Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (or 2 cans/15 oz each chickpeas, drained and rinsed)
- 1 tbsp neutral oil or ghee
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 jar (24 oz / 680 g) butter chicken sauce or tikka masala sauce
- 1/4 cup (60 ml) heavy cream
- 2 tbsp unsalted butter (optional, for extra richness)
- 2 packages microwave basmati rice (8.8 oz / 250 g each)
- 1/4 cup chopped cilantro
- 4 pieces naan
Do This
- 1) Cut chicken into bite-size pieces; season with salt and pepper.
- 2) Heat oil in a skillet over medium-high; brown chicken 4–5 minutes.
- 3) Add jarred sauce; simmer gently 12–15 minutes (chicken to 165°F / 74°C).
- 4) Stir in cream (and butter if using); simmer 2 minutes.
- 5) Microwave basmati rice per package directions (usually 90 seconds each).
- 6) Warm naan (350°F / 175°C for 5 minutes, or skillet 1–2 minutes per side).
- 7) Serve chicken and sauce over rice; finish with cilantro.
Why You’ll Love This Recipe
- Big butter chicken flavor with minimal chopping and no long marinade.
- Flexible: use chicken or chickpeas for a fast vegetarian option.
- Weeknight-friendly timing: dinner in about 30 minutes.
- Comforting, restaurant-style bowl with rice and warm naan for scooping.
Grocery List
- Produce: fresh cilantro
- Dairy: heavy cream, unsalted butter (optional)
- Pantry: jarred butter chicken sauce or tikka masala sauce, kosher salt, black pepper, neutral oil or ghee, microwave basmati rice
- Bakery: naan
- Protein: boneless, skinless chicken thighs or breasts (or canned chickpeas)
Full Ingredients
For the shortcut butter chicken
- Chicken option: 1 1/2 lb (680 g) boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5 cm) pieces
- Chickpea option: 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 1 tbsp neutral oil (avocado, canola, grapeseed) or ghee
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 jar (24 oz / 680 g) store-bought butter chicken sauce or tikka masala sauce
- 1/4 cup (60 ml) heavy cream
- 2 tbsp (28 g) unsalted butter (optional, but makes it taste extra “restaurant”)
- Optional if needed: up to 1/4 cup (60 ml) water to thin the sauce
For serving
- 2 packages microwave basmati rice (8.8 oz / 250 g each), or 4 cups cooked basmati rice
- 4 pieces naan
To finish
- 1/4 cup (10 g) chopped fresh cilantro
Step-by-Step Instructions
Step 1: Prep the chicken (or chickpeas)
Pat the chicken dry with paper towels (this helps it brown instead of steaming). Cut into 1-inch (2.5 cm) bite-size pieces. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
If using chickpeas instead, drain and rinse 2 cans chickpeas and set aside.
Step 2: Sear for quick flavor
Heat a large skillet (12-inch is ideal) over medium-high heat for 1 minute. Add 1 tbsp oil or ghee.
Add the chicken in a single layer. Cook for 4–5 minutes, stirring once or twice, until the outside is lightly browned. (It does not need to be fully cooked yet.)
Chickpea option: Skip searing. Just warm the chickpeas in the skillet with 1 tbsp oil for 1 minute before adding sauce in the next step.
Step 3: Add the jarred sauce and simmer
Pour in 1 jar (24 oz) butter chicken or tikka masala sauce and stir to coat.
Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 12–15 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F (74°C).
If the sauce looks too thick for your liking, stir in a splash of water, up to 1/4 cup (60 ml).
Step 4: Finish with cream (and butter) for the “butter chicken” feel
Reduce heat to low. Stir in 1/4 cup (60 ml) heavy cream.
If using, add 2 tbsp unsalted butter and stir until melted. Simmer gently for 2 minutes—do not boil hard after adding cream.
Taste and adjust seasoning if needed (some jarred sauces are already well-salted, so you may not need more).
Step 5: Heat the basmati rice
While the sauce finishes, microwave the rice according to package directions (typically 90 seconds per pouch). Fluff with a fork.
If using already-cooked rice, reheat until steaming hot, about 2–3 minutes in the microwave.
Step 6: Warm the naan
Oven method: Wrap naan in foil and warm in a 350°F (175°C) oven for 5 minutes.
Skillet method: Warm naan in a dry skillet over medium heat for 1–2 minutes per side, until soft with a few toasted spots.
Step 7: Serve and finish with cilantro
Spoon rice into bowls. Ladle the butter chicken over top, making sure everyone gets plenty of sauce.
Finish with chopped cilantro and serve immediately with warm naan on the side for scooping.
Pro Tips
- Choose thighs for the most forgiving result: Chicken thighs stay juicy even if they simmer a little longer.
- Keep it at a gentle simmer: A hard boil can make chicken tough and can cause cream to look slightly grainy.
- Thin the sauce only if needed: Add water 1 tbsp at a time so the sauce stays rich and clingy.
- Want more heat? Stir in 1/8–1/4 tsp cayenne or red pepper flakes at the end, then taste.
- Brighten the finish: If the sauce tastes heavy, add 1–2 tsp lemon juice right before serving.
Variations
- Chickpea butter “chicken”: Use 2 cans chickpeas in place of chicken and simmer 8–10 minutes to let flavors meld.
- Extra-veg weeknight bowl: Add 2 cups (about 200 g) baby spinach during the last 2 minutes of simmering until wilted.
- Make it richer like a restaurant: Add the optional 2 tbsp butter plus an extra 2 tbsp (30 ml) cream at the end.
Storage & Make-Ahead
Cool leftovers to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently in a saucepan over medium-low heat until hot, or microwave in 45-second bursts, stirring between bursts. If the sauce thickens in the fridge, loosen with 1–3 tbsp water while reheating. For best texture, store rice separately and warm naan fresh.
Nutrition (per serving)
Approximate, assuming chicken version with rice and naan: 650 calories; 35 g protein; 60 g carbohydrates; 28 g fat; 6 g saturated fat; 4 g fiber; 1100 mg sodium. Values vary by brand of jarred sauce, rice pouch size, and naan.
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