There’s something undeniably comforting about the rich, creamy sauce and tender chicken in this Quick 20-Minute Butter Chicken Recipe. It’s that perfect balance of warmth and spice, whipped up faster than you’d expect for such a flavorful dish.

A close-up view of a stainless steel round bowl filled with two layers: the bottom layer is white rice with individual grains visible, and on top, a thick orange curry covers most of the rice. The curry has chunks of cooked meat or vegetables coated in creamy sauce with a slightly rough texture. Fresh green cilantro leaves are scattered on the curry, adding a pop of color. The bowl is placed on a wooden board, and the background shows a white marbled surface. 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 butter chicken countless times, but this quick version feels like a game changer because you get that rich, authentic flavor in just one pan and under half an hour. It’s a dinner lifesaver on busy nights yet feels special enough for guests.

Speed Without Sacrifice: You get the deep, creamy taste of traditional butter chicken but in about 20 minutes flat.
One-Pan Wonder: Less cleanup makes this recipe perfect for weeknights — everything cooks in a single skillet or saucepan.
Adaptable Flavor: You can tweak the spices and creaminess depending on what you have on hand without losing that classic feel.
Family & Guest Friendly: Mild but flavorful enough that everyone from kids to spice lovers will enjoy it.

Ingredients & Why They Work

Each ingredient in this Quick 20-Minute Butter Chicken Recipe plays an important part in layering those rich, comforting flavors. Using fresh ginger and garlic builds a fragrant base, while the combination of garam masala and cumin adds that signature warmth.

Flat lay of a small puddle of golden oil and a pat of creamy butter on separate white ceramic bowls, a medium whole onion halved to show its layers, a small white bowl with finely minced fresh ginger, a few peeled garlic cloves, chunks of raw boneless skinless chicken breast neatly arranged, a small white bowl filled with deep red tomato paste, a scattering of warm brown garam masala powder, a separate pile of vibrant reddish chili powder, a small heap of light brown cumin powder, a pinch of fenugreek powder beside them, a small white bowl with fine white salt, another with ground black pepper, and a small white bowl filled with smooth heavy cream, all symmetrically balanced and 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 & Butter: Oil gets everything cooking while butter adds richness and helps mellow out the spices.
Onion: Sautéed until golden, onions bring a subtle sweetness and depth to the sauce.
Ginger & Garlic: Freshly minced or paste versions ramp up the aroma and authenticity.
Chicken Breasts: Boneless and cut into chunks to cook quickly and stay tender.
Tomato Paste: Intensifies the sauce’s body and tang, giving that classic butter chicken color and flavor.
Garam Masala: The star spice mix that brings aromatic warmth to the dish.
Chili Powder: Adds that subtle kick—but you can adjust based on your heat preference.
Fenugreek: (Optional) Gives a lovely, slightly nutty layer and balances the dish, but if you don’t have it, the recipe still shines.
Cumin: Earthy and grounding, cumin enhances the other spices perfectly.
Salt & Pepper: Essential for seasoning — don’t skimp here so flavors pop.
Heavy Cream: For dreamy richness. You can swap in half & half or yogurt if you prefer less fat.
Rice & Naan: Perfect for soaking up every luscious bit of the sauce.

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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 my favorite things about this Quick 20-Minute Butter Chicken Recipe is how easy it is to make it your own. Whether you want more spice, less cream, or a vegetarian twist, there’s room to tweak it and make it exactly how you like it.

Variation: I sometimes swap chicken breast for thighs if I want juicier, more flavorful meat. It takes the same cooking time and adds a lovely richness.
Spice Level: If you love heat, I add extra chili powder or a pinch of cayenne. For milder palettes, I keep it gentle with just paprika.
Low Fat: Using yogurt instead of cream lightens it up while keeping that tangy richness. Just stir it in gently to avoid curdling.
Vegetarian Swap: Try this with firm tofu or chickpeas for a different but equally satisfying protein option.

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

A white bowl filled with fluffy white rice on the left side and thick orange curry with chunks of chicken covered in sauce on the right side, topped with small green cilantro leaves. A white piece of naan bread with green herb sprinkles is placed on the edge of the bowl. A silver spoon rests inside the bowl, partially in the curry. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Base to Aromatic Perfection

Start by heating your skillet over medium-high heat and adding the oil and butter. Toss in your diced onions and cook them until they’re lightly golden and fragrant — this usually takes around 3 to 4 minutes. Once your kitchen smells delicious, add the finely minced ginger and garlic. Stir constantly for about 30 seconds to avoid burning, since garlic can turn bitter fast if left unattended.

Step 2: Build the Flavor with Chicken & Spices

Next, add your chicken chunks right into the pan, along with tomato paste, garam masala, chili powder, fenugreek, cumin, salt, and pepper. Stir everything so the chicken gets coated evenly with the spices and tomato paste. Cook this mixture for about 5 to 6 minutes, stirring occasionally, until the chicken is cooked through and the spices have fully melded with the sauce.

Step 3: Creamy Finish & Simmer

Add the heavy cream and give it a gentle stir to incorporate everything smoothly. Let the mixture simmer for 8 to 10 minutes on low heat, stirring occasionally to make sure nothing sticks or burns to the bottom. This step lets the sauce thicken and the flavors marry perfectly — patience here really pays off.

Step 4: Serve It Up

Once your sauce is thickened and the chicken is tender, serve it piping hot over fluffy basmati rice with warm naan on the side. This is where all that gorgeous sauce gets its best spotlight. Trust me, every bite tastes like a celebration.

Top Tip

I’ve learned that the secret to any great butter chicken is layering flavor and being mindful of your cooking times. Here are a few tips that have saved me from common pitfalls.

Don’t Rush the Onion: Take the time to cook your onions until golden because that subtle sweetness is what balances the tangy tomato and spices beautifully.
Spices Go In at the Right Time: Add your spices along with the chicken and tomato paste, not too early. This keeps their flavors vibrant without burning.
Simmer Gently: When you add cream, lower the heat to avoid curdling and to let the sauce thicken slowly and stay silky smooth.
Don’t Overcook Chicken: Cutting chicken into chunks helps it cook fast; keep an eye so it stays juicy and tender rather than rubbery.

How to Serve Quick 20-Minute Butter Chicken Recipe

Garnishes

I always sprinkle fresh chopped cilantro on top—its bright, herbal note contrasts wonderfully with the creamy sauce. Sometimes I add a squeeze of fresh lemon juice for a little zing or a few toasted cashews for crunch.

Side Dishes

Besides basmati rice and naan, I love pairing this butter chicken with a side of roasted vegetables or a cool cucumber raita to balance the richness. It’s a nice way to add variety and freshness to every bite.

Creative Ways to Present

For a special occasion, I’ve served this butter chicken in mini cast-iron skillets right at the table, garnished with edible flowers and a sprinkle of extra spices. It always gets “wow” reactions and makes the meal feel extra festive.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container in the fridge, where they keep well for 3 to 4 days. The sauce thickens up as it cools, so just warm it gently with a splash of water or cream to bring back the creaminess.

Freezing

This butter chicken freezes beautifully. I portion it out before freezing and thaw overnight in the fridge. Reheat slowly on the stovetop to preserve texture and flavor, adding a little cream or water if needed to loosen the sauce.

Reheating

When reheating, I prefer warming on the stove over low heat to avoid curdling and keep the sauce silky. Microwaves work in a pinch, but stirring every 30 seconds helps even out the heat and texture.

Frequently Asked Questions:

Can I make this Quick 20-Minute Butter Chicken Recipe vegan?

Absolutely! Swap the chicken for tofu or chickpeas and use coconut cream or cashew cream instead of heavy cream to keep that rich texture without dairy.

What if I don’t have fenugreek?

Fenugreek adds a subtle nutty bitterness that’s nice but optional. If you don’t have it, you can skip it or substitute with a pinch of mustard seeds or just rely on the garam masala to carry the spice profile.

How do I prevent the cream from curdling?

Simmer the sauce gently on low heat after adding cream and avoid boiling. Stir frequently and if using yogurt, add it off heat and mix it in slowly for best results.

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs remain juicy and flavorful, and they cook just as quickly when cut into chunks. I sometimes prefer thighs for a richer texture.

Final Thoughts

This Quick 20-Minute Butter Chicken Recipe holds a special place in my kitchen because it delivers big, comforting flavors with very little fuss and in record time. I hope you’ll love the way it makes your weekday dinners feel a bit more special — it’s one of those recipes that rewards you every time you make it, no stress needed.