Description
This easy 20-minute Butter Chicken recipe is a creamy, flavorful Indian-inspired dish cooked all in one pan. Tender chunks of chicken simmered in a spiced tomato and cream sauce make it perfect for a quick and satisfying dinner served with basmati rice or naan.
Ingredients
Scale
Main Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion, diced
- 1 teaspoon fresh ginger, finely minced or grated (or paste)
- 2-3 cloves garlic, finely minced or crushed
- 1 ½ pounds boneless, skinless chicken breasts, cut into ¾-inch chunks
- 4 tablespoons tomato paste (or 8 oz can tomato sauce)
- 1 tablespoon garam masala
- 1 teaspoon chili powder (or paprika, adjust to taste)
- 1 teaspoon fenugreek powder (optional)
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream (substitute half & half or yogurt for low fat)
To Serve
- Hot cooked basmati rice
- Naan bread
Instructions
- Cook Aromatics: Heat a large skillet or medium saucepan over medium-high heat. Add 1 tablespoon oil, 1 tablespoon butter, and diced onion. Cook until onions are lightly golden, about 3-4 minutes. Add minced ginger and garlic, cooking for 30 seconds while stirring to prevent burning.
- Add Chicken and Spices: Add the chicken chunks, 4 tablespoons tomato paste, 1 tablespoon garam masala, 1 teaspoon chili powder, 1 teaspoon fenugreek powder (if using), 1 teaspoon cumin, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir to combine and cook for 5-6 minutes until the chicken is cooked through.
- Simmer with Cream: Pour in 1 cup heavy cream and reduce heat to medium-low. Let the sauce simmer and thicken for 8-10 minutes, stirring occasionally to avoid sticking.
- Serve: Plate the butter chicken over hot cooked basmati rice or serve alongside naan bread for a complete meal.
Notes
- This recipe simplifies traditional butter chicken to come together quickly in one pan, making weeknight dinners easier.
- You can adjust the chili powder or paprika level to suit your preferred spice heat.
- Fenugreek powder adds authentic flavor but can be omitted if unavailable or substituted with mustard seeds or fenugreek seeds.
- For a lower-fat version, substitute heavy cream with half & half or yogurt, but be careful not to curdle the sauce.
- Ensure to stir frequently in the final simmer to prevent cream and spices from sticking to the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 491 kcal
- Sugar: 3 g
- Sodium: 963 mg
- Fat: 33 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 198 mg
