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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
It was ?!
Hey there,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
Hello Half Baked Harvest,
I am out of carrots, I am out of sticks. I have yet again tried your recipes and they have let me down. Knowing that the recipe calls for “spicy” I took your instructions and cut all the spice in half measurements. This failed me. After 30 minutes of slaving over the stove to eat my “delicious” meal, I come to find out it is entirely too spicy to eat. Wasteful of grocery’s, money and time. You have lost a follower and believer in your recipes.
Best of luck,
Georgie
Hi Georgie,
So sorry to hear this recipe was not enjoyed. Knowing that you don’t like spice, you should have reduced or omitted the cayenne and red pepper flakes as noted. Have a lovely week! xTieghan
Still doesn’t taste like the restaurant. They must have some secret.
Hi Amelia,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed. xTieghan
I made this after my sister suggested I should try it!! Followed the recipe as is and it did not disappoint-will definitely be making again!!! It was so flavorful, warm and delicious (:
Hi Emma,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
Butter chicken is my favorite all time dish! This recipe did not disappoint. The sauce is so flavorful and the addition of the coconut milk is a perfect balance to go with all those bold flavors.
Hi Kelli,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
In love with the recipe!!
Hi Martina,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
First time eating and making Butter Chicken. This recipe was very easy and really good. Loved trying this and look forward to maki g again!
Hey Julie,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
I’m getting ready to cook this meal and noticed the recipe states in step 4 to add 1 cup of water with the coconut milk. I don’t see 1 cup of water referenced in the ingredients list, would you recommend that I make this meal with or without water? I’m very excited to try this!
I just made and did add the 1 cup water, recipe was perfect with it!
Loved loved loved this! 1st time making butter chicken. Definitely going into the rotation.
Hey Jen,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
Hey Autumn,
Water is never listed as an “ingredient”, please follow the recipe as is and use the 1 cup of water:) I hope you love the butter chicken! xTieghan
Delicious! Perfect for a cold January night but easy and quick enough for a busy weeknight. Both picky kids AND spice-averse Grandma gobbled it up. We had the chicken with rice, naan, and an Asian salad kit for some extra veggies and crunch. So good!
Hey Claire,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Absolutely amazing. The instructions were effortless, the food was extraordinary and the comments/compliments I got for making were even better!! Bravo, Tieghan!
Hi Thomas,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
G’Day Tieghan,
Cooked your Butter Chicken for dinner tonight and Yummo its now my new favourite.
A big thank you from Down Under
Hey Phil,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Looks a little watery … there’s no mention of 1 cup of water on ingredient list, but says to add with coconut milk, which I did. We’ll see .. smells wonderful though .
Hey there,
Water is never listed as an “ingredient”. The sauce will thicken and come together. I hope you love the recipe! xT
I doubled the recipe and it was missing something for me so I added chicken bouillon. Absolutely perfect besides my taste buds needing the less healthy option. Even all the kids ( 17,16,12,11,3) liked it. Way to go!
Hey Heather,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Can I marinate the chicken in the yogurt and spices for up to 24 hours beforehand?
Hi Sarah,
Yes, that will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
This is really good. Pro tip: so much more flavorful the next day.
Hey there,
Thanks you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Delicious! 1 tsp of pepper flakes made it very spicy!
Can I freeze the leftovers?
Hey Sally,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Sorry about the heat, yes you can freeze the leftovers. Have the best week! xTieghan