Easy 20 Minute Butter Chicken

If you want a rich, saucy Easy 20 Minute Butter Chicken that tastes like it took hours, this is the recipe for you. It’s creamy, mildly spiced, and comes together in about the time it takes rice to finish steaming. I love recipes that turn weeknight chaos into a comforting meal without complicated techniques—and this dish does exactly that. Serve it with hot cooked rice and warm naan for a complete plate that everyone will ask for again.

Why you’ll love this version

• Fast: Ready in roughly 20 minutes from start to finish.
• Simple ingredients: Pantry-friendly spices and common dairy make this approachable.
• Customizable heat: Adjust chili powder or paprika to your taste.
• Weeknight-friendly: Minimal hands-on time and easy cleanup.

Ingredients

• ▢1tablespoonoil
• ▢1tablespoonbutter
• ▢1medium onion,diced
• ▢1teaspoonfresh ginger,finely minced or grated (or use paste)
• ▢2-3clovesgarlic,finely minced or crushed
• ▢1 ½poundsabout 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
• ▢4tablespoonstomato paste,or 8 oz can of tomato sauce
• ▢1tablespoongaram masala
• ▢1teaspoonchili powder,or paprika, adjust to taste
• ▢1teaspoonFenugreek,I use powder, but seeds or mustard seeds can be used too, optional*
• ▢1teaspooncumin
• ▢1tspsalt
• ▢1/4tspblack pepper
• ▢1cupheavy cream,sub for half & half or yogurt for low fat
• ▢Hot cooked rice and naan for serving.

*If you don’t have fenugreek powder, you can omit it or substitute with a tiny pinch of curry powder; either choice will still yield a delicious sauce.

How to make Easy 20 Minute Butter Chicken

Below are clear, step-by-step directions to get a smooth, creamy sauce and tender chicken in about 20 minutes. Read through once, then cook confidently.

Step-by-step directions

1. Heat the fat: Place a large skillet over medium-high heat and add ▢1tablespoonoil and ▢1tablespoonbutter. Allow the butter to melt and the oil to shimmer so the pan is hot but not smoking.
2. Sauté the aromatics: Add ▢1medium onion,diced to the skillet. Cook, stirring occasionally, until the onion softens and becomes translucent, about 3 minutes. Add ▢1teaspoonfresh ginger,finely minced or grated (or use paste) and ▢2-3clovesgarlic,finely minced or crushed. Cook for about 30–45 seconds until fragrant, taking care not to let the garlic brown.
3. Cook the chicken: Add ▢1 ½poundsabout 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks to the pan. Spread the pieces into an even layer and let them sear briefly for about 2 minutes without stirring, then stir and cook another 1–2 minutes until the outsides are mostly cooked through. The chicken will finish cooking in the sauce.
4. Add the tomato base: Stir in ▢4tablespoonstomato paste,or 8 oz can of tomato sauce, making sure the tomato coats the chicken and aromatics. Cook for 1 minute to take the raw edge off the tomato paste.
5. Season the sauce: Sprinkle in ▢1tablespoongaram masala, ▢1teaspoonchili powder,or paprika, adjust to taste, ▢1teaspoonFenugreek,I use powder, but seeds or mustard seeds can be used too, optional*, ▢1teaspooncumin, ▢1tspsalt, and ▢1/4tspblack pepper. Stir well so the spices distribute evenly and bloom in the hot pan—about 30 seconds.
6. Add the cream: Pour in ▢1cupheavy cream,sub for half & half or yogurt for low fat and stir to combine. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan. Reduce heat to maintain a low simmer and let the sauce thicken slightly, about 2–3 minutes. Taste and adjust seasoning as needed.
7. Finish and serve: Ensure the chicken is cooked through (internal temperature 165°F/74°C or no visible pink). If the sauce is too thin, simmer a minute or two longer to reach the desired consistency. Spoon the butter chicken over hot cooked rice and serve with warm naan.

Notes and tips

• Timing: Cutting the chicken into uniform ¾-inch chunks helps it cook quickly and evenly so the whole dish stays within the 20-minute window.
• Spice level: Use paprika for a milder sauce or the full amount of chili powder for more heat. Start with less if you’re unsure and add to taste after the cream goes in.
• Make it lighter: Swap half the heavy cream for plain yogurt or use half & half to reduce richness. If using yogurt, remove the pan from high heat and temper the yogurt with a little warm sauce before stirring to prevent curdling.
• Tomato options: If using tomato paste, stirring in a little water (1–2 tablespoons) can help loosen the sauce. The 8 oz can of tomato sauce is a ready-made shortcut and works great for a saucier finish.
• Fenugreek: A small pinch of fenugreek powder adds that classic butter chicken aroma; if you don’t have it, omission is fine.
• Advance prep: Dice the onion and mince ginger/garlic ahead of time. If frozen, the chicken can be thawed and cubed a few hours before cooking.

Serving suggestions

Serve this Easy 20 Minute Butter Chicken over steaming basmati rice or with warm naan for scooping. A simple cucumber and tomato salad or steamed greens are great on the side to cut through the richness. Leftovers keep well in the refrigerator for 2–3 days and reheat gently on the stovetop or in the microwave.

Short FAQ

Can I use thighs instead of breasts? Yes—boneless, skinless thighs can be substituted and are forgiving, staying juicy if you prefer darker meat.

Can I make this dairy-free? Use coconut cream instead of heavy cream for a dairy-free option; flavor will be slightly different but still delicious.

Is marinating necessary? Not for this quick version. The spices bloom in the pan and the tomato-cream sauce coats the chicken, giving strong flavor without a long marination.

Final thoughts

This Easy 20 Minute Butter Chicken is perfect for busy nights when you want comfort food without hours in the kitchen. The method keeps things simple: sauté aromatics, brown chicken, build the tomato-spice base, add cream, and simmer until glossy and saucy. Pair it with rice and naan, and you’ve got a weeknight dinner that feels special.

Enjoy this easy, creamy, flavor-packed meal—fast enough for tonight, tasty enough to become a regular.