Easy 20 Minute Butter Chicken

Process

Creamy and bursting with flavor, this quick 20-minute butter chicken recipe is easy to make. Cooked in a single pan, it's easy to make and tastes great with rice or naan!

Since we moved to Alexandria, Virginia, there have been a lot of Indian, Pakistani, and Afghani restaurants nearby. The food is delicious and spicy, perfect for cold nights, and we love it. The butter chicken is one of our favorite dishes. We can't get enough of the spicy creaminess, which always makes us want more!

Over the past few weeks, I've been trying out my own take on homemade butter chicken and have come up with the perfect recipe. Perfect is this straightforward one-pan butter chicken. It's easy to make and doesn't require many ingredients, but it has just the right amount of spice.

Ingredients:

1 tablespoon oil, 1 tablespoon butter, 1 medium onion diced, 1 teaspoon fresh ginger finely minced or grated (or use paste), 2 to 3 cloves garlic finely minced or crushed, 12 pounds of boneless, skinless chicken breasts cut into 34-inch chunks, 4 tablespoons tomato paste or 8 ounce can of tomato sauce,

1 tablespoon garam masala, 1 teaspoon chili powder or paprika, adjust to taste, 1 teaspoon Fenugreek (I use Over medium-high heat, prepare a medium saucepan or a large skillet. Cook the onions in the oil, butter, and salt for three to four minutes, or until they are lightly golden. Stir in the ginger and garlic after 30 seconds to prevent burning.

2. Spices, tomato paste, and chicken should be added. Cook for 5-6 minutes or until everything is cooked through.

3. Add the heavy cream and cook, stirring occasionally, for 8 to 10 minutes. Serve with naan or over Basmati rice.