Craving the rich and creamy flavors of Indian butter chicken but short on time? This 30-minute stovetop version gives you all the comforting taste of the classic dish without the hours of cooking. Tender chicken simmered in a velvety tomato-based sauce infused with butter, cream, and a blend of aromatic spices—this quick and easy recipe is a must-try for anyone who loves bold flavors.
Why You’ll Love This Recipe?
- Quick and easy—ready in just 30 minutes.
- A creamy, flavorful sauce that pairs perfectly with naan or rice.
- No need for a tandoor or oven—just your stovetop!
Ingredients
Here’s what you’ll need to make this delicious dish:
- Chicken breast or thighs, cut into bite-sized pieces
- Butter and heavy cream
- Tomato puree
- Garlic, ginger, and onion
- Garam masala and other spices like turmeric, paprika, and cumin
The full list of ingredients and measurements is available below.
Directions
Step 1: Cook the Chicken
In a large skillet or pan, melt 2 tablespoons of butter over medium-high heat. Add the chicken pieces and cook for about 5–7 minutes, or until browned and cooked through. Remove the chicken from the pan and set it aside.
Step 2: Sauté the Aromatics
In the same skillet, add another tablespoon of butter. Toss in the minced garlic, ginger, and onion, and sauté for 2–3 minutes until fragrant and softened.
Step 3: Add the Spices
Stir in the garam masala, paprika, cumin, turmeric, and a pinch of salt. Cook for another 1–2 minutes to bloom the spices and bring out their flavors.
Step 4: Make the Sauce
Pour in the tomato puree and stir to combine. Allow the sauce to simmer for about 5 minutes, letting the flavors meld together.
Step 5: Add the Cream
Stir in the heavy cream, and let the sauce simmer for another 5 minutes, allowing it to thicken and become rich and creamy.
Step 6: Combine the Chicken
Return the cooked chicken to the pan, tossing it in the sauce to coat. Let it simmer for an additional 2–3 minutes to ensure everything is well combined and heated through.
Step 7: Serve
Serve the butter chicken hot with naan, rice, or a simple salad. Garnish with fresh cilantro if desired.
Expert Tips and Tricks
- Adjust the heat: If you prefer a spicier dish, add a dash of cayenne pepper or chili powder to the sauce.
- Use boneless, skinless chicken thighs for extra flavor and tenderness.
- Simmer the sauce longer if you want it thicker, or add a splash of water or broth for a lighter sauce.
Recipe Variations and Possible Substitutions
- Vegan option: Replace the chicken with tofu or chickpeas and use coconut cream instead of heavy cream.
- Add vegetables: Try adding peas, spinach, or bell peppers to the sauce for extra flavor and color.
- Use store-bought curry paste to save time on mixing spices, but make sure to adjust the amount according to your preferred spice level.
Serving and Pairing Suggestions
Serve this rich and creamy butter chicken with warm naan bread or basmati rice to soak up the delicious sauce. For a refreshing contrast, pair it with a cucumber raita or a simple side salad with yogurt dressing. Pair with a crisp white wine like Chardonnay or a chilled glass of sparkling water with lime.
Storage and Reheating Tips
Store leftover butter chicken in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if needed to restore the sauce’s creaminess.
FAQs
Q1: Can I make this dish spicier?
Yes, you can add more garam masala or a pinch of cayenne pepper to make it spicier. Adjust to your taste preference!
Q2: Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, but it can be a bit less juicy. Just make sure not to overcook it.
Q3: Can I make the sauce ahead of time?
Yes, you can make the sauce in advance and store it in the fridge for a couple of days. Simply add the chicken when ready to serve.
Q4: Can I freeze this recipe?
Yes, this butter chicken freezes well! Store it in a freezer-safe container for up to three months. Thaw overnight in the fridge and reheat on the stovetop.
Conclusion
This 30-minute stovetop Indian Butter Chicken is the perfect solution when you’re craving a rich, flavorful dish without spending hours in the kitchen. The creamy sauce and tender chicken make this an irresistible meal that’s sure to become a weeknight favorite. Ready to indulge in this comforting classic? Let’s get cooking!
Print
30-Minute Stovetop Indian Butter Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Description
This quick and easy stovetop Indian Butter Chicken brings together tender chicken in a rich, creamy tomato-based sauce with warm, aromatic spices. It’s a flavorful weeknight dinner ready in just 30 minutes!
Ingredients
- For the Chicken Marinade:
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp chili powder
- 1/2 tsp salt
- For the Butter Chicken Sauce:
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, grated
- 1 (14 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 tsp garam masala
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken:
- In a bowl, mix the chicken with yogurt, lemon juice, cumin, turmeric, coriander, chili powder, and salt. Let it marinate for 15–20 minutes (or longer if time allows).
- Cook the Chicken:
- Heat 1 tbsp butter in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
- Make the Sauce:
- In the same skillet, add the remaining 1 tbsp butter. Add the onion and cook for 2–3 minutes until soft. Add the garlic and ginger, cooking for an additional 1 minute until fragrant.
- Pour in the crushed tomatoes, heavy cream, garam masala, cinnamon, cumin, and chili powder. Stir well and bring to a simmer. Reduce heat and let the sauce cook for 5–7 minutes until it thickens slightly.
- Combine Chicken and Sauce:
- Return the cooked chicken to the skillet and stir to coat the chicken with the sauce. Simmer for another 2–3 minutes to allow the flavors to meld together. Adjust seasoning with salt as needed.
- Serve:
- Garnish with fresh cilantro and serve hot with basmati rice or naan.
Notes
- For extra heat, add more chili powder or a sliced green chili to the sauce.
- If you prefer a thicker sauce, simmer it longer to reduce.
- Substitute coconut milk for a dairy-free version of the sauce.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg