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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.

overhead close up photo of 30 Minute Spicy Indian Butter Chicken

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!”

chicken searing in skillet

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!

30 Minute Spicy Indian Butter Chicken cooking in skillet

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.

overhead close up photo of 30 Minute Spicy Indian Butter Chicken

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.

overhead photo of 30 Minute Spicy Indian 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.

photo with half eaten bowl of butter chicken

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

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.

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Ingredients

US Customary – Metric

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!
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This post was originally published on December 16, 2020
4.36 from 2371 votes (1,929 ratings without comment)

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Comments

  1. 5 stars
    Absolutely delicious. Restaurant quality curry. Just wondering how to go about cooking a prawn version if you have any thoughts. But thanks so much for this delicious recipe.

    Reply

    1. Hey Josephine,
      Thanks a lot for making this recipe, I am delighted that it was enjoyed! Sorry I haven’t tried this with prawns, but I would probably follow the instructions as is, they will just cook for less time than the chicken. Happy Friday:) xTieghan

      Reply

  2. This turned out so tasty and was so simple to make! I made naan (first time making it) to go along with it and that was lovely as well. Thank you for another fantastic recipe!

    Reply

  5. 5 stars
    I made this with tofu because we do not eat meat and it’s truly fantastic. We served it with basmati rice, steamed green beans, and whole wheat garlic naan. It was pretty perfect. Vegetarians give it a go.

    Reply

  6. Hi, I’m really looking forward to making this, your other recipes have all been great. I’m in the UK and not too sure how Tomato Paste translates; is it passata, or, tomato concentrate? I think concentrate but not sure! Thanks ?

    Reply

    1. Hey Lizzie,
      Our tomato paste is like a concentrate. I hope you love the recipe! Let me know if you have any other questions:) xTieghan

      Reply

  7. 5 stars
    I made this last night and my picky almost-two-year-old LOVED it! He’s eating it again for lunch today. My husband and I enjoyed it too, will definitely make again!

    Reply

    1. Hey Felicia,
      Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan

      Reply

  8. 5 stars
    Amazing!! My husband and I loved it and felt that it was better than what you could get at a restaurant. We are making it again tonight! It’s soooo good!

    Reply

  10. Hi Tieghan! Would you have any suggestions on making this recipe in the crockpot? I’d love to have it on nights when I work late and don’t have much cooking time. Thanks!

    Reply

    1. Hey Melissa,
      Sure, you could add all of the ingredients and cook for 6 hours low. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  11. Just made this last night with the garlic and herb naan and it was amazing!!! I would highly recommend! Not very complicated. I did have to make my own garma marsala seasoning, but that was just combining other spices that I already had in the cabinet.

    Reply

  12. 5 stars
    This was my first adventure with Indian kitchen and -thanks to you! – definitely not the last. The chicken is sooo good! Thank you!

    Reply

    1. Hey Alicia,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

      Reply

  13. 5 stars
    This was delicious! It was super simple to make. I was able to substitute the butter and yogurt for dairy free versions. I served it with Basmati Rice- definitely spicy for me but so yummy!

    Reply

  14. Good evening, Tieghan! First off I am a huge fan and recipe user. At least once a week I cook from your blog or cookbook. And this meal was super flavourful and delish! I always have a mason jar of my homemade Garam Masala so that was helpful to have on hand! As you asked for feedback, here we go! I have 2 comments to make. Firstly, there is no way this was a 30 minute meal and I am a fairly proficient cook at 65 years of age who cooks for prolly 15 people every weekend at my lake house. Secondly, I had a hard time talking to my husband while I was making this meal, let alone dinner guests. Please take this with a superfan grain of salt; I think that perhaps what you make alone in your barn (with days to perfect) is not what works when you are in the kitchen with your family and friends talking and pouring wine and trying to read the long recipe while they’re asking when the hell this 30 minute dinner is gonna be ready? Had I been alone in my kitchen (as you probably are in your barn) I might have made this in 45 minutes. I would love to see more recipes that can be cooked in the bosom of family and friends without losing my mind having to refer every 2 minutes to a faint, small print recipe that claims to be simple and quick but is, in fact, not. Love all your recipes but just giving feedback, as you requested! Thanks for the inspiration you give me to try new recipes outside my comfort zone!

    Reply

    1. Thanks so much for your feedback Patti! Everyone definitely cooks differently and cook times can vary:) xTighan

      Reply

  15. 5 stars
    My husband said this is the best homemade curry he’s ever had! And he grew up eating curry all the time! And it’s definitely the same for me. So so flavorful, cannot wait for leftovers!

    Reply