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.

Butter chicken served over rice in a white bowl.

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.
Butter chicken and rice in a white bowl.

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.

Butter chicken served over rice in a white bowl.

20 Minute Butter Chicken

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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 4 Servings

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

Calories: 730.4kcal  Carbohydrates: 60.3g  Protein: 40.2g  Fat: 36.5g  Saturated Fat: 21.2g  Polyunsaturated Fat: 2.2g  Monounsaturated Fat: 9.3g  Trans Fat: 0.4g  Cholesterol: 187.8mg  Sodium: 1125.5mg  Potassium: 1156.9mg  Fiber: 3.6g  Sugar: 10g  Vitamin A: 2100.3IU  Vitamin C: 12.1mg  Calcium: 176.3mg  Iron: 2.6mg

Nutrition information is an estimate and provided for informational purposes only.

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