This easy butter chicken recipe is the ultimate in homemade takeaways – tender chicken simmered in an incredible tomato cream sauce – rich, buttery, and mildly spiced. Just 20 minutes to prepare to curry, and add some pre-cooked rice for a classic curry dinner in no time.
This easy butter chicken recipe is ready in just 20 minutes. Perfect if you have a hankering for that creamy spiced tomato sauce, but can’t get out to get takeaways!
Key ingredients and substitutions
- Chicken: I used diced chicken breast for this recipe, but you can substitute boneless chicken thighs if you prefer.
- Tomato paste: This recipe uses tomato paste (aka concentrated tomato puree for UK peeps).
- Cream and Milk: Use both for the best creamy butter chicken sauce, or for a lighter version, use all milk or substitute some half-and-half.
- Seasonings: I used a mix of turmeric, garam masala, chili powder, and cumin. Vary the amount of chili powder to increase or decrease the heat to your preference.
- Aromatics: I used fresh garlic and ginger, but you can use crushed garlic or ginger from a jar if you have it, for a handy shortcut.
What to serve with butter chicken
Basmati rice is essential (IMO). I usually cook the rice in my Instant Pot using this recipe: Instant Pot Basmati Rice. It takes a similar amount of time from start to finish as whipping up the butter chicken. Or, keep things super simple by using a pre-cooked microwave rice (like Uncle Ben’s).
Add some naan bread, or no-fry pappadums to turn it into more of a feast.
I also like to top the curry with chopped cilantro/ coriander leaves, but that is often best served on the side as cilantro is one of those love it/ hate it things.
20 Minute Butter Chicken
Ingredients
- 1.3 lb chicken breast or thighs diced, 1 inch
- 1 brown onion
- 2 clove garlic
- 3 tablespoon butter
- ½ cup tomato paste UK = concentrated tomato puree
- 1 cup cream
- 1 cup milk
Seasonings
- 2 teaspoons grated ginger
- 2 teaspoons turmeric
- 2 teaspoons cinnamon
- 2 teaspoons chili powder
- 1 teaspoon salt
To serve
- 4 cups cooked rice
- 1 bunch fresh coriander (chopped)
Instructions
Prepare
- Pat chicken dry and dice into 1 inch/ 2 cm pieces.
- Place chicken in a bowl, add the seasonings, and toss to coat.
Cook chicken
- Heat butter in a fry pan over a medium heat.
- Cook onions in butter until soft (approx. 3 minutes).
- Add garlic and cook for a further minute.
- Add chicken and cook until browned and almost cooked through (approx. 4-5 minutes).
Make curry sauce
- Add cream, milk and tomato paste to the pan.
- Bring to a simmer, then reduce heat to medium/low. Simmer until chicken is cooked through and sauce is thickened (approx. 5 minutes).
- Heat the pre-cooked rice in the microwave for 1 minute or according to packet instructions until heated through.
- Serve the butter chicken over rice, topped with chopped coriander.
Nutrition
Nutrition information is an estimate and provided for informational purposes only.
