Easy 20 Minute Butter Chicken

Everyone loved it kids and husband 😊

Delicious! Go-to!! A few notes - I only added about half of the chili powder (toddler at home). I also subbed the fenugreek for some mustard powder as that’s all I had. Used the 8oz can of tomato sauce but would have used the paste if I had it bc the sauce made it a little soupy. So yummy!!

Went over the naan with garlic butter. Made the butter chicken spicy, loved it!

Very good. Wife loves it. Added a dash more of all spices plus 1 tsp of chili powder.

I made it with potatoes instead of chicken, coconut milk instead of heavy cream, and my basmati rice has quinoa in it, but it's my favorite recipe to base the spices off of

this was soooo good, I couldn’t stop eating! Very quick and easy to make too, perfect for a weeknight.

It was OK after adding a few more veggies like pepper and spinach to make it a bit healthier. Partner loved it more than me, and I found it a bit bland.

So, so , so tasty and easy to make! Easiest curry I’ve made to date, even without pre-portioned spices. I substituted the heavy cream for plant based heavy cream and used a frozen onion and peppers mix instead of a chopped onion and it was amazing.

It was ok but prefer the more traditional butter chicken in my Indian cookbook. I didn't have enough tomato paste so used a tin of tomatoes and simmered for longer than recommended. Also added some cardamom pods.

Came together pretty quick! Left out the mustard seed option, subbed the breasts for about 1.5 lbs of chicken thighs, and this time I used the full cream (twas delicious, but twas also not the healthiest lol) - maybe next time try half and half, or a mix between that and Greek yogurt! -- also, maybe add turmeric next time in place of some of the cumin?

I added about a tsp of cinnamon and a tsp of cardamom on top of the recepie.

I used some leftover cooked & seasoned chicken breast, so it was not 2 whole chicken breasts. It's really ready in no time 😍 and a tip from my side: if it gets too sour add a bit of sugar 😄

I changed the side dish to rice instead. Very easy to make.

It was very tasty, but for some reason, it did not stay creamy. Perhaps I had the burner too high? Delicious regardless. Served with basmati rice and was very satisfying. Substituted coriander for cumin

I made it, me and my roommate loved it. But we both agreed that there was a little to much cumin, it overpowered everything.

Quick and delicious! Kid-friendly as-is. Add spice for adults.

It was okay. I was short on tomato paste and used ketchup. Was surprised there was no tumeric in the recipe as that's a staple spice. It was nice though that it was a simple one pot dish. Less dishes!!

This is DELIGHTFUL for how simple it is. I used 2 whole pounds of chicken thighs and just added a little extra of everything else.

Great recipe! It's very quick to make (if you're good at chopping onions, that is - it probably takes me an extra ten minutes since I'm a slow chopper). I'm not a big fan of ginger so I usually forgo it, and put in a small amount of turmeric instead. The Indian restaurant I usually get butter chicken from makes it a bit sweet, so I also add in 1/4 cup of granulated sugar when I make this to imitate that flavor. It's a huge hit among my friends, with one pot usually serving between 3 and 5 people (depending on how much everyone gets).

Halve the amount of heavy cream

This was delicious!

Comes together fast, very easy. Serve with rice and toasted naan

Made with canned Campbell's tomato soup instead and it was great!

Instructions Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn. Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through. Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.

One of my favorite comfort meals of all time, I have made it a hundred times. I never use fenugreek because I never have it on hand and it still turns out fine. Fenugreek is very prominent in India and Middle Eastern cuisine so it probably makes the dish a million times better, one day I'll use it, I promise! Oh I also use about two tsp of turmeric, I feel like it adds a nice depth and color to the dish.

Added turmeric and coriander, subbed greek yogurt for cream

Excellent Recipe