Name: Easy 20 Minute Butter Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian
Ingredients: 1 lb boneless chicken breast or thighs, cut into bite-size pieces; 2 tablespoons butter; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons tomato paste or 1/2 cup tomato sauce; 3/4 cup heavy cream or coconut cream; 1 teaspoon garam masala; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon chili powder (optional); Salt and pepper to taste; Fresh cilantro (optional, for garnish); Cooked rice or naan, for serving

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Easy 20 Minute Butter Chicken is a rich, creamy, and flavorful Indian-inspired dish that comes together fast using simple ingredients. Tender chicken is coated in a velvety tomato and cream sauce spiced just right—perfect for busy nights when I want bold flavor without the long cooking time.

Why You’ll Love This Recipe

I love how I can make this dish in just 20 minutes with ingredients I usually have on hand. The sauce is smooth, buttery, and perfectly spiced—not too hot, just full of flavor. I don’t need to marinate anything in advance, and it still tastes like it simmered for hours. It’s my go-to when I’m craving something warm, saucy, and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless chicken breast or thighs, cut into bite-size pieces
butter
onion, finely chopped
garlic, minced
ginger, grated
tomato paste or tomato sauce
heavy cream or coconut cream
garam masala
ground cumin
paprika
chili powder (optional, for heat)
salt and pepper
fresh cilantro (optional, for garnish)
cooked rice or naan, for serving

Directions

I melt butter in a skillet over medium heat and sauté the onion until soft.
I add garlic and ginger, cooking for a minute until fragrant.
I stir in the chicken and cook until it’s lightly browned on all sides.
I add tomato paste, garam masala, cumin, paprika, and chili powder if I want a kick.
I let the spices toast for a minute, then pour in the cream and stir to coat the chicken.
I simmer for about 10 minutes until the sauce thickens and the chicken is fully cooked.
I season with salt and pepper and garnish with fresh cilantro before serving.

Servings and timing

This recipe serves about 4 people. It takes around 5 minutes to prep and 15 minutes to cook, making it a true 20-minute dinner.

Variations

I sometimes use coconut cream instead of heavy cream for a dairy-free version.
For extra richness, I add a spoonful of yogurt or a splash of milk.
I’ve also added spinach, peas, or chickpeas for more texture and nutrition.
If I want a deeper flavor, I marinate the chicken in yogurt and spices for 30 minutes (but it’s totally optional).
I serve it with rice, naan, or even over pasta for a quick fusion meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat it gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if needed. It also freezes well for up to 2 months.

FAQs

Can I use pre-cooked chicken?

Yes, I add it after sautéing the spices and just let it simmer in the sauce until heated through.

Is butter chicken spicy?

Not necessarily. I control the heat by adjusting or skipping the chili powder. The base flavor is mild and creamy.

Can I make this vegetarian?

I’ve replaced the chicken with tofu or chickpeas before—it works great and still tastes amazing with the sauce.

What’s the best cut of chicken to use?

I prefer boneless thighs for more flavor, but breasts work just fine and cook quickly in this recipe.

How do I make it richer?

For extra richness, I stir in a bit more butter at the end or use a combination of cream and yogurt.

Conclusion

Easy 20 Minute Butter Chicken is a lifesaver when I want something comforting, flavorful, and fast. With its creamy tomato sauce and tender chicken, it’s always a hit at my table. I can dress it up or keep it simple—and it never disappoints.