30-Minute Stovetop Indian Butter Chicken Recipe

This 30-Minute Stovetop Indian Butter Chicken is a delicious and easy way to enjoy a classic Indian dish without spending hours in the kitchen! Tender chicken thighs are marinated in a flavorful blend of spices and yogurt, then cooked in a creamy tomato-based sauce with aromatic spices and a hint of fenugreek. It’s a quick and satisfying meal that’s perfect for busy weeknights or any time you crave the taste of India.

Why You’ll Love This Recipe

• Flavorful: The combination of aromatic spices, creamy sauce, and tender chicken creates a delicious and authentic Indian flavor.
• Quick and easy: This recipe is ready in just 30 minutes, making it perfect for busy weeknights.
• Healthy: Chicken thighs are a lean protein source, and this recipe uses healthy fats like ghee or butter.
• Versatile: Serve it with naan bread, basmati rice, or your favorite Indian-inspired sides.

this Recipe

Ingredients for 30-Minute Stovetop Indian Butter Chicken

This recipe uses fresh, flavorful ingredients to create an authentic Indian dish. Here’s what you’ll need:

For the Chicken Marinade:

• Boneless, Skinless Chicken Thighs: Trimmed of excess fat and cut into bite-sized pieces for quick cooking.
• Plain Greek Yogurt: Tenderizes the chicken and adds a tangy flavor.
• Garlic and Ginger: Aromatic essentials that add depth and complexity to the marinade.
• Garam Masala, Turmeric, Cumin, Red Chili Powder, Sea Salt: A blend of spices that create a warm and inviting flavor.

For the Sauce:

• Oil: Use vegetable, canola, or avocado oil for cooking the chicken.
• Ghee (or Butter): Adds richness and flavor to the sauce.
• Garlic: Adds a pungent flavor to the sauce.
• Cumin, Garam Masala, Ground Coriander: Spices that add depth and warmth to the sauce.
• Tomato Sauce: Creates a flavorful base for the sauce.
• Red Chili Powder and Cayenne Pepper: Add a spicy kick.
• Sea Salt: Enhances the overall taste.
• Heavy Cream (or Full-Fat Coconut Milk): Creates a creamy and rich sauce.
• Dried Fenugreek (or Kasoori Methi): Adds a unique and slightly bitter flavor.
• Fresh Cilantro (optional): Adds a fresh, herbaceous garnish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make 30-Minute Stovetop Indian Butter Chicken

Step 1: Marinate the Chicken

In a large bowl, combine the yogurt, minced garlic, minced ginger, garam masala, turmeric, cumin, chili powder, and salt. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours.

Step 2: Brown the Chicken

Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken pieces (discarding any extra marinade) and cook until browned on all sides. Do not overcrowd the pan; you may need to cook the chicken in batches. Once browned, remove the chicken from the skillet, cover, and set aside.

Step 3: Make the Sauce

Heat the ghee (or butter) in the same skillet. Add the minced garlic and sauté for about a minute, or until fragrant. Add the coriander, cumin, garam masala, chili powder, and cayenne pepper. Stir for about 30 seconds. Add the tomato sauce and salt. Use a spatula to scrape the bottom of the pan and ensure the spices are well combined with the tomato sauce. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally.

Step 4: Finish the Sauce

Reduce the heat to low. Slowly pour in the heavy cream (or coconut milk), whisking constantly to create a smooth sauce. Add the dried fenugreek (or kasoori methi) and stir.

Step 5: Simmer and Serve

Return the cooked chicken to the skillet and cook for 8-10 minutes, or until the chicken is cooked through and the sauce is thickened and bubbly. If the sauce is too thick, add a tablespoon of ghee or butter. Remove from the heat and garnish with chopped cilantro. Serve hot with naan bread and basmati rice.

Tips for Making the Recipe

• Chicken: Cut the chicken into bite-sized pieces for quicker cooking.
• Spices: Measure out the spices for the sauce before you begin cooking to streamline the process.
• Marinating: If you have time, marinate the chicken for a longer period to enhance the flavors.
• Coconut milk: If using coconut milk, use the full-fat kind and use mostly the solid cream part at the top of the can.
• Spice level: Taste the sauce while it’s cooking and adjust the spices to your liking.

How to Serve 30-Minute Stovetop Indian Butter Chicken

• With naan and rice: Serve the chicken with warm naan bread and fluffy basmati rice.
• Other sides: You can also serve it with other Indian-inspired sides, such as roti, paratha, or vegetable curries.

Make Ahead and Storage

Storing Leftovers

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop or in the microwave until heated through.

FAQs

Can I use chicken breasts instead of chicken thighs?
Yes, you can use chicken breasts, but they may not be as juicy as chicken thighs.

Can I make this recipe in a slow cooker?
Yes, you can! Simply brown the chicken on the stovetop, then transfer it to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the chicken is cooked through and the sauce has thickened.

My sauce is too thin, what should I do?
If your sauce is too thin, you can thicken it by simmering it for a few more minutes or by adding a small amount of cornstarch mixed with water.

Can I make this recipe spicier?
Yes, you can add more red chili powder or cayenne pepper to the sauce.

There you have it! A simple and delicious recipe for 30-Minute Stovetop Indian Butter Chicken. I hope you enjoy it!

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