If you’re craving the rich, creamy flavors of Indian cuisine but short on time, this 30-Minute Stovetop Indian Butter Chicken is the perfect solution. This easy recipe brings the vibrant spices of traditional Indian butter chicken to your table in just half an hour, making it ideal for busy weeknights. With tender chicken simmered in a luscious tomato-based sauce, it’s a meal that’s both comforting and satisfying.
Ingredients:
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons unsalted butter
1 small onion, finely chopped
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
1 tablespoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 cup tomato sauce
1/2 cup heavy cream or coconut milk
1/4 cup plain yogurt
1 tablespoon lemon juice
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan, for serving
Directions:
Cook the Chicken: In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken pieces and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté the Aromatics: In the same skillet, melt the remaining tablespoon of butter. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the Spices: Stir in the garam masala, cumin, coriander, turmeric, paprika, and cayenne pepper. Cook for 1 minute to toast the spices and enhance their flavors.
Make the Sauce: Pour in the tomato sauce and stir to combine with the spices. Simmer for 5 minutes, allowing the sauce to thicken slightly. Stir in the heavy cream or coconut milk, yogurt, and lemon juice. Season with salt and pepper to taste.
Combine and Serve: Return the cooked chicken to the skillet and simmer for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce. Garnish with fresh cilantro and serve hot with basmati rice or naan.
Serving Tips:
Garnish Generously: Enhance the presentation and flavor by garnishing your butter chicken with freshly chopped cilantro. You can also add a sprinkle of additional garam masala or a squeeze of lemon juice for extra brightness.
Pair with Traditional Sides: Serve your Indian Butter Chicken with basmati rice, naan bread, or roti. These sides are perfect for soaking up the rich, creamy sauce.
Add a Side Salad: Complement the meal with a refreshing cucumber and tomato salad or a simple raita (yogurt sauce) to balance the richness of the butter chicken.
Serve Hot: For the best experience, serve the butter chicken hot. The flavors are at their peak when the dish is freshly made.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator. Indian Butter Chicken will keep well for up to 3-4 days. Make sure it’s cooled to room temperature before transferring it to the fridge.
Freezing: You can freeze the butter chicken for up to 3 months. Place it in a freezer-safe container or heavy-duty freezer bag. To reheat, thaw it overnight in the refrigerator and warm it up on the stovetop over low heat, stirring occasionally.
Reheating: When reheating, add a splash of water or extra cream to the sauce if it’s thickened. This will help restore its creamy texture. Reheat gently over low heat to avoid drying out the chicken.
Avoid Freezing Yogurt-Based Sauces: If your recipe includes yogurt, consider freezing just the chicken and sauce (without yogurt), then stir in the yogurt when reheating to maintain the best texture and flavor.
Related Recipes:
- Double Crunch Honey Garlic Chicken Breasts
- Garlic Butter Chicken
- 30-Minute Ricotta Gnocchi with Herbs and Tomatoes
FAQs:
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but boneless, skinless chicken is recommended for a quicker cooking time and easier preparation. If using bone-in chicken, adjust the cooking time accordingly and ensure the chicken is fully cooked by checking the internal temperature with a meat thermometer (165°F or 74°C).
Can I make this recipe dairy-free?
Absolutely! To make this dish dairy-free, substitute the heavy cream with coconut milk and use a dairy-free yogurt alternative. Ensure that your butter is replaced with a plant-based option, such as margarine or oil.
How can I adjust the spice level?
To adjust the spice level of your butter chicken, you can modify the amount of cayenne pepper or skip it entirely if you prefer a milder dish. For a spicier kick, increase the amount of cayenne pepper or add a pinch of red chili powder. Always taste as you go to achieve the desired level of heat.
Can I prepare this dish ahead of time?
Yes, you can prepare the butter chicken ahead of time. Cook it as directed, then let it cool to room temperature before storing it in an airtight container in the refrigerator. It will keep well for 3-4 days. Reheat gently on the stovetop, adding a little water or cream if the sauce has thickened. For longer storage, you can freeze the dish for up to 3 months.
Conclusion:
This 30-Minute Stovetop Indian Butter Chicken is sure to become a favorite in your weeknight dinner rotation. The creamy sauce, spiced to perfection, combined with tender chicken, makes for a satisfying and delicious meal that’s easy to prepare and even easier to enjoy.
📖 Recipe:
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30-Minute Stovetop Indian Butter Chicken
- Total Time: 30 minutes
- Yield: 4 servings
Description
This 30-Minute Stovetop Indian Butter Chicken is a quick and easy take on the classic Indian dish, featuring tender chicken simmered in a rich, creamy tomato sauce with a blend of aromatic spices. Perfect for busy weeknights, this flavorful recipe brings the vibrant taste of Indian cuisine to your table in just 30 minutes. Ideal for those craving a delicious homemade meal without the long cooking time.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons unsalted butter
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1 cup tomato sauce
1/2 cup heavy cream or coconut milk
1/4 cup plain yogurt
1 tablespoon lemon juice
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan, for serving
Instructions
- Cook the Chicken: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken pieces and cook until browned and fully cooked, about 5-7 minutes. Remove chicken and set aside.
- Sauté the Aromatics: In the same skillet, melt the remaining tablespoon of butter. Add onion and sauté until softened, about 3-4 minutes. Stir in garlic and ginger, cooking for 1-2 minutes.
- Add the Spices: Stir in garam masala, cumin, coriander, turmeric, paprika, and cayenne pepper. Cook for 1 minute to toast the spices.
- Make the Sauce: Add tomato sauce and stir to combine. Simmer for 5 minutes. Stir in heavy cream or coconut milk, yogurt, and lemon juice. Season with salt and pepper.
- Combine and Serve: Return chicken to the skillet and simmer for an additional 5 minutes. Garnish with cilantro and serve with rice or naan.
Notes
For a dairy-free version, substitute heavy cream with coconut milk and use dairy-free yogurt.
Adjust the spice level by modifying or omitting the cayenne pepper according to your taste preference.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal per serving
