30-Minute Stovetop Indian Butter Chicken
If you’re looking for a quick and tasty dinner, this 30-Minute Stovetop Indian Butter Chicken is the answer! It’s rich, creamy, and packed with flavor. Perfect for busy weekdays or a cozy weekend, this dish will surely impress your family and friends. Let’s dive into why you should make this delightful meal and how to whip it up in no time!
Ingredients
- 2 –3 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 2 tablespoons oil vegetable or avocado oil
- 2 tablespoons ghee or butter
- 5 cloves garlic minced
- 1 tablespoon minced ginger
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper optional
- 14 oz about 400g tomato sauce
- 1 teaspoon sea salt adjust to taste
- 1 cup heavy cream or full-fat canned coconut milk for a dairy-free option
- 1/2 teaspoon dried fenugreek leaves optional
- Fresh cilantro chopped (optional)
- Cooked basmati rice or naan bread
Instructions
- In a large bowl, combine the yogurt, minced garlic, ginger, garam masala, turmeric, cumin, chili powder, and sea salt. Mix well.
- Add the chicken pieces, making sure they are well coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours for extra flavor.
- Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken pieces in batches and sear until browned on all sides. Remove the chicken and set aside.
- In the same skillet, lower the heat to medium and add 2 tablespoons of ghee. Sauté minced garlic and ginger until they smell great, about 1 minute.
- Add the ground coriander, cumin, chili powder, and cayenne pepper (if using). Stir for about 30 seconds to toast the spices.
- Pour in the tomato sauce and sprinkle in a teaspoon of sea salt. Stir well and scrape up the tasty bits from the bottom of the pan. Let it simmer on low for about 5 minutes.
- Slowly stir in the heavy cream (or coconut milk) until completely blended. If you’re using fenugreek leaves, add those now and mix well.
- Return the cooked chicken along with any juices to the skillet. Let it simmer on low heat for 8–10 minutes until the chicken is cooked through and the sauce thickens to your liking.
- Optionally, garnish with freshly chopped cilantro. Serve hot over cooked basmati rice or next to warm naan bread.
Notes
How to Serve 30-Minute Stovetop Indian Butter Chicken
Serve this delicious butter chicken over fluffy basmati rice or alongside warm naan bread. The creamy sauce pairs perfectly with the rice, soaking up all that flavor. You may even want to have some extra naan on hand for dipping!
How to Store 30-Minute Stovetop Indian Butter Chicken
To store leftovers, let the chicken cool down and then place it in an airtight container. It can be stored in the fridge for up to 3 days. You can also freeze it for up to 2 months. Just thaw it overnight in the fridge before reheating!
Tips to Make 30-Minute Stovetop Indian Butter Chicken
- Marinate the chicken overnight for deeper flavor. It makes a big difference!
- Adjust the amount of cayenne pepper according to your spice preference.
- You can skip it for a milder dish. If you want a dairy-free option, use coconut milk instead of heavy cream.