Transport your taste buds to India with this 30-minute stovetop Indian Butter Chicken recipe. Infused with comforting, fragrant spices, succulent chicken pieces are slowly cooked in a velvety, tomato-infused sauce that’s both rich and satisfying. It’s a quick and satisfying dish that captures authentic Indian flavors in a simple, weeknight-friendly format.
Ingredients
For the Chicken Marinade:
- 2–3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup plain Greek yogurt
- 5 garlic cloves, minced
- 1 tablespoon ginger, minced (or ginger paste)
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
For the Butter Chicken Sauce:
- 2 tablespoons oil (vegetable or avocado oil)
- 2 tablespoons ghee (or butter)
- 14 oz tomato sauce (or homemade tomato puree)
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 cup of rich coconut cream (or use full-fat almond milk for a lighter alternative)
- ½ teaspoon dried fenugreek (optional)
- 1 ¼ teaspoon sea salt
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Chicken: In a spacious bowl, combine thick yogurt, minced garlic, grated ginger, ground garam masala, turmeric, cumin, chili powder, and a pinch of salt, stirring well to create a flavorful marinade.Add the chicken pieces, ensuring they’re well coated. Let the chicken marinate for at least 10 minutes while you prepare the sauce (longer for more flavor, up to overnight).
- Cook the Chicken: Heat oil in a large skillet over medium-high heat. Sear the marinated chicken pieces until lightly browned but not fully cooked (about 5 minutes). Remove the chicken and set aside.
- Build the Sauce Base: In the same skillet, add ghee (or butter) and sauté the minced garlic and ginger until fragrant (1–2 minutes).
- Add the Spices and Tomato Base: Stir in cumin, chili powder, cayenne pepper, and tomato sauce. Simmer for about 5 minutes, letting the ingredients blend together and the sauce gently reduce to a richer consistency.
- Incorporate the Cream: Lower the heat and slowly stir in the heavy cream or coconut milk. Simmer for 2–3 minutes until the sauce is smooth and creamy.
- Simmer the Chicken: Return the chicken to the skillet, along with any juices. Stir to coat in the sauce. Simmer on low heat for 8–10 minutes, or until the chicken is fully cooked and tender.
- Add Final Touches: Stir in dried fenugreek (if using) and adjust salt to taste.
- Garnish and Plate: Serve the butter chicken over steamed rice or with warm naan bread.
Conclusion
This stovetop Indian Butter Chicken delivers a restaurant-quality meal in just 30 minutes. With its creamy, spiced tomato sauce and tender chicken, it’s a dish that’s both comforting and bold. Whether you pair it with rice, naan, or eat it solo, it’s sure to become a family favorite.
30-Minute Stovetop Indian Butter Chicken
A quick and flavorful Indian Butter Chicken cooked on thestovetop in just 30 minutes. Perfectly spiced, creamy, and ready for anyweeknight dinner.
Ingredients
For the Chicken Marinade:
- 2 –3 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup plain Greek yogurt
- 5 garlic cloves minced
- 1 tablespoon ginger minced (or ginger paste)
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
For the Butter Chicken Sauce:
- 2 tablespoons oil vegetable or avocado oil
- 2 tablespoons ghee or butter
- 14 oz tomato sauce or homemade tomato puree
- 4 garlic cloves minced
- 1 tablespoon ginger minced
- 1 ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper optional, for heat
- 1 cup of rich coconut cream or use full-fat almond milk for a lighter alternative
- ½ teaspoon dried fenugreek optional
- 1 ¼ teaspoon sea salt
- Fresh cilantro for garnish optional
Instructions
- Prepare the Chicken: In a spacious bowl, combine thick yogurt, minced garlic, grated ginger, ground garam masala, turmeric, cumin, chili powder, and a pinch of salt, stirring well to create a flavorful marinade. Add the chicken pieces, ensuring they’re well coated. Let the chicken marinate for at least 10 minutes while you prepare the sauce (longer for more flavor, up to overnight).
- Cook the Chicken: Heat oil in a large skillet over medium-high heat. Sear the marinated chicken pieces until lightly browned but not fully cooked (about 5 minutes). Remove the chicken and set aside.
- Build the Sauce Base: In the same skillet, add ghee (or butter) and sauté the minced garlic and ginger until fragrant (1–2 minutes).
- Add the Spices and Tomato Base: Stir in cumin, chili powder, cayenne pepper, and tomato sauce. Simmer for about 5 minutes, letting the ingredients blend together and the sauce gently reduce to a richer consistency.
- Incorporate the Cream: Lower the heat and slowly stir in the heavy cream or coconut milk. Simmer for 2–3 minutes until the sauce is smooth and creamy.
- Simmer the Chicken: Return the chicken to the skillet, along with any juices. Stir to coat in the sauce. Simmer on low heat for 8–10 minutes, or until the chicken is fully cooked and tender.
- Add Final Touches: Stir in dried fenugreek (if using) and adjust salt to taste.
- Garnish and Plate: Serve the butter chicken over steamed rice or with warm naan bread.