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Easy 20-Minute Butter Chicken

(by Lydia Carlston)

1 T. oil

1 T. butter

1 medium onion diced

1 t. fresh ginger, finely minced or grated (or use paste)

2 - 3 cloves garlic, finely minced or crushed

1 1/2 lb. (about 2 – 3) boneless, skinless chicken breasts, cut into 3/4-in. chunks

6 oz. tomato paste (or 8 - 10 oz tomato sauce)

1 T. garam masala

1 t. chili powder or paprika, or to taste

1 t. fenugreek powder or seeds or mustard seeds

1 t. cumin

1 tsp salt

1/4 t. black pepper

1 c. heavy cream (substitute half and half or yogurt to make it lower fat)

hot cooked basmati rice and naan for serving

Heat a large skillet or medium saucepan over medium-high heat.

Add oil, butter, and onions, and cook until onions are lightly golden, about 3 - 4 minutes.

Add ginger and garlic, and cook for 30 seconds, stirring.

Add chicken, tomato paste or sauce, and spices.

Cook for 5 - 6 minutes or until everything is cooked through.

Add heavy cream, half and half, or yogurt, and simmer for 8 - 10 minutes, stirring occasionally.

Serve over basmati rice or with naan.


(Read Calm In the Kingdom, the story that accompanies this recipe.)