Easy 20 Minute Butter Chicken
Quick 20-minute butter chicken is creamy and packed full of flavor. It's simplified and cooked all in one pan and goes great with a side of rice or naan!
Equipment
- large skillet
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion, diced
- 1 teaspoon fresh ginger, finely minced or grated or use paste
- 2-3 cloves garlic, finely minced or crushed
- 1.5 pounds boneless, skinless chicken breasts, cut into ¾-inch chunks about 2-3 pieces
- 4 tablespoons tomato paste or 8 oz can of tomato sauce
- 1 tablespoon garam masala
- 1 teaspoon chili powder or paprika, adjust to taste
- 1 teaspoon fenugreek I use powder, but seeds or mustard seeds can be used too, optional
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup heavy cream sub for half & half or yogurt for low fat
- hot cooked rice for serving
- naan for serving
Instructions
- Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
- Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
- Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.
Nutrition
Serving: 1servingCalories: 491kcalCarbohydrates: 9gProtein: 39gFat: 33gSaturated Fat: 17gCholesterol: 198mgSodium: 963mgPotassium: 895mgFiber: 2gSugar: 3gVitamin A: 1405IUVitamin C: 8mgCalcium: 67mgIron: 2mg
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