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30 Minute Spicy Indian Butter Chicken…the perfect bowl of warming comfort food that’s incredibly delicious. Indian inspired butter chicken made with plenty of spice and creamy coconut milk for a slight twist. It’s cozy, creamy, a little spicy, and filled with warming Indian flavors. Finish each bowl off with steamed rice and serve with fresh naan. You’ll have the perfect dinner that can be enjoyed any night of the week. Bonus? This is quickly made on the stove, with one skillet, and in just about 30 minutes. And…the leftovers are even more delicious the next day.
I’ve said this before I’m sure, but the reason I love to cook so much is because I really love cooking for others. I find so much enjoyment in creating meals for the people I love most. It’s really what inspires me to keep cooking away every day. There’s nothing I love more than having a friend or family member inspire a recipe.
I love the opportunity to make something for someone with the hope that it will be a dish they’ll truly love…one of those dishes my brothers would say is, “fire”. Those are the words I strive for when creating a recipe, but especially when a recipe is created with a specific person in mind.
That was the case with today’s Butter Chicken. This one was inspired by my oldest brother, Creighton. He’s here in Colorado working remotely right now, and the one thing about Creighton?
He loves to eat…like really loves to eat. And one of his favorites foods? Anything Indian inspired and anything spicy. This leads me right into today’s recipe. With Creighton in town, I excitedly have been testing out a new Butter Chicken recipe, and last week I finally got it just right.
Creighton’s exact words…”it’s fire!”
What Is Butter Chicken?
For any of you who are are not familiar, Butter Chicken it’s one of the most popular Indian curries served around the world. I’ve made a few variations in the past, but aside from the coconut milk, today’s recipe is the most traditional.
Butter chicken is made with spices, tomato, butter, and cream. It’s rich and warming, but the spice blend is really what makes this dish. Using a mix of Garam Masala, turmeric, garlic, and plenty of ginger is key to getting an authentic flavor.
Traditionally, Butter Chicken is marinated for many hours in yogurt and spices, but I’ve adjusted that slightly to create a quicker but still super flavorful recipe!
Here’s how to make this 30 Minute Spicy Indian Butter Chicken.
With such a quick cook time, I’m sure you guessed, but this is pretty simple, quick, and easy.
Start with the chicken. Just like in a traditional butter chicken recipe, we’re first tossing the chicken with yogurt and spices. But instead of marinating overnight, I found that a quick ten-minute soak in the spices really does the trick.
While the chicken is sitting, I like to start in on the prep for everything else, chop the onion, garlic, and ginger, grab that coconut milk and tomato paste and get everything for the remainder of the recipe ready to go.
Once the chicken has had some time to sit, pan-sear it in a skillet until crisp.
To that same skillet, add the onion and all those remaining spices and a whole can of tomato paste. Just like my pasta alla vodka, I like to cook the tomato paste together with the spices for a bit to really help intensify the flavors in the sauce.
Then just stir in the coconut milk, or if you don’t enjoy coconut milk, use cream. Either is truly delicious and just as creamy. But I love the subtle coconut flavor paired with these Indian spices, they’re delicious.
Allow the sauce to simmer and thicken, then just stir in a bit of butter and plenty of fresh chopped cilantro. And that’s it, super simple, so delicious.
As this cooks, the aroma in the kitchen is truly incredible. It’s just like your favorite Indian spot in town…but maybe just a touch better. I always find anything made at home to be even more delicious.
I like to serve my butter chicken over steamed rice with some fresh naan for scooping up the creamy, coconutty sauce. Absolutely DELICIOUS. You can’t skip the naan either. It’s reason enough to make a good butter chicken.
So how are the leftovers?
I swear they taste even better the following day. The flavors have time to mend and the sauce is just that more intense.
I can’t tell you how much I love this recipe and how much Creighton loved this recipe. I already know he’s looking forward to it for dinner tonight. This butter chicken is SO flavorful, SO full of color, and a nice switch up from the usual cheesy December pasta dishes I’m always sharing (don’t worry, they’ll be back soon). The best part, well aside from all the deliciousness, is that this requires only one pot and is ready in just about 30 minutes. Perfect for these crazy busy cold December days.
Looking for other Indian inspired dinners? Here are my favorites:
30 Minute Butter Chicken Meatballs
Super Simple Coconut Chicken Tikka Masala
Gingery Coconut Sweet Potato and Rice Stew with Chili Oil
Lastly, if you make this 30 Minute Spicy Indian Butter Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Spicy Coconut Butter Chicken
Servings: 6
Calories Per Serving: 561 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs, cut into bite-size chunks
- 1/4 cup plain Greek yogurt
- 6 cloves garlic, minced or grated
- 2 tablespoons fresh grated ginger
- 2 teaspoons plus 1 tablespoon garam masala
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1-2 teaspoons cayenne pepper, use to your taste
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 1 large yellow onion, chopped
- 1-2 teaspoons crushed red pepper flakes, use to your taste
- 1/2 cup tomato paste
- 1 (14 ounce) can full-fat coconut milk (or sub 1 cup cream)
- 1/2 cup fresh cilantro roughly, chopped
- steamed rice and naan, for serving
Instructions
- 1. in a bowl, toss together the chicken, yogurt, 3 cloves garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes. 2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 1 tablespoon butter and toss to coat the chicken. Remove the chicken from the skillet to a plate. 3. To the skillet, add the onion and cook 5 minutes, until softened. Add 2 tablespoons butter, 3 cloves garlic, 1 tablespoon ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, and the chili flakes. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes. 4. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in 1 tablespoon butter. If the sauce seems thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.5. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!
This post was originally published on December 16, 2020
Amazing!! The whole family approved! I just used whole milk because it’s what I had on hand and it was *chefs kisses*
Thanks for making these amazing recipes!!
Hey Stephanie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
I’m Indian and butter chicken has been my favourite dish since I was a child. While this doesn’t taste like a traditional/restaurant style butter chicken, it’s still absolutely delicious. My family really enjoyed it! Will be making this again.
Hey Nicole,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
This was really good but WAY too spicy for my family! We even backed down the spice to 1/2t cayenne total and 1t red pepper flakes. I’d take it down to a sprinkle of cayenne and leave the red pepper flakes at 1t and I think it would be perfect if you’re a spice baby like me. Also I only had sour cream on hand so we used that in place of yogurt and it was perfect!
Hey Joelle,
Thanks so much for trying the recipe, so sorry this was too spicy for you. Have a great weekend! xTieghan
Wow! Very simple, and extremely rewarding. All were happy in this house, thank you! Delicious!
Hey Candace,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Another winner, thank you! My husband is a thousand ingredient curry maker, and even he was impressed with this one. 🙂 Being Brits in the US, curry is one thing we really miss. Glad to have this recipe to add to my repertoire.
Hey Lesley,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
How was this a 30 minute recipe lol it took me nearly 2 hours with prep and whatnot. It also says the chicken should brown for 2 minutes…that can’t be right. I used too much tomato paste on accident but it is a tasty recipe. Not as authentic as I’d like but good.
Hey Christine,
Sorry this took you longer than expected, I hope you enjoyed the recipe. xTieghan
Hi! Looks so delicious! I have some time on my hands today and was wondering if there was a way I could let the chicken marinate for a longer period of time and if so, would I just use the same ingredients you say to use when letting it sit for 5-10 minutes?
Hey Sarah,
Yes that would be totally fine to do! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
I saw someone say this was bland… and I don’t know what they were talking about! This dish was more flavorful than any carry out I’ve had in a very long time!!! It was also almost too spicy for me, might tune down the chili flakes next time! Seriously this is an amazing dish and cannot wait for the leftovers too!!!
Hey Lauren,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
My husband and I absolutely love this recipe! I made it last week and am already making it again!
Hey Maegan,
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
This is truly a winner of a recipe. So rich in flavor with the perfect amount of heat. Although the quick marinade is great, try starting it in the morning – TRULY next level! I also opted for the cream, since I had some on hand, but the coconut milk is great too, although once in a while you get a can seems more oily than creamy. The garam masala is definitely a must. Thank you!!! <3
Hey Leslie,
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
This was off-the-charts amazing!!! This is the first recipe of yours that I’ve tried and it was so, so good. I cut up the chicken and marinated early in the day to save me some time. Too spicy for the kiddo but not for mom and dad!! Can’t wait to find other recipes to try!
This was off-the-charts amazing!!! This is the first recipe of yours that I’ve tried and it was so, so good. I cut up the chicken and marinated early in the day to save me some time. Too spicy for the kiddo but not for mom and dad!! Can’t wait to find other recipes to try!
Hey Georganna,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Loved loved loved this recipe! Made it just a little too spicy for my taste, but next time I’ll add less cayenne! Thank you for a quick, easy recipe!!
Hey Shannon,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Hi Tieghan! This looks like a great recipe! I am just wondering whether adding the coconut milk change the flavour profile of this dish making it less “authentic” than the traditional butter chicken? Thank you!
Hey Kim,
My family enjoys this recipe with coconut milk:) Hope you love the dish! xTieghan
Hi there! I am debating whether to try this recipe or your 30 minute Indian Butter chicken meatballs. The recipes are very similar but this recipe uses cumin (and less greek yogurt and tomato paste), while the meatball recipe uses curry powder. Are the flavors of both dishes still pretty similar or have you found that the ingredients in this recipe work better (since it is the newer recipe)? Thank you in advance!
Hey Veronica,
The recipes are very similar, just depends whether or want meatballs or not:) Let me know if you have any other questions! xTieghan