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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. Hey Linda,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

      Reply

    1. Hey Ellise,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

      Reply

  3. 5 stars
    Made this tonight. Loved it. I added mushrooms because… I add mushrooms to everything lol. Just also added a bit of brown sugar at the end to cut the acidity a little. It turned out delicious.

    Reply

  4. 5 stars
    I have been wanting to make butter chicken for the longest time and when I saw Tieghan post her recipe on Instagram I knew this was the recipe to try! I am an amateur when it comes to cooking so when I say this recipe is easy, its easy! It did take me a lot longer then what the prep and cook time says but that’s only because I’m slow and I want to make sure I get everything exactly right. I also did the naan bread and that was amazing as well! Everything was family approved and kid approved. I only added the minimum amount of cayenne pepper and that amount was perfect for my kids not to complain about the spice. Thanks for sharing your recipe Tieghan! I can’t wait to try out more.

    Reply

  5. I have been inspired to make several of your wonderful recipes and when I recently read your article “My favorite cast iron cookware” July 17, 2018, I decided to ask for your favorite skillet as a Christmas present. You linked to a 10” and 12” Staub skillet that were your favorites. They are different than the 11” straight sided skillet mentioned in the below response. I am confused what skillet to get now. What of the three skillets do you use for most of your recipes? Thank you for making cooking fun again. I recently discovered you, and have spent many evenings enjoying your site and you.

    Reply

  6. 4 stars
    This was super good. I amped up the heat a little. It was easy and tasty for a weeknight meal. I even did homemade naan. Definitely a keeper

    Reply

  7. 4 stars
    Loved this – it was really good – especially on the second day. But I have to say (at least for me) 10 minutes prep wasn’t enough unless I wasn’t freshly grating garlic and ginger. It took me longer than that.

    Reply

  8. 5 stars
    Delicious! Loooved the spiciness. Blended the sauce with an immersion blender before adding back in the chicken and thickening. So creamy!

    Reply

  10. 5 stars
    Hello Teighan, made this recipe yesterday, IT IS AMAZING AND SOOOOO EASY❣️ My local Indian restaurant hasn’t been open the last few months and as the weather has finally turned cold here in CA, I neeeeeed this warm comfy food. My daughter CAMILLE, pescatarian, always makes your naan, but I never have. The naan was so fun to make, I really enjoyed making it even if I was starving……ha❣️ It was soo goood, we were so hungry, I never took a picture. Next time. ??Merry Christmas to you and the fam, please kiss that darling baby Oslo for me. ❄️❄️❤️❤️????

    Reply

    1. Hey there,
      Thank you for your very kind message and following along:) I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan

      Reply

  11. 5 stars
    Never making a different butter chicken recipe again. Super easy and super quick. Huge crowd pleaser. Thanks Tieghan!!

    Reply

  12. 5 stars
    So simple to prepare and DELICIOUS! We cheated and bought store made garlic naan, but it was still yummy. Didn’t change a thing from the original recipe! Nice amount of heat without being overwhelming.

    Reply