Name: 30-Minute Stovetop Indian Butter Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
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

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

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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