Name: Easy 20-Minute Butter Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp plain yogurt (Greek or non-dairy yogurt can be used); 1 tsp garam masala; 1/2 tsp ground turmeric; 1/2 tsp ground cumin; 1/2 tsp chili powder (or paprika for milder flavor); 1/2 tsp salt; 2 tbsp unsalted butter, divided; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated (or 1 tsp ground ginger); 1 1/2 cups tomato puree or passata; 1/2 cup heavy cream (or coconut cream for dairy-free); 1 tsp garam masala; 1 tsp smoked paprika (optional); 1/2 tsp sugar; Salt and black pepper, to taste; Fresh cilantro, chopped; Extra butter or cream drizzle; Toasted cashews

When life gets hectic and you want something comforting yet impressive, this Easy 20-Minute Butter Chicken Recipe has been my absolute go-to for years. It’s rich, creamy, and packed with warm spices that hit just the right spot without that long simmer time traditional recipes demand. I love how it delivers all the flavors of a restaurant butter chicken in way less time, making it perfect for busy weeknights or last-minute dinners with friends.

I can’t tell you how many times this recipe has saved me when I needed a quick, cozy meal that still feels special. Plus, it’s incredibly forgiving and straightforward — even if you’re not a regular in Indian cooking, you’ll nail it on the first try. This Easy 20-Minute Butter Chicken Recipe is definitely one to keep in your back pocket for those nights when you crave something hearty and satisfying without fuss.

Ingredients You’ll Need

Each ingredient plays a role in giving this dish its signature creamy and spiced character. I’ve found that you don’t need fancy or hard-to-find components to get that rich butter chicken vibe — just good quality basics and a few staple spices.

Chicken Thighs: I prefer boneless, skinless thighs for their juicy, tender texture—but breasts work fine too if that’s what you have.
Plain Yogurt: This tenderizes the chicken and adds a mild tang—Greek or dairy-free yogurt are both excellent options.
Garam Masala: Essential for authentic warmth; try to get fresh if possible for the best aroma.
Ground Turmeric: Adds earthiness and that beautiful golden color everyone loves.
Ground Cumin: Gives a toasty, slightly smoky note that complements the other spices.
Chili Powder or Paprika: Adjust the heat level here—paprika works great if you want something milder.
Salt: Balances the flavors; don’t skip!
Unsalted Butter: Butter is butter chicken’s soul—using unsalted gives you control over saltiness.
Yellow Onion: Finely chopped for a slightly sweet, savory base.
Garlic: Minced fresh for that punchy, aromatic lift.
Fresh Ginger: Grated fresh works best, but ground ginger is a handy shortcut.
Tomato Puree or Passata: This gives the sauce body and brightness; if you only have canned tomatoes, blend them smooth.
Heavy Cream or Coconut Cream: Cream is key for that luscious, silky finish; coconut cream is a great dairy-free swap.
Smoked Paprika (optional): Adds a lovely smoky depth if you want to experiment.
Sugar: Just a touch to balance the acidity of the tomatoes.
Fresh Cilantro: A bright garnish to bring some freshness to each bite.
Toasted Cashews (optional): I like throwing these on top for crunch and a nutty contrast.

Variations

I love how forgiving butter chicken is, so I often tweak it based on what I have or who’s coming over. Mix and match to make it your own — it’s all about balancing the luscious sauce and spices to your taste.

Dairy-Free Version: I swap out butter for a neutral oil and use coconut cream instead of heavy cream. It turns out just as creamy and so rich!
Spice Level: If you like things fiery, I bump up the chili powder or add in fresh green chilies. For kids, I stick with paprika and less chili.
Vegetarian Option: Try using paneer cubes or cauliflower florets instead of chicken. The sauce is so good, you won’t miss the meat.
Extra Smoky Flavor: A pinch of smoked paprika or a quick char on the chicken before cooking gives it a slightly smoky edge I adore.
Make it Healthier: Use Greek yogurt and skip some of the cream, or swap cream for plain yogurt for a lighter version.

How to Make Easy 20-Minute Butter Chicken Recipe

Step 1: Marinate the Chicken

Start by tossing your bite-sized chicken pieces with yogurt, garam masala, turmeric, cumin, chili powder, and salt. Let it sit while you prep the rest — even 10 minutes helps the flavors soak in and tenderizes the chicken beautifully. I sometimes do this while chopping onions and garlic to save time.

Step 2: Sauté the Aromatics

In a large skillet over medium heat, melt one tablespoon of butter, then add the chopped onion. Cook until translucent and soft—it takes about 3 to 4 minutes. Toss in the minced garlic and grated ginger, stirring until fragrant, about a minute. Don’t rush this step; good aromatics are the foundation for a flavorful sauce.

Step 3: Cook the Chicken

Add the marinated chicken to the skillet and sear it, stirring occasionally until it’s browned on all sides but not completely cooked through. This usually takes around 5 minutes. Browning the chicken adds so much depth to the dish — it’s worth keeping an eye on it.

Step 4: Add Tomato Puree and Simmer

Pour in the tomato puree, stirring to combine. Then sprinkle in the second teaspoon of garam masala, smoked paprika if using, and sugar. Let this simmer gently for about 5 minutes to meld the flavors and thicken the sauce. If it thickens too much, a splash of water or cream can loosen it up nicely.

Step 5: Finish with Butter and Cream

Stir in the remaining tablespoon of butter and the heavy cream (or coconut cream) until the sauce is silky and rich. Taste and adjust salt and pepper here. This final step is where the sauce truly becomes butter chicken—creamy, buttery, and indulgent.

How to Serve Easy 20-Minute Butter Chicken Recipe

Easy 20-Minute Butter Chicken Recipe - Recipe Image

Garnishes

I always sprinkle freshly chopped cilantro on top — its bright herbal notes cut through the richness beautifully. A light drizzle of extra cream or a few toasted cashews adds a nice finishing touch both visually and taste-wise. Plus, those crunchy cashews are such a fun surprise!

Side Dishes

My favorite way to round out this butter chicken is with warm basmati rice—its fluffy grains soak up the sauce perfectly. Sometimes I serve it alongside garlic naan or simple steamed vegetables like green beans or peas for a balanced meal.

Creative Ways to Present

One super fun thing I’ve done is serve this butter chicken in individual stacked bowls layered with saffron rice and garnished with edible flowers and fresh herbs for a dinner party. It turns a simple 20-minute meal into a wow-worthy centerpiece that guests rave about.

Make Ahead and Storage

Storing Leftovers

Leftover butter chicken stores beautifully in an airtight container in the fridge for up to 3 days. I always make sure it’s cooled completely before refrigerating to keep the texture intact and flavors vibrant.

Freezing

You can freeze this dish too—just place it in a freezer-safe container or zip bag. When I freeze butter chicken, I leave out the fresh cilantro garnish and add it fresh after reheating. It freezes well for up to 2 months without losing its signature creaminess.

Reheating

To reheat, I gently warm the butter chicken in a saucepan over low heat, adding a splash of water or cream if it looks too thick. Avoid microwaving if you can — slow reheating lets the flavors come back alive and keeps the chicken tender.

FAQs

Can I use chicken breasts instead of thighs in this Easy 20-Minute Butter Chicken Recipe?

Absolutely! Chicken breasts work fine here, but since they’re leaner, be careful not to overcook them to keep the meat tender. Cutting into smaller pieces helps them cook quickly and stay juicy in the sauce.
Is this Easy 20-Minute Butter Chicken Recipe suitable for a dairy-free diet?

Yes! Swap the butter for a neutral oil like coconut or vegetable oil, and use coconut cream instead of heavy cream. It still turns out creamy and rich, perfect if you’re avoiding dairy.
Can I prepare the marinade ahead of time?

Definitely. You can marinate the chicken up to 24 hours in advance for even deeper flavor and tenderness. Just keep it covered in the fridge and bring it to room temperature before cooking.
What can I serve with this butter chicken for a complete meal?

Classic pairings include basmati rice, garlic or butter naan, and simple vegetable sides like sautéed spinach or steamed peas. These sides soak up the sauce and balance the meal nicely.
How spicy is this Easy 20-Minute Butter Chicken Recipe?

The spice level is mild by default, especially if you use paprika instead of chili powder. You can always increase the chili powder or add fresh chili to suit your heat preference.

Final Thoughts

This Easy 20-Minute Butter Chicken Recipe holds a warm spot in my kitchen because it strikes that perfect balance between quick weeknight convenience and comforting, indulgent flavor. It’s one of those recipes you can come back to again and again, always tweaking a little but never losing that creamy, spiced magic. I hope you enjoy making (and eating!) it as much as I do — it’s truly a little bit of buttery bliss in every bite.