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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
I have tried so many variations on Indian food at home. They never pack any punch and taste home made. THIS recipe is AMAZING. I followed it exactly as is. Admittedly, it was too spicy for my 11 year old. But I will make it again with less spice. It is so good the second day too. I just had it for lunch and wish i would have doubled it. SOO SOOO YUM.
Hey Heather,
I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan
Made your Indian butter chicken tonight. It came out so good! Hit our Indian craving right on.
Hey Heather,
Fantastic! Thanks so much for making this recipe, I am it was enjoyed! xTieghan
$158 for a sweatshirt is crazy, but the butter chicken recipe sounds great, will make it this week, looking for more comfort food since the snow is coming again!
Thanks!
Saw this on your insta today and had all the ingredients so gave it a go-absolutely delish! Knew my boyfriend would devour it after a long day in work, he loved it and so did I. I had to make the garlicky naan to go with it-so tasty and easy!! I only discovered your account last week and this is now the second dish I’ve made of yours-the first being the lemon chicken skewers and smashed potatoes which were also a huge hit with my Mum and boyfriend!
Hey Cathy,
Fantastic! Thanks so much for making this recipe, I am it was enjoyed! xTieghan
Has anyone tried substituting a dairy free yogurt for the Greek yogurt? If so, how did it go? Thanks!
Hey Genessis,
Sorry I’ve not tested this, but it should work just fine for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Any recommendations on veg substitutes for the chicken? My husband is vegetarian (I’m not) and we both love Indian food. ThaNks!
Hey Anne,
I would try this recipe: https://fett-weg.today/indian-coconut-butter-cauliflower/%3C/a%3E%3Cbr /> Please let me know if you give it a try! xTieghan
I can’t wait to make this tonight! One thing I was wondering – can you substitute Tikka Masala for Garam Masala or is it too different? Thanks!
Hey there,
You will want to use garam masala for this dish, garam masala is a spice while tikka masala refers to a type of dish. I hope you love the recipe! xTieghan
I do not have tomato paste. Can I omit this, or I also have red curry paste I can use, or is there anything else that can substitute?
Hey there,
You can try using red curry paste! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Are you using a cast iron skillet to prepare this dish?? I am always between cast iron vs regular nonstick…do you have a preference? 🙂
Hey Jaclyn,
Yes, I always use cast iron! I hope you love the recipe, please let me know how it turns out! xTieghan
Yout revipes are delicious. Please publish meat loaf recipe.
Thanks Margaret!
Tiehgan: We. wanted to lick our plates–I may have! So delish! Thank you!
Hey Sheila,
That is so awesome this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan
When do you add the yogurt part back in? I don’t see anything about it after it says to let it all sit for 5-10 minutes?
Hey Rebecca,
The yogurt is used to marinate the chicken, so you are going to cook that in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Gosh! If I ordered this in a restaurant, I would give it 5 stars! It really is as good as you described! We are having the the family over for dinner this weekend and I cant wait to show off this recipe! It is so good and SO easy! Even for me being quite an amateur in the kitchen 🙂 Thanks so much! I’ve put your book on my birthday wish list and cant wait to use it!
Hey Barbara,
Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan
Second time making this recipe and we all love it. I find myself cooking almost exclusively from your blog these day! Thank you!
Hey Lesley,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
Wow wow wow!!! Made this for dinner last night and my husband and I were blown away! The spices and flavoring were so on point! We used light coconut milk (because we had it in the pantry) and it was still delicious. Thank you for such a simple recipe that packs a punch. Will definitely be making this one again!
Hey Diana,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan