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
Units
Scale
- 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