If you love the idea of butter chicken but don’t want to buy a bunch of specialty spices for one dinner, this Easy Butter Chicken with Rice & Naan is such a good weeknight shortcut.
This version uses jarred butter chicken simmer sauce, which keeps the ingredient list short and makes dinner ridiculously easy. You still get tender chicken, a creamy, flavorful sauce, warm rice, and naan for dipping without spending forever in the kitchen.
And this one is especially great if you’re trying to add a little variety to your usual dinner rotation without making something complicated.
Why You’ll Love This Recipe
This butter chicken is:
- Easy enough for a weeknight
- Made with a convenient jarred sauce
- Budget-friendly
- Family-friendly
- Ready in about 30 minutes
- Great with rice and naan
- Perfect for anyone who wants to try something different without buying a ton of extra ingredients
You don’t need fresh ginger for this version, and you don’t need to build the sauce from scratch. The jarred sauce does most of the work for you.
Ingredients
- 1½–2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil or butter
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1–2 jars butter chicken simmer sauce
- 2 cups uncooked rice
- 1 package naan
- Fresh cilantro, optional
How to Make Easy Butter Chicken
1. Cook the Rice
Prepare 2 cups uncooked rice according to the package directions.
Keep it warm while you make the chicken.
2. Season the Chicken
Cut 1½–2 pounds of chicken breasts into bite-sized pieces.
Season with 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Brown the Chicken
Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat.
Add the chicken and cook for about 5–6 minutes, stirring occasionally, until lightly browned.
The chicken does not need to be fully cooked yet because it will finish cooking in the sauce.
4. Add the Butter Chicken Sauce
Reduce the heat to medium-low.
Pour in 1 jar of butter chicken simmer sauce and stir to coat the chicken.
If your jar is small or you like a lot of sauce for the rice, add part or all of a second jar.
5. Simmer
Cover and simmer for about 10–12 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and the sauce is hot and creamy.
6. Warm the Naan
Warm 1 package naan according to the package directions.
7. Serve
Spoon the butter chicken over warm rice and serve with naan on the side.
Top with fresh cilantro if you have it, but it’s completely optional.
Do I Need Fresh Ginger?
Nope.
I made this version without ginger and it was still really flavorful because the jarred butter chicken sauce already has plenty going on.
That’s one of the reasons I like using a simmer sauce for this recipe—you don’t have to buy a bunch of individual ingredients just to make one dinner.
How Much Butter Chicken Sauce Should I Use?
Start with one jar.
If the chicken is nicely coated and you have enough sauce to spoon over the rice, you’re good.
If your jar is on the smaller side or you prefer a saucier butter chicken, add some or all of a second jar.
Budget-Friendly Tips
Using jarred butter chicken sauce actually helps keep this recipe practical because you’re not buying several spices, tomato paste, cream, and other sauce ingredients separately.
You can also stretch this meal really easily with rice and naan.
If chicken breast is expensive that week, you could use boneless, skinless chicken thighs instead.
And if you’re feeding a bigger family, adding a little extra rice is one of the cheapest ways to make the meal go further.
What to Serve with Butter Chicken
Rice and naan are my favorite combination here because they both soak up the sauce so well.
You could also serve this with:
- Steamed broccoli
- Green beans
- Roasted cauliflower
- Cucumber salad
- Peas
- A simple side salad
Can I Use Chicken Thighs?
Yes.
Boneless, skinless chicken thighs work really well in this recipe and may even stay a little more tender than chicken breast.
Just make sure the chicken is cooked to a safe internal temperature before serving.
How to Store Leftovers
Store leftover butter chicken in an airtight container in the refrigerator for up to 3–4 days.
Keep the rice separate if possible.
Reheat gently in the microwave or in a skillet over medium-low heat until heated through.
If the sauce gets a little thick after refrigeration, add a splash of water while reheating.
Easy Butter Chicken with Rice & Naan
Description
This easy butter chicken uses jarred simmer sauce for a simple 30-minute family dinner. Serve tender chicken in creamy butter chicken sauce over rice with warm naan.
Ingredients
Instructions
-
Cook 2 cups uncooked rice according to package directions.
-
Season 1½–2 lbs diced chicken with 1 tsp garlic powder, ½ tsp paprika, ½ tsp salt, and ¼ tsp black pepper.
-
Heat 1 tbsp olive oil or butter in a large skillet over medium-high heat. Cook chicken for 5–6 minutes, stirring occasionally, until lightly browned.
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Reduce heat to medium-low and pour in 1 jar butter chicken simmer sauce. Add more sauce from a second jar if needed.
-
Cover and simmer for 10–12 minutes, stirring occasionally, until the chicken reaches 165°F.
-
Warm 1 package naan according to package directions.
-
Serve the butter chicken over the cooked rice with warm naan. Add cilantro if desired.
Note
Budget-Friendly Tips
Using jarred butter chicken sauce actually helps keep this recipe practical because you’re not buying several spices, tomato paste, cream, and other sauce ingredients separately.
You can also stretch this meal really easily with rice and naan.
If chicken breast is expensive that week, you could use boneless, skinless chicken thighs instead.
And if you’re feeding a bigger family, adding a little extra rice is one of the cheapest ways to make the meal go further.
