30-Minute Stovetop Indian Butter Chicken

Short Description

This 30-minute stovetop Indian butter chicken is a rich, creamy, and flavorful dish that brings the authentic taste of Indian cuisine to your home. Made with tender chicken simmered in a luscious tomato-based sauce with butter, cream, and aromatic spices, this dish is perfect for a quick yet satisfying meal. Serve it with basmati rice or warm naan for a complete experience.

Why You’ll Love This Recipe

• Quick and easy – Ready in just 30 minutes, making it perfect for busy weeknights.
• Authentic flavors – Uses traditional Indian spices for a restaurant-quality taste.
• Creamy and rich – A buttery, velvety sauce that coats the chicken beautifully.
• Customizable – Adjust the spice level to your preference.
• Perfect for meal prep – Stores well for leftovers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken (boneless, skinless, cut into bite-sized pieces)
• Butter
• Onion (finely chopped)
• Garlic (minced)
• Ginger (grated)
• Tomato puree
• Heavy cream
• Garam masala
• Ground cumin
• Ground coriander
• Turmeric
• Chili powder (adjust to taste)
• Salt
• Sugar (optional, to balance acidity)
• Fresh cilantro (for garnish)

Directions

1. Sauté the aromatics – In a large skillet or pan, melt butter over medium heat. Add chopped onions and cook until soft and translucent. Stir in garlic and ginger, cooking for another minute until fragrant.
2. Cook the chicken – Add the bite-sized chicken pieces to the pan. Sear them until they are lightly browned on all sides.
3. Add spices and tomato puree – Stir in garam masala, cumin, coriander, turmeric, chili powder, and salt. Cook for 1-2 minutes to toast the spices. Pour in the tomato puree and stir well. Let it simmer for about 10 minutes until the chicken is cooked through.
4. Finish with cream and butter – Lower the heat and stir in heavy cream and additional butter. Simmer for another 5 minutes until the sauce thickens and becomes creamy. Taste and adjust seasoning, adding a pinch of sugar if needed.
5. Garnish and serve – Sprinkle with fresh cilantro and serve hot with basmati rice or naan.

Servings and Timing

• Servings: 4
• Preparation time: 10 minutes
• Cooking time: 20 minutes
• Total time: 30 minutes

Variations

• Spicier Version: Add extra chili powder or a chopped green chili for more heat.
• Dairy-Free Option: Substitute coconut milk for heavy cream and use dairy-free butter.
• Protein Swap: Try this recipe with paneer, tofu, or shrimp instead of chicken.
• Tomato-Free Alternative: Use cashew paste or coconut cream for a different base.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over low heat, adding a splash of cream or water if needed to maintain the sauce’s consistency.

FAQs

How can I make this dish less spicy?

Reduce the amount of chili powder and garam masala, or add extra cream to mellow out the heat.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness.

What can I use instead of heavy cream?

Coconut milk or cashew cream are great substitutes for a dairy-free version.

Is butter chicken the same as chicken tikka masala?

No, butter chicken is creamier and slightly sweeter, while tikka masala has a bolder tomato flavor with more spice.

Can I make this dish ahead of time?

Yes, butter chicken tastes even better the next day as the flavors deepen. Store it in the fridge and reheat before serving.

What should I serve with butter chicken?

It pairs well with basmati rice, naan, roti, or even quinoa for a healthier option.

Can I make this in an Instant Pot?

Yes, you can sauté the ingredients using the “Sauté” function, then pressure cook for 8 minutes before stirring in the cream.

How do I thicken the sauce?

Let it simmer uncovered for a few extra minutes, or add a small amount of blended cashews for a thicker consistency.

Can I add vegetables to this recipe?

Yes, bell peppers, peas, or spinach can be added for extra nutrition.

How do I balance the acidity of tomatoes?

A pinch of sugar or a small amount of honey can help neutralize the acidity of the tomato puree.

Conclusion

This 30-minute stovetop Indian butter chicken is a fantastic way to enjoy a classic Indian dish with minimal effort. With its creamy, spiced tomato sauce and tender chicken, it’s a guaranteed hit for weeknight dinners or special occasions. Pair it with rice or naan for a complete meal, and enjoy the rich flavors of homemade butter chicken in no time.

30-Minute Stovetop Indian Butter Chicken

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• Author: Sarra
• Category: Dinner, Main Course
• Method: Stovetop
• Cuisine: Indian

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Description

This 30-Minute Stovetop Indian Butter Chicken is a creamy, flavorful dish featuring tender chicken simmered in a rich, spiced tomato and butter sauce. Ready in just half an hour, this quick and easy butter chicken recipe is perfect for busy weeknights. Serve it with rice or naan for a comforting meal!

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Ingredients

Units USM Scale 1x2x3x

• For the Chicken:
• 500g (1 lb) boneless chicken breast or thighs, cut into bite-sized pieces
• 1 tbsp plain yogurt
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp salt
• 1 tbsp oil
• For the Butter Chicken Sauce:
• 2 tbsp unsalted butter
• 1 tbsp oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp chili powder (adjust for spice level)
• 1 cup tomato purée (or canned crushed tomatoes)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1 tbsp honey or sugar
• Salt to taste
• 2 tbsp fresh cilantro, chopped (for garnish)

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Instructions

• Marinate the chicken: In a bowl, mix the chicken with yogurt, garam masala, turmeric, paprika, and salt. Let it sit for 10 minutes.
• Sear the chicken: Heat 1 tbsp oil in a large pan over medium-high heat. Add the marinated chicken and cook for 4-5 minutes until lightly browned. Remove and set aside.
• Cook the aromatics: In the same pan, add butter and 1 tbsp oil. Sauté the onion until soft (about 3 minutes), then add garlic and ginger. Cook for another minute.
• Add the spices: Stir in cumin, garam masala, paprika, turmeric, and chili powder. Cook for 30 seconds until fragrant.
• Make the sauce: Pour in the tomato purée and honey. Simmer for 5 minutes, stirring occasionally.
• Add cream and chicken: Reduce heat to low, stir in the heavy cream, and return the chicken to the pan. Simmer for another 5 minutes until the chicken is fully cooked and the sauce is creamy.
• Garnish and serve: Sprinkle with fresh cilantro and serve hot with basmati rice or naan.

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Notes

• For a smokier flavor, add a dash of smoked paprika.
• Use coconut milk instead of cream for a dairy-free version.
• Adjust chili powder for your spice preference.
• Details

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Nutrition

• Calories: ~450 kcal
• Sugar: ~6g
• Sodium: ~750mg
• Fat: ~28g
• Saturated Fat: ~12g
• Unsaturated Fat: ~14g
• Trans Fat: ~0g
• Carbohydrates: ~20g
• Fiber: ~4g
• Protein: ~35g
• Cholesterol: ~85mg