There’s something magical about rich, creamy butter chicken that instantly comforts you. This 20 Minute Easy Butter Chicken Recipe brings all those cozy flavors to your table fast, making weeknight dinners a breeze without sacrificing taste.

A round white bowl filled with two layers: the bottom layer is soft white rice, and the top layer is thick orange curry with chunks of meat. The curry has a creamy texture and is sprinkled with bright green chopped herbs on top. The bowl is placed on a wooden surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make 20 Minute Easy Butter Chicken Recipe
Top Tip
How to Serve 20 Minute Easy Butter Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

This butter chicken recipe is my go-to when I need something comforting and flavorful on the table fast. What I love most is how it captures that classic creamy, spiced taste without complicated steps or long simmer times.

Super Quick: Ready in just 20 minutes, it fits perfectly into busy evenings.
One-Pan Wonder: You can make the whole dish in a single skillet, which means less cleanup afterward.
Rich, Creamy Flavor: The combination of butter, cream, and warming spices gives you that melt-in-your-mouth feeling every time.
Easy to Customize: You can tweak the spices or protein to suit your taste—and I’ll share some ideas down below.

Ingredients & Why They Work

This dish balances aromatic spices, savory tomato, and luscious cream to create a sauce that’s both bold and comforting. Using simple pantry staples makes it easy to whip up anytime.

Flat lay of a small puddle of golden oil on a simple white ceramic bowl, a small pat of creamy butter on a white ceramic dish, a medium yellow onion diced neatly on a white plate, a tiny heap of finely minced fresh ginger root, three whole garlic cloves, several chunks of raw boneless chicken breast, a small dollop of bright red tomato paste in a white bowl, a neat pile of mixed ground garam masala spices in earthy tones, a small mound of chili powder in deep red, a pinch of fenugreek powder golden-yellow, a heap of ground cumin in warm brown, a pinch of salt crystals, a few specks of black peppercorns, a small white ceramic bowl filled with thick heavy cream, a neat pile of uncooked fluffy white basmati rice grains, and a piece of soft plain naan bread—all arranged symmetrically in balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oil & Butter: Classic combo for that deep buttery flavor and perfect cooking base.
Onion: Adds sweetness and body once lightly golden.
Fresh Ginger & Garlic: They bring essential warmth and depth—you want them finely minced so they blend beautifully.
Chicken Breast: Quick-cooking and tender, cut into chunks for even cooking.
Tomato Paste: Concentrated tomato flavor that thickens the sauce nicely.
Garam Masala: The soul of this dish—gives that signature aromatic punch.
Chili Powder or Paprika: For a mild heat and smoky undertone, adjust to your spice preference.
Fenugreek: This optional but special spice adds a subtle, almost maple-like aroma that’s unique to butter chicken.
Cumin: Earthy and warm, it rounds out the spice blend perfectly.
Salt & Pepper: To season and balance all those flavors.
Heavy Cream: The creamy finish that makes the sauce luxuriously smooth—but you can swap for half & half or yogurt if you prefer something lighter.
Rice & Naan: Essential companions for soaking up every last bite of sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this butter chicken is. I sometimes swap chicken breasts for thighs if I have them—juicier and just as quick. You can also dial up the heat with extra chili or keep it mild for the kiddos.

Variation: Tried using coconut milk instead of cream once for a dairy-free twist that was delightful and creamy, though a bit less rich.
Spice Level: I often adjust chili powder up or down depending on who I’m cooking for; it’s easy to customize without messing with the balance.
Protein Swap: Paneer cubes or tofu work well for vegetarians, just be sure to lightly pan-fry first so they don’t fall apart.
Freshness Boost: A squeeze of lemon juice right before serving brightens up the richness unexpectedly well.

Step-by-Step: How I Make 20 Minute Easy Butter Chicken Recipe

A dark bowl on a white marbled surface holds a dish with two main layers: on one side, pure white, fluffy rice grains, and on the other, a thick orange curry with large chunks of tender chicken and small green cilantro leaves sprinkled on top. There is a piece of white naan with green herbs resting on the edge of the bowl. A silver spoon sits in the curry side, slightly dipping into the sauce. The food looks warm and fresh. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Aromatics

Start by heating oil and butter in a large skillet over medium-high heat. Toss in the diced onions and cook them until they turn golden and soften—about 3 to 4 minutes. This step is key to building that sweet base flavor, so don’t rush it. Then add your finely minced ginger and garlic; stir constantly for 30 seconds so they release their aroma without burning.

Step 2: Add Chicken and Spices

Now toss in your chicken chunks, tomato paste, and all the spices (garam masala, chili powder, fenugreek, cumin, salt, and pepper). Stir everything together so the chicken gets well coated and the spices toast slightly—about 5 to 6 minutes. This brings out that rich, layered flavor we’re after while cooking the chicken through.

Step 3: Stir in Cream and Simmer

Pour in the heavy cream and reduce the heat to low. Let the sauce gently simmer for 8 to 10 minutes, stirring occasionally, until thickened and silky. The cream smooths out the spices into that signature butter chicken richness. Be patient here; this simmer melds all those fantastic flavors.

Step 4: Serve It Up!

Spoon your creamy butter chicken over hot basmati rice or alongside soft naan bread. Trust me, you’ll want to soak up every bite of that sauce!

Top Tip

After making this butter chicken dozens of times, I’ve found a few little tricks that really elevate the dish and make your 20-minute cooking stress-free.

Don’t Skip Browning the Onions: That golden color adds crucial sweetness and depth, so take your time here.
Fresh Ginger and Garlic Matter: Using fresh ingredients here makes a world of difference in taste—garlic paste can be a shortcut but fresh is best.
Simmer Gently: Keep the heat low when adding cream to avoid curdling and to develop a smooth sauce.
Adjust Spices to Taste: I always start with the lower end of chili powder and add more if needed; it’s easier than trying to fix too much heat later.

How to Serve 20 Minute Easy Butter Chicken Recipe

Garnishes

I usually finish with a sprinkle of fresh cilantro chopped right before serving—it adds a fresh, vibrant note that balances the richness. A tiny drizzle of cream on top looks pretty and ups the indulgence.

Side Dishes

This butter chicken pairs perfectly with fluffy basmati rice and classic butter naan. Sometimes I add a crisp cucumber salad or some roasted veggies on the side to brighten things up.

Creative Ways to Present

For special occasions, I like serving butter chicken in small ramekins with a swirl of cream and a cilantro leaf on top—gives it a restaurant vibe right in your kitchen. You could also turn leftovers into wraps with naan and some cooling raita.

Make Ahead and Storage

Storing Leftovers

I store leftover butter chicken in an airtight container in the fridge for up to 3 days. Make sure it cools to room temp before sealing to keep the cream sauce fresh and tasty.

Freezing

This recipe freezes well—just spoon into freezer-safe containers. When you’re ready to eat, thaw overnight in the refrigerator and reheat gently on the stove to preserve the sauce’s creaminess.

Reheating

I reheat leftover butter chicken slowly over low heat, stirring often. If the sauce thickened too much, a splash of cream or water helps loosen it up without compromising flavor.

20 Minute Easy Butter Chicken Recipe