Name: 20-Minute Butter Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 ½ Pounds Boneless Skinless Chicken Thighs (cut into bite-size cubes); 1 Teaspoon Nutmeg; 1 Teaspoon Turmeric; 1 Teaspoon Ground Cumin; 1 Teaspoon Chili Powder; 2 Teaspoons Garam Masala; ½ Teaspoon Salt; 2 Tablespoons Butter (salted); 3 Cloves Garlic (mashed); 1 Cup Coconut Milk (canned); 6 Tablespoons Tomato Paste; 1 Tablespoon Ketchup (optional; NOT traditional); 4 Pieces Naan (store-bought); 2 Tablespoons Olive Oil; 2 Cloves Garlic (mashed); Parsley (chopped to garnish)

Meet your new favorite quick comfort meal: 20-Minute Butter Chicken with Garlic Naan. This creamy, flavor-packed dish comes together fast but tastes like you spent all afternoon in the kitchen. Tender, spiced chicken simmers in a silky coconut-tomato sauce that’s cozy, mild, and rich without being heavy. Paired with warm, garlicky naan for scooping up every last drop, it’s the kind of dinner that feels restaurant-level but is totally doable on a weeknight.

A bowl of butter chicken in creamy orange sauce, served with white basmati rice, naan bread, and garnished with fresh chopped parsley. A gold spoon rests next to the rice.

Friends, when a recipe request floods my DMs over and over again, you know I have to make it happen and this one did not disappoint. Meet my 20-Minute Butter Chicken with Garlic Naan, the quick and cozy version of one of the world’s most beloved comfort dishes. It’s creamy, saucy, and packed with flavor, yet simple enough to make on a weeknight when you want something that feels special but doesn’t require hours in the kitchen.

Butter Chicken — or murgh makhani — was created in the 1950s in Delhi, while this one isn’t fully traditional, it captures all the creamy, cozy, saucy goodness that makes this dish iconic. Think tender chicken thighs simmered in a spiced tomato-coconut sauce that’s mild enough for everyone at the table but still layered with warmth and depth.

The best part? Everything cooks in one pan, and by the time you’ve warmed the garlic naan in the oven, dinner is ready. It’s the ultimate balance of creamy, savory, and comforting and when you scoop it up with that garlicky naan, it’s downright addictive. This one’s a total keeper and absolutely worthy of all the DMs. Want some other Indian-inspired dishes? Try my Chicken Tikka Crispy Rice Salad, Peanut Chickpea Curry with Coconut Rice, and Mushroom and Onion Naan Pizzas.

Overhead view of raw diced chicken in a bowl surrounded by naan bread, various spices, garlic cloves, butter, ketchup, tomato paste, fresh herbs, and a small pitcher of cream on a light textured surface. — To make this chicken, you’ll need chicken thighs, nutmeg, turmeric, ground cumin, chili powder, garam masala, salt, butter, garlic, coconut milk, tomato paste, ketchup (optional), naan, olive oil, and parsley.

A hand adds ground spices to a glass bowl filled with diced raw chicken. Surrounding the bowl are fresh parsley, naan bread, olive oil, spice bowls, a garlic clove, and a small jug of cream on a lacy tablecloth. — To make this chicken, you’ll need chicken thighs, nutmeg, turmeric, ground cumin, chili powder, garam masala, salt, butter, garlic, coconut milk, tomato paste, ketchup (optional), naan, olive oil, and parsley.

What You Need to Make This 20-Minute Butter Chicken

Chicken Thighs: Juicy, tender, and full of flavor, chicken thighs hold up great to high heat and stay moist in the creamy sauce.
Nutmeg: A small but mighty spice that adds a hint of sweetness and warmth. It rounds out the deeper flavors of the garam masala perfectly.
Turmeric: Earthy, golden, and grounding, turmeric gives the dish its signature color and a subtle bitterness that balances the creaminess.
Ground Cumin: Deep, toasty, and a little smoky, cumin is the backbone of so many Indian-inspired dishes and adds that comforting, savory base.
Chili Powder: Just enough to bring a little kick and complexity to the sauce.
Garam Masala: This spice blend adds depth, richness, and that unmistakable butter chicken aroma that fills your whole kitchen.
Salt: The ultimate flavor enhancer. A small amount goes a long way in balancing the spices and bringing out the sauce’s richness.
Butter: It’s not butter chicken without it! The butter gives the dish a silky, velvety texture and a touch of indulgence.

A white pot filled with seasoned, cooked chicken pieces topped with ketchup and tomato paste, surrounded by naan bread, ketchup, parsley, spices, and a striped cloth on a light table. — *Add the mashed garlic, tomato paste, ketchup (if using), and the coconut milk.*

Garlic: Mashed and aromatic, it melts right into the sauce and brings that cozy depth you can’t get without it.
Coconut Milk: Creamy and rich, it creates that luxurious sauce texture while keeping things light and balanced.
Tomato Paste: Thick, tangy, and concentrated, tomato paste builds the base of the sauce and balances the sweetness of the coconut milk.
Ketchup (optional): Not traditional, but it adds a pop of acidity and subtle sweetness that ties everything together.
Naan: Soft, chewy, and perfect for scooping. It’s store-bought for ease, but brush with some garlic and oil to take it next level.
Olive Oil: Used to brush the naan for golden edges and a light crisp.
Garlic: Freshly mashed garlic baked right into the bread for that irresistible aroma and flavor in every bite.
Parsley: A bright finishing touch that makes everything pop visually.

A pot of spiced chicken pieces cooked in a tomato sauce, with cream being poured in, and a wooden spoon resting inside. Fresh herbs, spices, olive oil, and naan bread are nearby on the table. — *Stir well so the chicken is coated in the sauce.*

How to Make This Delicious Butter Chicken & Garlic Naan

To make this butter chicken, start by seasoning the chicken. In a large bowl, add the bite-sized chicken thigh pieces and sprinkle in the nutmeg, turmeric, cumin, chili powder, garam masala, and salt. Toss well to coat every piece evenly.

Next, heat a large skillet over medium heat and add the butter. Once the butter has melted and begins to bubble slightly, add the chicken in a single layer. Let it cook undisturbed for about 4 minutes, then flip and cook another 4 minutes on the other side until almost cooked through.

A white pot filled with creamy, orange-brown chicken curry garnished with fresh herbs, with a wooden spoon resting inside. Naan bread and fresh parsley are visible nearby on a textured surface. — *Lower the heat to medium-low and let everything simmer gently for about 5 minutes. Remove from the heat and set aside.*

Two pieces of flatbread on parchment paper are being brushed with garlic oil and sprinkled with chopped parsley. A hand holds a pastry brush, and fresh herbs and garlic cloves are nearby. — *Lower the heat to medium-low and let everything simmer gently for about 5 minutes. Remove from the heat and set aside.*

Add the mashed garlic, tomato paste, ketchup (if using), and the coconut milk. Stir well so the chicken is coated in the sauce. Lower the heat to medium-low and let everything simmer gently for about 5 minutes. Remove from the heat and set aside.

While the chicken simmers, make the garlic naan. Preheat the oven to 375F and line up the naan on a baking sheet. Brush with olive oil and mashed garlic and a pinch of salt. Bake for six minutes. Serve the butter chicken over rice with the warm garlic naan on the side. Sprinkle with the chopped parsley. Enjoy!

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