This 29 Minute Indian Butter Chicken recipe is a quick & easy twist on a classic Indian dish that’s perfect served with cilantro rice & garlic naan!
Put your hands up if butter chicken is your go-to order at Indian restaurants ?? you too? I’m seriously obsessed with it! Every time we go to our favorite Indian restaurant, my boyfriend and I order butter chicken and like 5 sides of Naan, because there’s garlic, onion, cilantro, and obvi we need one (or two) of each to sop up all of that scrumptious butter chicken sauce!
After our last trip to our neighborhood Indian restaurant, I was determined to come home and make a delicious and easy butter chicken recipe for the blog, a feat I had yet to conquer. After three tries, I can say, I’ve made the perfect butter chicken recipe in just 29 minutes that’s equal parts creamy, flavorful and slightly spicy.
I am the butter chicken champion, my friends 😉
Even though I’ve eaten butter chicken for my last 14 meals (ok slight exaggeration, but I did make it 3 different times, so I have eaten A LOT of it over the last week) I still want more, it’s that good!
Get step by step directions & photos for how to make this recipe below, or watch how to make it on my web series “29 Minute Meals”!
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- ½ cup butter (divided)
- 1 cup white onion (chopped)
- 1 tbsp garlic (minced)
- 1 tsp fresh ginger (grated)
- 2 tsp lemon juice
- 1 tbsp + 1 tsp garam masala (divided)
- 1 tsp turmeric
- 1 tsp cayenne pepper (divided)
- ½ tsp salt (divided)
- 1 (15 oz) can tomato sauce
- 1 (8 oz) can tomato paste
- 1 cup plain yogurt
- 1 cup heavy cream
- 1 ½ lbs boneless, skinless chicken breasts or thighs (cubed)
Heat 2 tbsp butter in a large saucepan over medium high heat. Saute the onion 4-5 minutes, add the garlic and ginger, saute 1 minute. Stir in ¼ cup butter, lemon juice, 1 tbsp garam masala, 1 tsp turmeric, ½ tsp cayenne pepper, ¼ salt, tomato sauce, tomato paste, yogurt and heavy cream. Reduce heat to low, cover and simmer for 15-20 minutes.
While the sauce is simmering, heat the remaining 2 tbsp butter in a large skillet over medium heat, add the chicken, season with the remaining 1 tsp garam masala, ½ tsp cayenne and ¼ tsp salt, cook until lightly browned, about 10 minutes. Add the chicken to the sauce and simmer for 5-10 minutes.
Serve the butter chicken over rice with a side of naan. I mix a little lemon juice and fresh cilantro into my rice before serving. For the naan, I purchase the original Stonefire Naan at the grocery store, then brush it with butter and sprinkle minced garlic and cilantro over each piece, then place in the oven at 350°F for about 5 minutes.
Pull it apart and dip it in the butter chicken sauce, O-M-G good!
I’m so excited that I now have an easy butter chicken recipe to make at home when I’m craving this delicious Indian dish… which happens almost every week! What can I say, it’s creamy, flavorful and a delicious excuse to eat lots and lots of garlic cilantro naan! 😉
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