Quick Creamy Butter Chicken Recipe 15-Minute Easy Dinner Idea

Let me tell you, the scent of spices, creamy tomato sauce, and butter melting together in my kitchen is enough to make anyone’s mouth water. The first time I whipped up this quick creamy 15-minute butter chicken, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, butter chicken was this exotic dish reserved for fancy dinners or special occasions. But stumbling upon this recipe on a rainy weekend changed everything. It’s dangerously easy and delivers pure, nostalgic comfort without hours in the kitchen.

Honestly, my family couldn’t stop sneaking it off the stove (and I can’t really blame them). This quick creamy butter chicken is perfect for hectic weeknights, casual dinners, or brightening up your Pinterest dinner board with a recipe that feels like a warm hug. You know what? I tested this recipe more times than I care to admit—in the name of research, of course—and it’s become a staple for family gatherings, gifting, and anytime I want a cozy, flavorful meal on the table fast. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

This quick creamy butter chicken recipe isn’t just good; it’s the kind of dish that makes you close your eyes after the first bite—comfort food reimagined. It’s healthier, faster, but with the same soul-soothing satisfaction that butter chicken is famous for.

• Quick & Easy: Comes together in under 15 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Dinner: Great for cozy dinners, potlucks, or even meal prep for the week.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike — you’ll find everyone reaching for seconds.
• Unbelievably Delicious: The creamy, buttery texture combined with the warm spices makes it next-level comfort food.

What really sets this recipe apart is the perfectly balanced seasoning profile and the quick cooking technique that locks in flavor without drying out the chicken. No need for hours of marinating or simmering—just simple steps that deliver big results. Whether you’re impressing guests or just need a reliable dinner idea, this quick creamy butter chicken has you covered.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are super easy if you want to tweak things.

• Chicken breast or thighs, boneless and skinless, cut into bite-sized pieces (thighs add juiciness, breast works well too)
• Unsalted butter (about 3 tablespoons, adds richness and creaminess)
• Garlic cloves, minced (2-3 cloves for that aromatic punch)
• Ginger, freshly grated (1 tablespoon, brightens and warms the dish)
• Tomato puree (1 cup; I like a good-quality brand like Muir Glen for smoothness)
• Heavy cream (¾ cup; you can swap with coconut cream for a dairy-free twist)
• Garam masala (2 teaspoons, the heart of butter chicken’s flavor)
• Ground cumin (1 teaspoon, adds earthiness)
• Chili powder (½ teaspoon for gentle heat; adjust to taste)
• Salt (to taste, usually about 1 teaspoon)
• Fresh cilantro, chopped (optional, for garnish and fresh herbal notes)
• Plain yogurt (2 tablespoons, optional for tanginess and tenderizing)
• Lemon juice (1 teaspoon, optional, to brighten the sauce)

Feel free to swap out heavy cream with a lighter cream or plant-based alternative if you want to keep it light. Using fresh ginger and garlic really makes a difference, trust me. And if you’re short on time, pre-minced garlic works just fine—honestly, this recipe is forgiving!

Equipment Needed

• Large skillet or sauté pan: A heavy-bottom skillet works best for even heat distribution.
• Sharp knife: To cut the chicken into uniform pieces for even cooking.
• Wooden spoon or silicone spatula: For stirring the sauce without scratching your pan.
• Measuring spoons and cups: Accurate measurements keep the balance of spices just right.
• Grater or microplane: For fresh ginger (optional but recommended).

If you don’t have a heavy skillet, a nonstick pan will do, but watch the heat so the butter doesn’t burn. I’ve tested this recipe on both gas and electric stoves and it works beautifully on either. For budget-friendly options, any well-seasoned pan will get the job done.

Preparation Method

1. Prepare the chicken: Cut 1 pound (450 grams) of boneless, skinless chicken breast or thighs into bite-sized pieces. Pat dry with paper towels to help with browning. (About 5 minutes)
2. Heat the butter: Place a large skillet over medium heat and melt 3 tablespoons (42 grams) of unsalted butter. Watch closely so it doesn’t brown or burn.
3. Sauté aromatics: Add 2-3 minced garlic cloves and 1 tablespoon freshly grated ginger to the melted butter. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
4. Cook the chicken: Add the chicken pieces to the skillet. Season lightly with salt (around ½ teaspoon) and sauté for 5-6 minutes, stirring occasionally, until the chicken is mostly cooked through and starting to brown.
5. Spice it up: Sprinkle in 2 teaspoons garam masala, 1 teaspoon ground cumin, and ½ teaspoon chili powder. Stir to coat the chicken evenly with the spices for about 1 minute—this step releases the aromatic oils.
6. Add tomato puree: Pour in 1 cup (240 ml) of tomato puree. Stir well and let it simmer gently for 3 minutes, allowing the sauce to thicken slightly.
7. Stir in cream and optional yogurt: Lower the heat and add ¾ cup (180 ml) heavy cream and 2 tablespoons (30 grams) plain yogurt if using. Stir carefully to combine, and simmer for 2 more minutes. The sauce should be smooth, creamy, and thickened just right.
8. Brighten with lemon juice: Stir in 1 teaspoon fresh lemon juice if you like a touch of brightness to balance the richness.
9. Final seasoning: Taste and adjust salt as needed. If the sauce feels too thick, add a splash of water or cream to loosen it up.
10. Garnish and serve: Remove from heat and sprinkle chopped fresh cilantro on top before serving. Serve immediately with basmati rice or naan bread.

Pro tip: Keep stirring gently during simmering so the cream doesn’t separate. If you notice any curdling, lower the heat further. The sauce texture should be velvety and rich, with the chicken juicy and tender.

Cooking Tips & Techniques

Getting this quick creamy butter chicken just right really comes down to a few simple tricks. First, don’t rush the garlic and ginger step; that brief sauté develops the base flavor you’re craving. I’ve learned the hard way that burning garlic can turn the sauce bitter, so keep the heat moderate.

Use room temperature chicken if you can—it cooks more evenly and stays juicy. When adding spices, toast them briefly in the pan; this wakes up their flavors and makes the dish sing. If you add the cream too quickly or on high heat, it might curdle, so always lower the heat before stirring it in.

Multitasking tip: While the chicken cooks, you can start the rice or prep your garnish. It helps keep the whole meal ready in about 15 minutes flat. Also, don’t skip the butter—it’s the backbone of that creamy, rich texture. I tried a version with olive oil once, and honestly, it missed that buttery goodness.

Variations & Adaptations

• Dairy-Free Version: Swap heavy cream with coconut cream and butter with coconut oil. Use dairy-free yogurt or omit entirely.
• Spice Level: For more heat, add freshly chopped green chilies or a pinch of cayenne pepper. For mild, reduce chili powder.
• Protein Swap: Try this recipe with cooked shrimp or paneer cubes for a vegetarian twist. Adjust cooking time accordingly.
• Slow Cooker Adaptation: Brown the chicken and aromatics on the stovetop, then transfer everything to a slow cooker and cook on low for 2-3 hours with spices and tomato puree before adding cream near the end.
• Personal Variation: I once stirred in a spoonful of cashew butter for extra creaminess and a subtle nutty flavor—totally worth trying!

Serving & Storage Suggestions

Serve your quick creamy butter chicken piping hot over fragrant basmati rice or with warm naan bread to soak up every last bit of sauce. For a fresh contrast, pair it with a crisp cucumber raita or simple green salad. It’s a meal that feels special but comes together in no time.

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stovetop over low heat, adding a splash of water or cream if the sauce thickens too much. This dish also freezes well—just thaw overnight in the fridge and reheat slowly.

Fun fact: The flavors actually deepen and mellow after sitting a day or two, so sometimes I make it ahead on purpose. Either way, this butter chicken delivers pure, cozy satisfaction every time.

Nutritional Information & Benefits

Per serving (based on 4 servings): Approximately 350 calories, 22 grams protein, 25 grams fat, and 7 grams carbohydrates. This recipe offers a good protein punch from the chicken, plus healthy fats from butter and cream that keep you satisfied. The spices like ginger and cumin can aid digestion and have anti-inflammatory properties.

If you’re watching carbs, serve it with cauliflower rice or steamed veggies. For gluten-free needs, just skip the naan and you’re good to go. Just a heads up if you have dairy allergies—swap cream and butter for plant-based versions to keep it allergy-friendly. I love how this dish balances indulgence with real, wholesome ingredients.

Conclusion

So there you have it—a quick creamy 15-minute butter chicken recipe that’s easy, comforting, and packed with flavor. I encourage you to customize it with your favorite spice levels or protein swaps to make it your own. Honestly, this recipe holds a special place in my heart because it brings together simplicity and taste in a way few weeknight dinners do.

Try it out, share your twists, or just savor it as is—the buttery sauce and tender chicken will have you hooked just like me. Don’t forget to drop a comment or share your experience; I love hearing how this recipe fits into your kitchen rhythm. Warm, cozy meals like this remind us that good food doesn’t have to be complicated. Happy cooking!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay juicier and add extra flavor, but breasts work great too, especially if you prefer leaner meat.

What can I substitute for heavy cream?

You can use coconut cream for a dairy-free option or half-and-half if you want it lighter. Just add slowly to avoid curdling.

Is it okay to use pre-made garam masala?

Yes! Pre-made garam masala works well and saves time. Just make sure it’s fresh for the best aroma and flavor.

How can I make this recipe spicier?

Add chopped green chilies, cayenne pepper, or extra chili powder to taste. Start small—you can always add more!

Can I prepare this recipe ahead of time?

Yes, it stores well in the fridge for 3 days and freezes nicely. Reheat gently on the stovetop with a splash of water or cream to restore creaminess.

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