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Easy 20 Minute Butter Chicken

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The brilliance of Indian cuisine is often in its complexity, a layering of spices and time that builds profound depth. Yet, sometimes, the evening demands something quick, satisfying, and deeply flavorful without the multi-hour commitment. That is precisely where this recipe for Easy 20 Minute Butter Chicken enters the rotation. It delivers the signature, creamy, slightly sweet, and savory profile of classic Murgh Makhani—a universally beloved dish—but streamlines the process dramatically. This is weeknight comfort food perfected, a vibrant, rich sauce coating tender pieces of chicken, ready to be ladled over steamy basmati rice or scooped up with warm naan. It transforms a busy Tuesday into a small, culinary victory.

Ingredients

Scale

1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs, cut into one-inch cubes

0.5 cup (120 milliliters) plain whole-milk yogurt

2 teaspoons ground ginger

1 teaspoon garlic powder

0.5 teaspoon turmeric powder

0.5 teaspoon kosher salt

2 tablespoons unsalted butter

1 small yellow onion, finely minced

2 cloves garlic, minced

1 tablespoon freshly grated ginger

0.5 teaspoon cumin powder

0.5 teaspoon coriander powder

0.5 teaspoon smoked paprika

0.25 teaspoon cayenne pepper (adjust to desired heat)

1 15-ounce can (425 grams) crushed tomatoes

0.5 cup (120 milliliters) heavy cream

2 teaspoons granulated sugar

1 teaspoon garam masala

0.25 cup (60 milliliters) water (or as needed for consistency)

Fresh cilantro, chopped, for garnish

Instructions

1. Marinate the Chicken: In a medium bowl, combine the cubed chicken with yogurt, ground ginger, garlic powder, turmeric, and salt. Toss thoroughly to coat and set aside while you prepare the sauce base.

2. Aromatics in the Pan: Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the minced onion and cook, stirring occasionally, until softened and translucent, about four to five minutes.

3. Bloom the Spices: Add the minced fresh garlic and grated ginger to the pan. Cook for one minute until fragrant. Stir in the cumin, coriander, smoked paprika, and cayenne pepper, cooking for thirty seconds to awaken their flavors.

4. Build the Tomato Base: Pour the crushed tomatoes into the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let it bubble gently for about five minutes to thicken slightly and deepen the tomato flavor.

5. Cook the Chicken: Add the marinated chicken and the yogurt marinade directly into the simmering sauce. Stir well to combine, reduce the heat to medium-low, and cover the pan.

6. Simmer and Tenderize: Allow the chicken to simmer in the sauce for approximately seven to ten minutes, or until it is completely cooked through and the juices run clear.

7. Finalize the Sauce: Uncover the skillet. Stir in the heavy cream, granulated sugar, and garam masala. Adjust the sauce consistency with water if it is too thick. Simmer for a final two minutes.

8. Rest and Serve: Remove from the heat. Taste and adjust salt if necessary. Garnish generously with fresh cilantro and serve immediately.

Notes

For a sauce this quick, full-fat dairy is non-negotiable. The high fat content in whole-milk yogurt and heavy cream provides stability and that essential, luscious mouthfeel.

Always use freshly grated ginger for the sauce base; the fresh aroma and brighter flavor adds complexity that ground ginger cannot replicate.

If your sauce is too thick, use chicken stock instead of plain water to thin it out to add a subtle layer of savory depth without dilution.

Let the tomato base simmer until you see small spots of oil begin to separate and pool on the surface—this concentrates the tomato flavor.

For an authentic flavor boost, stir in one half teaspoon of dried fenugreek leaves (kasoori methi), crushed between your palms, just before adding the heavy cream.

Nutrition

Find it online: https://www.flavourrecipe.com/easy-20-minute-butter-chicken/