Easy Butter Chicken (30 minute recipe!)

Since making this easy butter chicken recipe, I’ve stopped ordering takeout. My family likes this better than the murgh makhani we used to order, and dinner is on the table in only 30 minutes!

This easy butter chicken recipe has been my go-to for years. We eat a lot of curry around here, but this is one of the recipes I come back to again and again. It has a rich, creamy sauce, tender chicken, and all the warm spices that make butter chicken so irresistible. Whenever I serve it to friends, they’re quick to ask for the recipe.

One of my favorite tricks is blending the sauce. Not only does it create that silky, restaurant-style texture, but it also means you don’t have to spend time finely dicing onions and garlic. A rough chop is all you need before everything gets blended into a smooth, velvety masala.

The flavor starts with onions, garlic, ginger, and tomatoes, then a generous blend of spices, including garam masala, cumin, coriander, turmeric, cardamom, and chili powder. Chicken simmers in the sauce until tender, while cream and almond butter add richness and body. A touch of sugar rounds everything out, creating a curry that’s creamy, balanced, and packed with flavor.

And if you love using your slow cooker, make sure to check out my crockpot butter chicken!

What makes this recipe easy?

I’ve been making versions of this recipe for many years, so I’ve had ample opportunities to refine the method. My butter chicken recipe is straightforward to make, but still every bit as delicious as what you’ll find at your favorite restaurant. I simplified the traditional recipe in two ways:

1. Cook the chicken in the sauce. Rather than marinating and then sauteeing the chicken (which is unnecessary with such a flavorful sauce), I cook it right in the sauce. This allows the chicken to poach gently, keeping it very tender.
2. Simmer the sauce. Since I cook the sauce and chicken together, you get to skip the time most recipes spend simmering the sauce on its own: two birds, one stone, same result.

Store, freeze, and reheat

Store: Leftovers taste amazing, so you may want to make a double batch. Let them cool, then store them in a sealed container in the fridge for up to 4 days.

Freeze: Butter chicken freezes well, making it a great option for a freezer meal. I often make a double batch and put leftovers in the freezer. It’s better and easier than takeout. I love these big reusable Stasher Bags for freezing leftovers. It will keep for at least 3 months in the freezer.

Reheat: I like to reheat curry in a pot over medium-low heat, but you can also reheat it in the microwave.

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Easy Butter Chicken (30 minute recipe!)

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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Since making this easy butter chicken recipe, I’ve stopped ordering takeout. My family likes this better than the murgh makhani we used to order, and dinner is on the table in only 30 minutes!

4

Ingredients

The Curry

• ▢ 2 tablespoons butter (see notes)
• ▢ 2 yellow onions (roughly chopped)
• ▢ 3 tablespoons chopped ginger
• ▢ 6 cloves garlic (crushed)
• ▢ 28 ounce can of crushed or diced tomatoes
• ▢ 1 lb chicken breasts or thighs (cut into bite-sized pieces)
• ▢ 1 cup water
• ▢ ½ cup whipping cream (plain yogurt or coconut milk)
• ▢ 2 tablespoons almond butter (see notes)
• ▢ 2-4 tablespoons coconut sugar (can sub brown sugar)
• ▢ Sea salt (to taste – I like about 2 teaspoons)
• ▢ Cilantro (to serve)

The Spices

• ▢ 1 tablespoon garam masala
• ▢ 1 teaspoon ground turmeric
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon chili powder
• ▢ 4 cardamom pods (seeds only – discard the pods)

Instructions 

• Heat the butter in a large-sized frying pan over medium-high heat. Add the onion, ginger, and garlic and cook for about 8-10 minutes, until well-browned, reducing the heat if necessary.
  2 tablespoons butter, 2 yellow onions, 3 tablespoons chopped ginger, 6 cloves garlic
  
• While the onion cooks, place the spices in a small bowl.
  1 tablespoon garam masala, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon chili powder, 4 cardamom pods
  
• Add the spices to the pan and cook for 1 minute to remove their raw flavor. Pour the can of tomatoes into the pan and scrape the bottom to remove any bits that are stuck to the pan.
  28 ounce can of crushed or diced tomatoes
  
• Transfer the sauce to a blender and blend on high until smooth.
  
• Return the sauce to the pan, add the chicken and water, and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook for 10 minutes, until it is fully cooked.
  1 lb chicken breasts or thighs, 1 cup water
  
• Stir in the cream, almond butter, and coconut sugar. Season to taste with sea salt.
  ½ cup whipping cream, 2 tablespoons almond butter, 2-4 tablespoons coconut sugar, Sea salt
  
• Serve with rice (and if you have it, naan) with some cilantro on top.
  Cilantro
  

Equipment Used

Mixing Bowl

large frying pan

blender

Notes

Butter: Using butter will give you the most authentic flavor. But if you need to avoid dairy, opt for oil. 

Tomatoes: I like to use canned tomatoes as they have better flavor than many store-bought tomatoes. But if it’s tomato season and you have some homegrown tomatoes, feel free to use a few of those instead!

Almond butter: Raw cashews are a more traditional ingredient. I opted to use almond butter so that you’ll be able to blend this even without a high-powered blender. Feel free to use cashew butter, if you have that on hand. 

Spices: If you don’t have all of the spices, don’t fret! Garam masala is the most important one here. If needed, you can substitute it with curry powder. 

Nutrition

Serving: 1 ½ cups, Calories: 345kcal (17%), Carbohydrates: 16g (5%), Protein: 28g (56%), Fat: 19g (29%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 108mg (36%), Sodium: 216mg (9%), Potassium: 651mg (19%), Fiber: 3g (13%), Sugar: 7g (8%), Vitamin A: 584IU (12%), Vitamin C: 7mg (8%), Calcium: 79mg (8%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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