30 Minute Stovetop Indian Butter Chicken Recipe

Are you craving a flavorful, creamy, and rich dish but don’t have hours to spend in the kitchen? Look no further than this 30-minute stovetop Indian Butter Chicken recipe. Perfect for busy weeknights, this version delivers all the deliciousness of traditional butter chicken without the long preparation time. Whether you’re new to Indian cuisine or a seasoned home cook, this recipe is quick, easy, and guaranteed to impress.

Why You’ll Love This Recipe

This stovetop Indian butter chicken is a game-changer for several reasons:

• Quick to Make: Ready in just 30 minutes, making it ideal for weeknight dinners.
• Authentic Flavors: Despite the short cooking time, the dish bursts with deep, savory flavors thanks to the blend of spices.
• Customizable: You can easily adjust the heat level or swap ingredients to suit your dietary needs.
• Crowd-Pleaser: Loved by kids and adults alike, it’s perfect for family meals or dinner parties.

Ingredients for Stovetop Butter Chicken

Here’s a breakdown of the ingredients you’ll need for both the chicken marinade and the creamy sauce:

Chicken Marinade:

• 2-3 lbs boneless, skinless chicken thighs (fat trimmed and cut into bite-sized pieces)
• ¼ cup plain Greek yogurt
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 ½ teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon red chili powder
• 1 teaspoon sea salt

Sauce:

• 2 tablespoons oil (vegetable, canola, or avocado)
• 2 tablespoons ghee (or butter)
• 5 cloves garlic, minced
• 1 ½ teaspoon cumin
• 1 ½ teaspoon garam masala
• 1 teaspoon ground coriander
• 14 oz tomato sauce
• 1 teaspoon red chili powder
• ½ teaspoon cayenne pepper
• 1 ½ teaspoon sea salt
• 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
• ½ teaspoon dried fenugreek (or crushed kasoori methi)
• Fresh cilantro (optional, for garnish)

this RECIPE

Essential Equipment Needed

Before you begin, gather the following kitchen tools:

• Large bowl for marinating
• Skillet or large pan
• Wooden spoon or silicone spatula
• Sharp knife for cutting chicken
• Measuring spoons and cups
• Whisk for mixing the sauce

Step-by-Step Instructions

Follow these steps to create your delicious stovetop Indian butter chicken:

Step 1: Marinate the Chicken

In a large bowl, combine the yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Mix well until the ingredients form a thick marinade. Add the chicken pieces, tossing to coat evenly. Cover the bowl and refrigerate for at least 30 minutes. You can marinate it overnight for even more flavor if you have time.

Step 2: Brown the Chicken

Heat 2 tablespoons of oil in a large skillet over medium-high heat. When the oil is hot, carefully add the chicken pieces (discarding any extra marinade). Make sure to leave space between the pieces for even browning. You may need to work in batches. Brown the chicken on both sides—this should take about 4-5 minutes per batch. Once browned, remove the chicken from the skillet and set it aside.

Step 3: Make the Sauce

In the same skillet, heat 2 tablespoons of ghee or butter over medium heat. Add the minced garlic and ginger and sauté until fragrant (about 1 minute). Next, stir in the cumin, garam masala, ground coriander, chili powder, and cayenne pepper. Cook the spices for about 30 seconds to release their flavors.

Pour in the tomato sauce and salt, and use your spatula to scrape up any bits stuck to the bottom of the pan. Reduce the heat to low and let the sauce simmer for about 5 minutes, stirring occasionally to combine the spices and tomato base.

Step 4: Combine Chicken and Sauce

Slowly pour the heavy cream into the sauce, whisking continuously to ensure a smooth, creamy consistency. Add the dried fenugreek leaves (or kasoori methi) for an extra layer of flavor. Stir well to incorporate everything.

Add the browned chicken pieces back into the skillet, along with any juices that may have accumulated on the plate. Let the chicken cook in the sauce for 8-10 minutes over low heat, or until the chicken is fully cooked through, and the sauce has thickened to your desired consistency.

Step 5: Serve and Garnish

Once cooked, remove the pan from heat. If the sauce feels too thick, you can stir in an additional tablespoon of ghee or butter for extra richness. Garnish with fresh chopped cilantro and serve hot with naan or basmati rice.

Tips for the Best Butter Chicken

• Use chicken thighs for a juicier, more tender result compared to chicken breasts.
• Marinate the chicken for at least 30 minutes, but overnight works best for deep, robust flavor.
• Don’t rush the sauce—let it simmer on low heat so the spices meld and intensify.
• Heavy cream or coconut milk? If you prefer a dairy-free option, full-fat coconut milk works beautifully without compromising the richness.

Recipe Variations

• Spice level: Adjust the red chili powder and cayenne pepper to match your heat preference.
• Protein swaps: This recipe works with other proteins such as shrimp or even tofu for a vegetarian twist.
• Vegan option: Substitute the chicken with tofu or chickpeas and use coconut cream instead of heavy cream.

Common Mistakes to Avoid

• Overcrowding the pan: This prevents the chicken from browning properly. Cook in batches if needed.
• Overcooking the chicken: Since the chicken will finish cooking in the sauce, don’t overcook it while browning.
• Not balancing the spices: Be mindful of the cayenne and chili powder, especially if serving guests who might not tolerate a lot of heat.

Serving Suggestions and Pairings

This butter chicken pairs beautifully with warm naan or fluffy basmati rice. You can also serve it alongside a simple cucumber salad to balance the richness of the dish.

For a lighter meal, try serving the butter chicken with a side of roasted vegetables, or a fresh spinach salad dressed in a light vinaigrette.

How to Store and Reheat Leftovers

Got leftovers? No problem! Store the butter chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water or cream if needed to loosen the sauce.

If you prefer freezing it, butter chicken can be stored in the freezer for up to 2 months. Just be sure to thaw it in the refrigerator overnight before reheating.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but keep in mind that chicken breasts can be drier compared to thighs. Be sure not to overcook them.

Can I make this recipe dairy-free?

Absolutely! Swap the heavy cream with full-fat coconut milk and use oil instead of ghee or butter.

How do I adjust the spice level?

For less heat, reduce the amount of red chili powder and cayenne pepper. For a spicier dish, feel free to add more or even incorporate fresh chilies.

conclusion

We hope you enjoy making this 30-minute stovetop Indian butter chicken recipe as much as we loved sharing it with you! If you tried the recipe, let us know in the comments. Don’t forget to share it with friends and subscribe to our blog for more delicious and quick recipes.

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