Introduction:

Indian Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish that has gained immense popularity worldwide. This flavorful dish combines tender chicken in a velvety, spiced tomato-based sauce with the richness of butter and cream, making it an irresistible comfort food. Traditionally, it is slow-cooked for hours to develop deep flavors, but this 30-minute stovetop version brings the same delicious taste in a fraction of the time, making it perfect for busy weeknights or a quick indulgent meal.

The History of Butter Chicken:

Butter Chicken originated in Delhi, India, in the 1950s at the famous Moti Mahal restaurant. The story goes that the chefs, led by Kundan Lal Gujral, repurposed leftover tandoori chicken by simmering it in a luscious tomato and butter sauce, creating a dish that would become one of India’s most beloved culinary exports. The dish was a happy accident, born out of a necessity to avoid food waste while enhancing the flavors of tandoori chicken. Over the decades, Butter Chicken has been embraced worldwide, with each region adding its own unique spin on the recipe.

Ingredients Breakdown:
For the Chicken Marinade:

1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp salt
For the Butter Chicken Sauce:
3 tbsp unsalted butter
1 tbsp oil
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, minced
1 tsp garam masala
1 tsp cumin
1/2 tsp chili powder
1/2 tsp turmeric
1/2 tsp paprika
1 can (14 oz) crushed tomatoes
1/2 cup heavy cream
1 tsp sugar (optional, to balance acidity)
Salt, to taste
2 tbsp chopped fresh cilantro (for garnish)
Cooked basmati rice or naan for serving

Step-by-Step Recipe:

Marinate the Chicken: In a bowl, mix the yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, chili powder, and salt. Add the chicken pieces and coat them evenly. Let the chicken marinate for at least 15 minutes while preparing the sauce.
Cook the Chicken: Heat a large skillet over medium-high heat with 1 tbsp oil. Add the marinated chicken and cook for about 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
Prepare the Sauce: In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and golden brown, about 3-4 minutes. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the Spices: Stir in the garam masala, cumin, chili powder, turmeric, and paprika, cooking for about 30 seconds to bloom the spices.
Simmer the Sauce: Pour in the crushed tomatoes and sugar, then stir well. Simmer for about 5-7 minutes until the sauce thickens and deepens in color.
Finish the Dish: Lower the heat and stir in the heavy cream. Add the cooked chicken back into the skillet, coating it well with the sauce. Simmer for another 5 minutes, allowing the flavors to meld. Adjust seasoning with salt as needed.
Serve and Garnish: Garnish with chopped fresh cilantro and serve hot with basmati rice or naan.

Tips for the Perfect Butter Chicken:

Use chicken thighs for a juicier and more flavorful result, but chicken breasts work well too.
Marinate the chicken as long as possible for maximum tenderness and flavor, even overnight if time allows.
Toasting the spices in butter enhances their depth and aroma.
For an extra smooth sauce, blend the tomato base before adding the cream.
Adjust spice levels by increasing or decreasing chili powder according to preference.
To make it dairy-free, replace butter with coconut oil and heavy cream with coconut milk.

Variations and Customizations:

Spicy Version: Increase the chili powder or add a chopped green chili.
Healthier Option: Use Greek yogurt instead of heavy cream.
Vegan Adaptation: Substitute chicken with tofu, chickpeas, or paneer and use coconut cream instead of dairy.
Smoky Flavor: Add a dash of smoked paprika or use a small piece of charcoal to infuse a smoky aroma.
Nutty Twist: Blend in a handful of cashews while pureeing the tomato sauce for added richness.

Health Considerations and Nutritional Value:
Butter Chicken is a rich and indulgent dish, but it can be modified to fit various dietary needs. Chicken provides a good source of lean protein, while tomatoes contribute vitamins A and C. The heavy cream and butter add saturated fats, which can be adjusted by using healthier substitutes like Greek yogurt or coconut milk. A typical serving contains around 400-500 calories, depending on portion sizes and ingredients used. To make it a balanced meal, pair it with whole-grain options and a side of vegetables.

FAQ:
Can I make Butter Chicken without marinating? Marinating enhances the flavor and tenderness, but in a time crunch, you can skip it and cook the chicken directly.
Can I make Butter Chicken ahead of time? Yes, it tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days.
Can I freeze Butter Chicken? Yes, freeze it without the cream and add the cream when reheating for the best texture.
What can I serve with Butter Chicken? Serve it with basmati rice, naan, or roti. A side of cucumber raita or a simple salad complements the dish well.
How do I make it less spicy? Reduce the chili powder and garam masala, and add more cream or yogurt to balance the heat.

30 Minute Stovetop Indian Butter Chicken

This quick and easy 30-minute stovetop Butter Chicken delivers all the authentic flavors of the classic dish in a fraction of the time. Creamy, spiced, and utterly delicious, it’s the perfect comfort meal for any day of the week.

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Prep Time 5

Cook Time 25

Total Time 1

Servings 6

Ingredients

Chicken Marinade

2-3 lbs boneless skinless chicken thighs (trimmed of fat and cut into bite-sized pieces)
¼ cup plain Greek yogurt
4 cloves garlic minced
1 tablespoon ginger minced
1 ½ teaspoons garam masala
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon red chili powder
1 teaspoon sea salt

Sauce

2 tablespoons oil vegetable, canola, or avocado
2 tablespoons ghee or butter
5 cloves garlic minced
1 ½ teaspoons cumin
1 ½ teaspoons garam masala
1 teaspoon ground coriander
14 oz tomato sauce
1 teaspoon red chili powder
½ teaspoon cayenne pepper
1 ½ teaspoons sea salt
1 cup heavy cream or full-fat coconut milk
½ teaspoon dried fenugreek or crushed kasoori methi
Fresh cilantro optional

Instructions

Marinate the Chicken

In a large bowl, mix together the marinade ingredients: yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Stir well to combine. Add the chicken pieces and toss until evenly coated.
Cover and refrigerate for at least 30 minutes or up to 24 hours.

Brown the Chicken

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces, discarding any excess marinade. Cook until browned on one side, then flip and brown the other side. Avoid overcrowding the pan—cook in batches if necessary. Once browned, remove the chicken from the pan, cover, and set aside. The chicken will finish cooking in the sauce later.

Make the Sauce

In the same pan, melt the ghee or butter. Add the minced garlic and ginger, sautéing for about a minute until fragrant.
Stir in the coriander, cumin, garam masala, chili powder, and cayenne pepper. Cook for about 30 seconds to release the spices’ flavors.
Pour in the tomato sauce and add the salt. Use a wooden spoon or silicone spatula to scrape up any browned bits from the bottom of the pan. Let the sauce simmer for about 5 minutes, stirring occasionally, to allow the flavors to meld.
Reduce the heat to low and slowly pour in the heavy cream while whisking to combine. Stir in the dried fenugreek.
Return the browned chicken along with any juices to the pan. Let it simmer for 8-10 minutes until the chicken is fully cooked and the sauce thickens and bubbles. If the sauce becomes too thick, stir in an additional tablespoon of ghee or butter.
Remove from heat, garnish with chopped cilantro, and serve with naan and basmati rice

Notes

Tips:

Cut the chicken into bite-sized pieces to ensure it cooks faster.
Prepare ahead by opening the tomato sauce can and measuring the sauce spices before you start cooking. Mix the coriander, cumin, garam masala, chili powder, and cayenne pepper in a small bowl for easy addition.
For deeper flavor, marinate the chicken for the entire day if time allows.
If using coconut milk, opt for full-fat and use mostly the thick, creamy portion from the top of the can.
Taste the sauce as it simmers and adjust the spices to suit your preference.

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