20 Minute Butter Chicken

Butter chicken served over rice in a white bowl.

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.

Course Main Dish

Cuisine Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 730.4kcal

Author Eliza

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)

US Customary - Metric

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