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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
This would be a perfect recipe if it wasn’t for the excessive amount of cayenne pepper. It’s so spicy, to the point that you can’t really enjoy the actual flavor because your mouth is burning.
I would recommend adding cayenne pepper little by little to get to the desire spiciness.
Hey there,
So sorry this recipe was not enjoyed due to the spice. Next time, I would recommend reducing the cayenne to your liking. xTieghan
I lost my usual butter chicken recipe and tried this one after a quick search on Pinterest, and oh my, I’m not disappointed!! It’s sooo good. I just added a teaspoon of sugar, because I believe that butter chicken has to get a teensy bit of sugar. This is definitely my new favourite!
Hey Bonita,
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan
can i use coconut cream instead of coconut milk?
Hey there,
Yes, that will work just fine! I hope you love the recipe, please let me know if you give it a try! xTieghan
I absolutely love the Butter Chicken! I want to serve it for guests next week I want to serve a vegetable dish as well. Do you have any thoughts for a nice vegetable recipe that would pair well with the Coconut Butter Chicken?
Many thanks for your wonderful talents!
Hey there,
Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! I think cauliflower would work well here! xTieghan
To paraphrase my adult son, Tieghan’s 30 minute spicy indian butter chicken recipe is “restaurant quality”…. another fabulous recipe from Half Baked Harvest!
Hey Audrey,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan
Love! Love this recipe! You are so creative,amazing just like all your recipes. Congratulation to your work and wishing you all the best!
Sending love from Hungary!
Hey Adrienn,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xxTieghan
Loved this recipe! Thank you so much! It took a me a bit longer to cook the chicken maybe because my pan wasn’t hot enough! But absolutely loved it! Comfort food at its best, now I will have to try the cauliflower version!
Hey there,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xxTieghan
Wow!
If anyone has doubts about this recipe, doubt no more!
I am a huge butter chicken fan, have made many recipes that were very good
but this one is excellent! It did take me way longer than 30 minutes to make it, but then
again all good things take time. Especially good food!
You will not be disappointed!
Thank you!
Hey Jeanette,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xxTieghan
This was my first time making an Indian-style dish and my goodness it was delicious! I’ll definitely be making it again. Thanks, Tieghan!
Hey Christina,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
Made this recipe tonight for dinner and hubby and I devoured it! We did add a can of stewed tomatoes (just had them on hand) so I reduced the sauce a little longer. Otherwise followed the recipe to a T and loved it!
Hey Jenna,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
So excited to cook this!! i don’t have a skillet but do you think this would work well in a wok?
Hey Corrinne,
Yes, that should work just fine or any stove top pan that you regularly use. I hope you love the recipe, please let me know if you give it a try! xTieghan
This was so flavorful! Just enough heat that I didn’t need to add a thing! Thank you for this!
Hey Patti,
Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan
Super easy and super delicious to make! This is going into my dinner rotation!
Hey Doreen,
Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan
I made this tonight and it was putstanding!!! I made it exactly as the recipe stated,but I added some Indian Chili powder that I had. I Used the optional heavy cream rather than coconut milk. Will make this again for sure!!
Ugh this is such a good one. It hits the spot every single time.
Hey there,
I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan