30 Minute Stovetop Indian Butter Chicken

If you’re craving the rich and creamy flavors of Indian cuisine but short on time, this 30 Minute Stovetop Indian Butter Chicken recipe is perfect for you. Combining tender, marinated chicken with a luscious tomato-based sauce, this dish brings the authentic taste of India to your table in just half an hour. It’s an ideal recipe for busy weeknights, family dinners, or impressing guests with minimal effort.

Why This Recipe Works

Quick and Easy Preparation

This recipe is designed for speed without compromising on flavor. With a marination time as short as 30 minutes and a stovetop cooking method, you can have a delicious meal ready swiftly.

Authentic Indian Flavors

The use of traditional spices like garam masala, turmeric, and cumin ensures that every bite is packed with the rich, complex flavors typical of Indian cuisine.

Versatile Ingredients

Using readily available ingredients like boneless skinless chicken thighs, tomato sauce, and heavy cream makes this recipe accessible. You can also find variations that suit dietary preferences, such as using coconut milk for a dairy-free option.

Ingredients Overview

Chicken Marinade

• 2-3 lbs boneless skinless chicken thighs: fat trimmed and cut into bite-sized pieces
• 1/4 cup plain Greek yogurt
• 4 cloves garlic: minced
• 1 Tbsp ginger: minced
• 1 1/2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp red chili powder
• 1 tsp sea salt

Sauce Ingredients

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

this RECIPE

Step-by-Step Preparation

Marinating the Chicken

In a large bowl, combine the marinade ingredients: Greek yogurt, minced garlic, ginger, garam masala, turmeric, cumin, red chili powder, and sea salt. Mix well until all ingredients are fully integrated. Add the chicken pieces and toss to coat them evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.

Browning the Chicken

Heat 2 tablespoons of oil in a large skillet over medium-high heat. When the oil is sizzling hot, add the marinated chicken pieces, ensuring you discard any extra marinade. Cook the chicken until browned on all sides, making sure not to overcrowd the pan. This might require cooking in two batches. Once browned, remove the chicken from the skillet, cover, and set aside. The chicken will finish cooking in the sauce later.

Making the Sauce

In the same skillet, heat the ghee or butter. Add the minced garlic and ginger, sautéing for about a minute until fragrant. Stir in the cumin, garam masala, ground coriander, red chili powder, and cayenne pepper, allowing the spices to bloom for about 30 seconds. Pour in the tomato sauce and sea salt, using a silicone spatula or wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat and simmer for about 5 minutes, stirring occasionally. Lower the heat to low and slowly whisk in the heavy cream (or coconut milk) until fully combined. Stir in the dried fenugreek (or crushed kasoori methi).

Add the browned chicken back into the pan along with any accumulated juices. Cook for an additional 8-10 minutes until the chicken is cooked through and the sauce has thickened. If the sauce becomes too thick, add an extra tablespoon of ghee or butter and stir to combine.

Remove from heat, garnish with chopped fresh cilantro if desired, and serve hot with naan and basmati rice.

Tips for the Perfect Butter Chicken

Marinating Tips

• For the best flavor, marinate the chicken for at least 24 hours.
• Ensure the marinade evenly coats each piece of chicken.

Cooking Tips

• Don’t overcrowd the pan when browning the chicken; it ensures even cooking and a good sear.
• Adjust the spice levels according to your heat tolerance by modifying the amount of red chili powder and cayenne pepper.

Sauce Tips

• Use a good quality tomato sauce for a richer flavor.
• For a creamier sauce, opt for heavy cream, but coconut milk is a great dairy-free alternative.

Common Mistakes to Avoid

Overcrowding the Pan

Overcrowding the pan when browning the chicken can lead to steaming rather than searing, resulting in less flavorful chicken.

Incorrect Spicing

Measure your spices carefully. Over or under-spicing can drastically alter the flavor profile of the dish.

Overcooking the Chicken

Cook the chicken just until it’s done to keep it tender. Overcooking can make it dry and tough.

Serving and Presentation Ideas

Serving with Naan and Rice

Butter Chicken pairs perfectly with warm naan bread and fluffy basmati rice, allowing you to soak up every bit of the delicious sauce.

Garnishing with Cilantro

Adding a sprinkle of fresh cilantro on top not only enhances the flavor but also adds a pop of color, making the dish visually appealing.

Variations and Substitutions

Using Coconut Milk

For a dairy-free version, substitute the heavy cream with full-fat coconut milk. This also adds a subtle coconut flavor to the dish.

Vegetarian Option

Replace the chicken with paneer or tofu for a vegetarian alternative that’s equally satisfying.

Spice Adjustments

Feel free to adjust the spice levels to your preference. For a milder dish, reduce the amount of cayenne pepper and chili powder.

Kitchen Equipment Needed

Essential Tools

• Large mixing bowl
• Large skillet
• Silicone spatula or wooden spoon
• Whisk
• Knife and cutting board

Optional Tools for Efficiency

• Garlic press
• Microplane grater for ginger
• Food processor for a smoother sauce

Storing Leftovers

Refrigeration Tips

Store any leftover Butter Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing Tips

Butter Chicken can be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Food Pairings

Side Dishes

• Cucumber raita for a cooling contrast
• A simple green salad with a light vinaigrette
• Steamed vegetables like broccoli or green beans

Beverage Suggestions

• Mango lassi for a refreshing drink that complements the spices
• Chai tea for a warm and spiced beverage pairing

FAQ Section

Can I use chicken breast instead of thighs? Yes, you can use boneless, skinless chicken breasts, but thighs are preferred for their juiciness and flavor.

How do I make it less spicy? Reduce the amount of red chili powder and cayenne pepper. You can also serve with a cooling side like cucumber raita.

Can I make this ahead of time? Yes, Butter Chicken tastes even better the next day. Prepare the dish and refrigerate. Reheat gently before serving.

Conclusion

This 30 Minute Stovetop Indian Butter Chicken recipe is a quick and delicious way to enjoy the authentic flavors of Indian cuisine at home. Perfect for busy weeknights, this dish will become a family favorite with its rich, creamy sauce and tender chicken.

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