There’s something incredibly satisfying about a rich, creamy butter chicken that hits all the right notes — rich tomato, fragrant spices, and tender chicken. This Quick 20-Minute Butter Chicken Recipe gives you all that comfort without the wait, making it my go-to for busy weeknights when I still want something special on the table.

The image shows a silver bowl filled with two main layers: the bottom layer is white, fluffy rice, and the top layer is thick, vibrant orange curry with visible chunks of meat. The curry is creamy with a rich texture and is sprinkled with fresh green chopped herbs, scattered unevenly on top. The bowl sits on a round wooden board, and the surface underneath has a white marbled texture. The 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 Quick 20-Minute Butter Chicken Recipe
Top Tip
How to Serve Quick 20-Minute Butter Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick 20-Minute Butter Chicken Recipe

Why You'll Love This Recipe

I’ve made my share of butter chicken recipes, and what excites me most about this one is how it delivers that deep flavor and creamy texture in such a short time. It’s a recipe that doesn’t cut corners on taste even though it’s simple and speedy to prepare.

Speedy Yet Flavorful: You’ll get authentic Indian-inspired flavors in just 20 minutes, perfect for hectic days.
One-Pan Wonder: Fewer dishes to wash up — everything cooks in one skillet or saucepan.
Customizable Heat Level: You can easily dial the spice up or down based on what you enjoy.
Family Friendly: This creamy, comforting dish wins over kids and adults alike, no fuss.

Ingredients & Why They Work

Each ingredient here plays a clear role: building layers of flavor quickly while keeping things easy. I always pick fresh garlic and ginger because they brighten the sauce, while tomato paste adds that rich, concentrated tomato goodness that makes butter chicken what it is.

Flat lay of a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl of soft yellow butter, a medium fresh whole onion, a small white ceramic bowl of finely grated fresh ginger, a small white ceramic bowl with three peeled garlic cloves, three raw boneless, skinless chicken breasts cut into chunks, a small white ceramic bowl filled with thick red tomato paste, a small white ceramic bowl containing a warm brown garam masala powder, a small white ceramic bowl with deep red chili powder, a small white ceramic bowl holding light brown fenugreek powder, a small white ceramic bowl filled with fine cumin powder, a small white ceramic bowl of fine white salt, a small white ceramic bowl with whole black peppercorns, a small white ceramic bowl filled with thick heavy cream, a heap of fluffy cooked basmati rice on a simple white ceramic plate, and a folded piece of fresh naan bread placed on a simple white ceramic dish, placed 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: The combo creates a tasty base and helps sauté the aromatics perfectly.
Onion: Diced finely and cooked slowly to release natural sweetness without overpowering.
Fresh Ginger: Brings a gentle zing and warmth; always opt for fresh when you can.
Garlic: Adds depth and balances the spices with savory notes.
Chicken Breast: Tender, lean protein that cooks fast and soaks up the sauce wonderfully.
Tomato Paste: Offers intense tomato flavor with a thick texture, key for that classic butter chicken look.
Garam Masala: The magic spice blend—aromatic and essential for that unmistakable flavor.
Chili Powder: Gives heat, but I usually start with less and adjust for the family.
Fenugreek Powder: I consider this optional, but it adds a subtle earthiness that rounds the spices beautifully.
Cumin: Earthy and warm, it lifts the overall flavor profile.
Salt and Pepper: Balances and enhances the seasonings.
Heavy Cream: Creates that luscious, velvety sauce; half & half or yogurt works if you want it lighter.

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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

One of the things I love about this Quick 20-Minute Butter Chicken Recipe is how easy it is to tweak. You can make it milder for the kids or push the spice level up for a dinner party. I often add extra garlic or swap in Greek yogurt for a tangier twist.

Variation: I sometimes throw in some frozen peas or spinach just a few minutes before finishing for a splash of color and added veggies.
Dairy Swap: For a lighter version, using yogurt instead of cream works beautifully without losing that creamy texture.
Protein Swap: Try this sauce with chicken thighs or even paneer cubes if you want a vegetarian option.

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

A dark plate holds a serving of white basmati rice on one side, with a rich orange curry on the other side, filled with chunks of tender chicken coated in a creamy sauce. Fresh green cilantro leaves are sprinkled on top of the curry for a pop of color. Next to the curry, folded pieces of light, soft naan bread with a sprinkle of green herbs rest partially on the plate. A silver spoon is placed at the edge where the rice and curry meet. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics to Golden Perfection

Heat your skillet or medium saucepan over medium-high heat, then add the oil and butter together. Once melted, toss in your diced onions and cook them slowly, stirring occasionally, until they turn a lovely golden color—about 3 to 4 minutes. This step builds the foundation, so don’t rush it. Then add your minced ginger and garlic, stir for just 30 seconds—enough to release the aromatics but not burn. Keep an eye on the garlic here; it burns quickly and can add a bitter note you don’t want.

Step 2: Add the Chicken, Tomato Paste, and Spices

Now, toss in your chicken chunks, tomato paste, and all the spices—garam masala, chili powder, fenugreek, cumin, salt, and pepper. Stir well so all those spices evenly coat the chicken pieces and mix with the tomato paste. Cook this mixture for about 5 to 6 minutes, stirring often, until the chicken is mostly cooked through and the spices have had a chance to bloom and meld. This is where the magic flavors develop fast.

Step 3: Stir in the Cream and Simmer Until Silky

Pour in the heavy cream, stirring gently to combine. Reduce the heat to medium-low and let everything simmer for 8 to 10 minutes. Stir occasionally to keep things smooth and prevent sticking. You’ll see the sauce thicken beautifully, coating the chicken in that luscious, creamy goodness we all crave. Taste and adjust seasoning here—sometimes I like a little extra salt or a pinch more chili powder depending on mood.

Step 4: Serve with Your Favorite Sides

Serve your butter chicken hot over steamed basmati rice or with fresh naan bread to soak up all that sauce. I find adding a side of cooling cucumber raita or a simple salad balances the richness and makes it feel like a complete meal.

Top Tip

From countless times cooking this dish, I’ve learned that timing and temperature control are key to keeping the chicken tender and the sauce silky. Small tweaks can make a big difference.

Don’t Skip Browning the Onions: It adds natural sweetness and depth—rushing this part changes the final flavor more than you’d expect.
Use Fresh Spices if Possible: They really bloom in the warm oil, giving your butter chicken a fresh, vibrant kick instead of a dull powdery taste.
Simmer Gently: Keep the heat low when adding cream to avoid curdling and ensure the sauce becomes perfectly smooth.
Adjust Consistency: If your sauce gets too thick, splash a little water, broth, or cream—better to loosen than have a dry butter chicken.

How to Serve Quick 20-Minute Butter Chicken Recipe

Garnishes

I usually finish mine with a sprinkle of fresh cilantro leaves for brightness and just a drizzle of extra cream swirled on top. Sometimes I chop a little extra ginger or add thinly sliced green chilies for a subtle heat contrast. Garnishes can be simple but really heighten the experience.

Side Dishes

I love serving this butter chicken alongside fluffy basmati rice soaked with the sauce and warm, buttery naan bread. A cool cucumber raita or a fresh salad with lemon will balance the richness perfectly. Occasionally, I add roasted vegetables or a lentil dal to round out the meal.

Creative Ways to Present

For a dinner party, I’ve plated individual portions in small bowls with a swirl of cream, a sprinkle of crushed fenugreek leaves (kasuri methi), and a few pomegranate seeds for a pop of color and tang. It always impresses guests and makes the dish feel extra special.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day meal even better. Just give it a good stir before reheating.

Freezing

Butter chicken freezes surprisingly well. I portion it out into freezer-safe containers and freeze for up to two months. I usually skip adding cream if freezing, then stir it in fresh when reheating to keep the sauce fresh and creamy.

Reheating

Reheat gently on the stove over low-medium heat, adding a splash of water or cream if it’s thickened up too much. Microwaving is fine too—just cover loosely and stir halfway through to warm evenly.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add more juiciness and flavor because of their higher fat content, plus they hold up well to simmering. Just adjust cooking time slightly if pieces are larger.

Is fenugreek powder necessary?

Fenugreek adds a subtle earthiness and is authentic in butter chicken, but if you don't have it, you can skip it or substitute with mustard seeds or dried fenugreek leaves. The dish will still be delicious!

Can I make this gluten-free?

Yes! This recipe is naturally gluten-free when served with basmati rice or gluten-free naan. Just check labels if using any store-bought spice blends or bread to ensure they’re gluten-free.

How spicy is this Quick 20-Minute Butter Chicken Recipe?

The heat level is moderate by default, thanks to chili powder, but you can easily adjust it to your preference by using less chili or swapping paprika for a milder option.

Final Thoughts

For me, this Quick 20-Minute Butter Chicken Recipe feels like a little celebration of comfort food—rich, cozy, and satisfying without taking over my evening. It’s the kind of dish I love making to bring everyone together around the table after a busy day. I hope you give it a try and find it as rewarding and delicious as I do!