Description
This easy 20-minute butter chicken recipe is a creamy, flavorful Indian-inspired dish made with tender chicken breast cooked in a rich tomato and spice sauce, finished with heavy cream. Perfect for a quick weeknight dinner, it pairs wonderfully with hot basmati rice or warm 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 use 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 (can substitute half & half or yogurt for low fat)
- Hot cooked basmati rice and naan for serving
Instructions
- Heat the base: Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and diced onions, cooking until onions are lightly golden, about 3-4 minutes. Add the minced ginger and garlic, cooking for 30 seconds while stirring to prevent burning.
- Cook the chicken and spices: Add the chicken chunks, tomato paste, garam masala, chili powder, fenugreek, cumin, salt, and black pepper to the pan. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and spices are fragrant.
- Finish with cream and simmer: Pour in the heavy cream and stir to combine. Reduce heat to medium-low and let the sauce simmer gently for 8-10 minutes, stirring occasionally until the sauce is creamy and thickened.
- Serve: Serve the butter chicken hot, spooned over basmati rice or accompanied by warm naan bread.
Notes
- This is a simplified one-pan recipe that can easily be made in 20 minutes, ideal for busy weeknights.
- For a lighter version, substitute heavy cream with half & half or plain yogurt, but avoid boiling if using yogurt to prevent curdling.
- Adjust chili powder or paprika to taste depending on your spice preference.
- Fenugreek powder is optional but adds authentic flavor; you can substitute with mustard seeds or omit if unavailable.
- Serve with hot cooked basmati rice or naan to soak up the creamy sauce for a complete meal.
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
