There’s something so satisfying about a rich, creamy curry that comes together in a flash — that’s exactly what makes this 20-Minute Butter Chicken Recipe a total game-changer for busy weeknights or whenever you want comfort food pronto. Seriously, you’ll be amazed how fast and flavorful this comes together.

A white bowl filled with two layers: the bottom layer is fluffy white rice, and the top layer is thick orange curry with visible chunks of meat and a creamy texture. The curry is sprinkled with roughly chopped green herbs across the top. The bowl sits on a wooden surface, and part of a white marbled surface is seen around the edges. 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 Butter Chicken Recipe
Top Tip
How to Serve 20-Minute Butter Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
20-Minute Butter Chicken Recipe

Why You'll Love This Recipe

I’m genuinely excited every time I make this 20-Minute Butter Chicken Recipe because it feels indulgent but doesn’t demand hours in the kitchen. It's creamy, comforting, and the spices bring wonderful warmth without overwhelming complexity.

Speedy yet flavorful: This recipe is designed to fit dinner on the table in just 20 minutes without sacrificing depth of taste.
One-pan wonder: You’ll appreciate how everything cooks together, simplifying both cooking and cleanup.
Customizable spice level: You can easily adjust the chili powder to make it as mild or as fiery as you like.
Comfort food at its best: Creamy sauce paired with tender chicken keeps everyone coming back for seconds.

Ingredients & Why They Work

This dish relies on a handful of ingredients that pack a punch both in flavor and texture. I love how the creamy base balances those fragrant spices for the perfect buttery finish.

Flat lay of a small white ceramic bowl of golden cooking oil, a smaller white ceramic bowl with creamy butter, a medium whole yellow onion with papery skin, a few thin slices of fresh ginger root, three whole garlic cloves with intact skin, three raw boneless, skinless chicken breasts cut into chunks, a small white ceramic bowl filled with thick red tomato paste, a small pile of warm brown garam masala powder, a tiny mound of bright red chili powder, a small heap of light brown fenugreek powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl containing coarse salt crystals, a small white ceramic bowl of whole black peppercorns, a small white ceramic bowl filled with fresh heavy cream, a neat portion of fluffy cooked basmati rice, and a piece of soft naan bread arranged symmetrically 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 and Butter: Combining these gives you a lovely cooking fat blend that browns onions beautifully and enriches the sauce.
Onion: Adds sweetness and body once softened and lightly golden.
Fresh Ginger: Offers brightness and a bit of zing that lifts the whole dish.
Garlic: A must-have to deepen flavor and add aromatic richness.
Chicken breasts: Tender chunks cook quickly and soak up all those spices perfectly.
Tomato paste: Brings acidity and thickness, giving the sauce this lovely deep red hue.
Garam Masala: That warm, complex blend of spices makes the curry unmistakably Indian in character.
Chili powder: For a touch of heat—paprika works well if you want mild.
Fenugreek: Optional but adds a subtle, unique aromatic note; powdered fenugreek is easiest to work with.
Cumin: Earthy and comforting, it’s a backbone spice here.
Salt and Pepper: To season and balance all the rich flavors.
Heavy Cream: Creates that decadent, silky sauce; you can swap for half & half or yogurt for lighter versions.

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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 like to tweak my butter chicken depending on mood or what’s in the fridge. Feel free to experiment—it’s forgiving and versatile, which I love.

Variation: Sometimes I swap chicken breasts for thigh meat—it stays juicier and absorbs spices beautifully.
Spice level adjustment: When my kids join, I dial back the chili powder and add a pinch of sugar to keep it sweet and mellow.
Dairy substitute: Use coconut milk instead of cream for a dairy-free, equally creamy twist with a tropical note.

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

The image shows a dark bowl filled with white rice on one side, fluffy and separate grains clearly visible. On the other side, there is an orange creamy curry with pieces of chicken, topped with small green cilantro leaves. A piece of white naan bread lies on the edge of the bowl. The bowl is placed on a white marbled surface with a spoon resting inside the bowl, partly submerged in the curry. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

First, I heat oil and butter in a skillet until the butter melts and starts bubbling. Then I toss in the diced onions and cook them gently until they turn a lovely golden color—about 3 to 4 minutes. This step builds your flavor base and sweetens the dish naturally. Once the onions soften, I add finely minced ginger and garlic, letting them cook for about 30 seconds while stirring constantly so they don’t burn. Quick tip: Prep these aromatics ahead—it saves time and prevents rushing.

Step 2: Add Chicken and Spices

Now, toss the chicken chunks into the pan and stir to coat them with the onion, garlic, and ginger mixture. Add the tomato paste and all those amazing spices—garam masala, chili powder, fenugreek, cumin, salt, and pepper. Cook everything together for around 5 to 6 minutes, turning the chicken as it browns and cooks through. You’ll know it’s done when the chicken is no longer pink inside and the tomato paste darkens, developing a rich aroma.

Step 3: Stir in the Cream and Simmer

Pour in the heavy cream and give everything a gentle stir to combine. Reduce the heat and let it simmer for 8 to 10 minutes, stirring occasionally to keep the sauce smooth and prevent sticking. This slow simmer lets the flavors marry beautifully while thickening the sauce to that signature butter chicken creaminess. Just watch so it doesn’t boil heavily—gentle bubbles are perfect.

Top Tip

From my many attempts, I’ve found these simple tweaks really make this recipe shine and keep it stress-free every time.

Prep Ingredients Ahead: Chopping onions, garlic, and ginger first lets you focus on cooking without scrambling.
Don’t Skip Butter: A tablespoon of butter adds richness you just can’t replicate with oil alone—it’s worth it!
Watch the Cream: Add it off the heat or on low to prevent curdling and keep that luxurious sauce texture.
Adjust Spice Gradually: Start lower on chili powder and taste as you go—everyone’s heat tolerance is different.

How to Serve 20-Minute Butter Chicken Recipe

Garnishes

I usually sprinkle freshly chopped cilantro leaves over mine—it adds a fresh herbal pop that brightens the creamy dish. A drizzle of extra cream or a squeeze of lemon juice on top can also elevate the flavors right before serving.

Side Dishes

This butter chicken pairs beautifully with fluffy basmati rice that soaks up every bit of that silky sauce. Naan bread is a must for mopping up all the goodness and adds a lovely chewiness. For some greens, simple sautéed spinach or a crisp cucumber salad balance the richness perfectly.

Creative Ways to Present

For a dinner party, I sometimes serve this in small bowls atop fragrant saffron rice, garnished with toasted cashews and a sprinkle of pomegranate seeds. It’s colorful, elegant, and always gets compliments. Plus, it’s an easy way to turn a quick meal into something special.

Make Ahead and Storage

Storing Leftovers

After dinner, I let leftovers cool completely before transferring them to an airtight container. Stored in the fridge, they’re good for up to 3 days and actually taste even better as the flavors deepen overnight.

Freezing

This butter chicken freezes well, which is perfect for meal prep. Just portion it into freezer-safe containers and freeze for up to 3 months. When thawed and reheated, it maintains that creamy texture and rich flavor surprisingly well.

Reheating

I reheat leftovers gently on the stovetop over low heat, adding a splash of cream or water if the sauce has thickened too much. This keeps the chicken tender and sauce smooth without drying it out or splitting the cream.

Frequently Asked Questions:

Can I make this butter chicken recipe dairy-free?

Absolutely! Swap the heavy cream with full-fat coconut milk or cashew cream for a creamy, dairy-free version. The flavor will be slightly different, but just as delicious.

How can I make this recipe spicier?

To kick up the heat, increase the chili powder or add a pinch of cayenne pepper. You can also stir in some finely chopped green chilies when adding the garlic and ginger for fresh, vibrant spice.

Can I use chicken thighs instead of breasts?

Definitely! Chicken thighs are a great alternative—they stay juicier and more tender, especially if you prefer dark meat. Just adjust the cooking time slightly to ensure they’re cooked through.

What’s the best side to serve with this butter chicken?

Traditional basmati rice and warm naan are classic accompaniments. For some veggie balance, I recommend a simple cucumber and red onion salad or steamed green beans to cut through the richness.

Final Thoughts

This 20-Minute Butter Chicken Recipe holds a special place in my weeknight routine—it’s quick, reassuringly creamy, and always hits the spot after a long day. I hope you’ll give it a try and discover just how effortless making classic butter chicken can be. Once you nail this simple version, feel free to put your own spin on it—you’ll have a new favorite cozy dinner in your arsenal, just like I do.