Description
This Easy 20 Minute Butter Chicken recipe is a creamy, flavorful dish made with tender chicken chunks cooked in a spiced tomato and cream sauce. Perfect for a quick weeknight dinner, it pairs wonderfully with hot basmati rice and naan bread.
Ingredients
Scale
Main Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion, diced
- 1 teaspoon fresh ginger, finely minced or grated (or paste)
- 2-3 cloves garlic, finely minced or crushed
- 1 ½ 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)
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream (or substitute half & half or yogurt for low fat)
- Hot cooked basmati rice (for serving)
- Naan bread (for serving)
Instructions
- Heat the Pan: Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and diced onions. Cook the onions until they are lightly golden, about 3 to 4 minutes.
- Add Aromatics: Stir in the fresh ginger and garlic. Cook for about 30 seconds, stirring constantly to prevent burning, until fragrant.
- Cook Chicken and Spices: Add the chicken chunks, tomato paste, garam masala, chili powder, fenugreek, cumin, salt, and black pepper to the pan. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is cooked through and well coated with the spices and tomato paste.
- Add Cream and Simmer: Pour in the heavy cream and reduce the heat to medium-low. Let the mixture simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
- Serve: Spoon the butter chicken over hot cooked basmati rice or serve alongside warm naan bread for a complete meal.
Notes
- This recipe is quick and easy, perfect for busy weeknights with full flavor in just one pan.
- For a lighter version, substitute heavy cream with half & half or yogurt, but avoid curdling by adding yogurt slowly off the heat.
- Fenugreek powder adds a unique flavor but is optional if you don’t have it on hand.
- Adjust chili powder to your heat preference; paprika can be used for milder taste.
- Serve immediately to enjoy the dish at its best with rice or naan.
Nutrition
- Serving Size: 1 serving
- Calories: 491 kcal
- Sugar: 3 g
- Sodium: 963 mg
- Fat: 33 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 198 mg
