aQuick & Easy Homemade Butter Chicken Recipe

butter chicken is rich, creamy, and full of bold Indian-inspired flavors—all made in one pan. With simple ingredients and minimal prep, this recipe transforms tender chunks of chicken into a comforting, restaurant-quality meal that’s perfect for busy weeknights.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 20 minutes, making it ideal for weeknight dinners.

• One-pan convenience: Minimal cleanup with everything cooked in a single skillet.

• Big flavor, simple ingredients: No complicated spices—just pantry staples.

• Family-friendly: Mild heat with an option to spice it up.

• Customizable: Easily adapt to your preferences or dietary needs.

• Great leftovers: Tastes even better the next day.

• Pairs perfectly: Serve with rice, naan, or roasted veggies.

• Restaurant-quality at home: No takeout needed.

• Creamy texture: A luscious sauce thanks to the heavy cream.

• Versatile: Works with chicken thighs, paneer, or chickpeas.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon oil

• 1 tablespoon butter

• 1 medium onion, diced

• 1 teaspoon fresh ginger, finely minced or grated (or use paste)

• 2–3 cloves garlic, finely minced or crushed

• 1½ pounds boneless, skinless chicken breasts, cut into ¾-inch chunks

• 4 tablespoons tomato paste (or 8 oz can of tomato sauce)

• 1 tablespoon garam masala

• 1 teaspoon chili powder or paprika (adjust to taste)

• 1 teaspoon fenugreek powder (optional, or use seeds/mustard seeds)

• 1 teaspoon cumin

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 1 cup heavy cream (or half & half, or yogurt for a lighter option)

• Cooked rice and naan for serving

Directions

1. Heat oil and butter in a large skillet over medium-high heat. Add diced onions and sauté for 3–4 minutes until lightly golden.

2. Stir in the garlic and ginger and cook for 30 seconds, being careful not to burn.

3. Add the chicken pieces, tomato paste, and all the spices (garam masala, chili powder, cumin, fenugreek, salt, pepper). Cook for 5–6 minutes, stirring occasionally, until the chicken is cooked through.

4. Reduce heat to medium. Stir in the heavy cream and simmer for 8–10 minutes, allowing the sauce to thicken slightly.

5. Serve hot over rice or with naan.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Vegetarian: Use paneer, tofu, or chickpeas in place of chicken.

• Low-fat: Substitute cream with Greek yogurt or half & half.

• Extra spicy: Add cayenne pepper or increase chili powder to taste.

• With vegetables: Stir in spinach, peas, or bell peppers for extra nutrients.

• Coconut twist: Replace cream with canned coconut milk for a dairy-free version.

• Sweeter finish: Add a pinch of sugar or drizzle of honey to balance acidity.

• Thicker sauce: Simmer longer or add a spoonful of cashew paste.

• Make it smoky: Use smoked paprika in place of chili powder.

• Different protein: Try shrimp, turkey, or ground chicken.

• Add herbs: Garnish with fresh cilantro for a burst of freshness.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm on the stovetop over medium-low heat until heated through. Add a splash of water or cream if sauce thickens too much.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and tend to be more flavorful and juicy than breast meat.

Is fenugreek necessary?

It’s optional. It adds authenticity, but the dish is still delicious without it. You can substitute with a small amount of mustard seeds or omit entirely.

Can I make this butter chicken dairy-free?

Yes, use coconut milk or a plant-based cream alternative and replace butter with oil or vegan butter.

How can I make the sauce thicker?

Simmer uncovered for a few more minutes, or stir in a bit of blended cashew paste or cream cheese.

What’s the best rice to serve with butter chicken?

Basmati rice is the traditional and best pairing for butter chicken. Jasmine rice or plain white rice also work well.

Can I add vegetables to this dish?

Absolutely. Try spinach, bell peppers, or green peas. Add them in during the last 5 minutes of cooking.

Can I make this ahead of time?

Yes. The flavors deepen over time, so this makes a great make-ahead meal. Store in the fridge or freezer and reheat when needed.

What if I don’t have tomato paste?

You can use 8 oz of canned tomato sauce as a substitute. It will make the sauce slightly thinner but still flavorful.

Can I use yogurt instead of cream?

Yes, but be sure to lower the heat to prevent the yogurt from curdling. Full-fat yogurt works best for creaminess.

What naan should I use with this?

Any store-bought or homemade naan works. You can also use flatbread or pita as a substitute if naan is unavailable.

Conclusion

This easy 20-minute butter chicken brings all the warmth and flavor of classic Indian cuisine without the long prep or complex ingredients. Creamy, comforting, and full of rich spices, it’s the perfect weeknight dinner that the whole family will love. Serve with fluffy basmati rice or warm naan and enjoy a truly satisfying meal at home.

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