Easy 20 Minute Butter Chicken
If you’re looking for a quick and satisfying dinner that packs a punch of flavor, look no further than this Easy 20 Minute Butter Chicken recipe. Inspired by traditional Indian cuisine but simplified for the busy home cook, this dish brings the warmth and richness of a classic butter chicken right to your dinner table…
Servings: 4 servings
Ingredients
Ingredients
- 1 tablespoonoil
- 1 tablespoonbutter
- 1 medium onion diced
- 1 teaspoonfresh ginger finely minced or grated (or use paste)
- 2-3 clovesgarlic finely minced or crushed
- 1 1/2 poundsabout 2-3 boneless skinless chicken breasts, cut into 3/4-inch chunks
- 4 tablespoonstomato paste or 8 oz can of tomato sauce
- 1 tablespoongaram masala
- 1 teaspoonchili powder or paprika, adjust to taste
- 1 teaspoonFenugreek I use powder, but seeds or mustard seeds can be used too, optional*
- 1 teaspooncumin
- 1 tspsalt
- 1/4 tspblack pepper
- 1 cupheavy cream sub for half & half or yogurt for low fat
- Hot cooked rice and naan for serving
Instructions
Instructions
- Cut the chicken into ¾-inch chunks (if not already cut). Dice the onion and finely mince or grate the ginger and garlic.
- Heat a large skillet or medium saucepan over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter and heat until the butter has melted.
- Add the diced onion and cook, stirring frequently, until the onion is softened and lightly golden, about 3–4 minutes.
- Add 1 teaspoon fresh ginger and 2–3 cloves garlic and cook, stirring, for about 30 seconds so they do not burn.
- Add the chicken pieces, 4 tablespoons tomato paste (or an 8 oz can of tomato sauce if using), 1 tablespoon garam masala, 1 teaspoon chili powder (or paprika), 1 teaspoon cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon fenugreek (optional). Stir to coat the chicken in the spices and tomato. Cook, stirring occasionally, for about 5–6 minutes until the chicken is cooked through (no pink remaining).
- Pour in 1 cup heavy cream and stir to combine. Reduce the heat to medium-low and bring to a gentle simmer.
- Simmer, uncovered, for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- Serve the butter chicken hot over cooked rice and with naan.
Equipment
- Equipment
- Large Skillet
Notes
5. Add the chicken pieces, 4 tablespoons tomato paste (or an 8 oz can of tomato sauce if using), 1 tablespoon garam masala, 1 teaspoon chili powder (or paprika), 1 teaspoon cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon fenugreek (optional). Stir to coat the chicken in the spices and tomato. Cook, stirring occasionally, for about 5–6 minutes until the chicken is cooked through (no pink remaining).