30 Minute Stovetop Indian Butter Chicken

30 Minute Stovetop Indian Butter Chicken: A Quick & Flavorful Delight

If you’re craving the rich, creamy, and aromatic taste of authentic Indian butter chicken but don’t have hours to spend in the kitchen, this 30-minute stovetop version is your perfect solution. Traditionally known as murgh makhani, butter chicken originated in the 1950s at Moti Mahal restaurant in Delhi, India. Created by Kundan Lal Gujral, it was a clever way to use leftover tandoori chicken by simmering it in a spiced tomato-butter sauce. Over the decades, it has become one of the most beloved Indian dishes worldwide—especially popular in the UK, North America, and across the Indian diaspora.

The classic recipe involves marinating chicken in yogurt and spices, grilling it in a tandoor (clay oven), and then slow-cooking it in a velvety tomato-based gravy enriched with butter, cream, and fragrant spices. While that process can take several hours, our streamlined stovetop method captures all the deep, luxurious flavors in just half an hour. This makes it ideal for busy weeknights, last-minute dinner parties, or when you simply want comfort food without the wait.

The History of Butter Chicken

Butter chicken’s origin story is as rich as its flavor. In post-partition India, restaurateurs in Delhi were experimenting with ways to repurpose leftover meats. At Moti Mahal, chefs discovered that tandoori chicken, while delicious fresh, could become dry if reheated. To solve this, they developed a smooth, mildly spiced tomato sauce with butter, cream, and a blend of warming spices like garam masala, cumin, and fenugreek. The grilled chicken was gently simmered in this luscious sauce, resulting in a dish that was tender, aromatic, and incredibly satisfying.

Over time, butter chicken evolved from a restaurant innovation into a staple of Indian cuisine. It gained international fame as Indian restaurants began popping up around the globe. Today, it’s often considered a gateway dish for those new to Indian food due to its mild heat and creamy texture. Despite its global popularity, variations exist—from Punjabi-style with smoky notes to restaurant versions that include cashew paste or almond cream for extra richness.

Ingredients Breakdown

One of the keys to a great butter chicken lies in using high-quality ingredients that build layers of flavor. Here’s what goes into this quick stovetop version and why each component matters:

Chicken Breast or Thighs: Boneless, skinless chicken breasts are used here for convenience and quick cooking. However, thighs add more moisture and tenderness, especially important in fast-cooked dishes.
Greek Yogurt: Adds tanginess and helps tenderize the chicken. It also contributes to the creamy texture of the final dish.
Lemon Juice: Enhances flavor and aids in marination by slightly breaking down proteins.
Ginger-Garlic Paste: A foundational flavor in Indian cooking. Freshly made paste delivers superior aroma and depth compared to powdered forms.
Spices – Turmeric, Cumin, Coriander, Garam Masala: These ground spices form the backbone of the dish’s flavor profile. Turmeric adds earthy warmth and color; cumin brings smokiness; coriander offers citrusy notes; and garam masala provides a complex, sweet-spicy finish.
Butter: Essential for authenticity. Unsalted butter gives richness and a silky mouthfeel. Clarified butter (ghee) can be substituted for a nuttier taste.
Onion: Finely chopped yellow onion builds sweetness and body in the sauce.
Tomato Puree or Crushed Tomatoes: Forms the base of the gravy. Tomato puree creates a smoother consistency, while crushed tomatoes add texture. Avoid seasoned varieties to maintain control over salt and spice levels.
Kashmiri Red Chili Powder: Imparts vibrant red color and mild heat. If unavailable, paprika works as a substitute for color, with a pinch of cayenne for heat.
Fresh Cream (Heavy Cream): Gives the sauce its signature silkiness. Coconut milk can be used for a dairy-free alternative, though it alters the traditional flavor slightly.
Fresh Cilantro: Used for garnish, adding a bright, herbal note that balances the richness.
Salt and Sugar: Salt enhances overall flavor, while a small amount of sugar counteracts the acidity of tomatoes.

Step-by-Step Recipe

This simplified yet flavorful method ensures you get restaurant-quality butter chicken on the table in under 30 minutes. Follow these steps carefully for best results:

Prepare the Chicken Marinade: In a medium bowl, combine 1 lb (450g) boneless chicken (cut into 1-inch cubes), 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon ginger-garlic paste, ½ teaspoon ground turmeric, ½ teaspoon ground cumin, ½ teaspoon ground coriander, and ½ teaspoon salt. Mix well to coat every piece. Let it sit for at least 10 minutes while you prep other ingredients—even a short marination improves flavor and tenderness.
Cook the Chicken: Heat 1 tablespoon butter in a large skillet or sauté pan over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed to avoid overcrowding). Sear for about 2–3 minutes per side until golden brown and nearly cooked through. Remove and set aside. Don’t worry if it’s not fully done—it will finish cooking in the sauce.
Sauté the Aromatics: In the same pan, melt another tablespoon of butter. Add 1 finely chopped yellow onion and cook over medium heat for 4–5 minutes, stirring occasionally, until soft and translucent. Stir in 1 tablespoon ginger-garlic paste and cook for 30 seconds until fragrant.
Build the Sauce: Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon Kashmiri red chili powder (or paprika), and ½ teaspoon garam masala. Stir constantly for 20–30 seconds to toast the spices—this step unlocks their essential oils and deepens flavor.
Add Tomatoes: Pour in 1 cup (240ml) tomato puree or crushed tomatoes. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 6–8 minutes, allowing the sauce to thicken and the raw tomato taste to mellow. Stir occasionally to prevent sticking.
Finish the Gravy: Reduce heat to low. Stir in ¼ cup heavy cream (or coconut milk) and 1 tablespoon butter. Return the seared chicken to the pan, along with any accumulated juices. Simmer gently for 5–7 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is rich and cohesive.
Final Touches: Taste and adjust seasoning—add salt, a pinch of sugar to balance acidity, or more garam masala for warmth. Sprinkle in 1 teaspoon dried fenugreek leaves (kasuri methi) if available; crumble them between your palms before adding for maximum aroma. Garnish generously with chopped fresh cilantro.
Serve Immediately: Spoon the butter chicken into warm serving bowls. Serve hot alongside basmati rice, naan bread, or roti for a complete meal.

Tips for Success

Uniform Chicken Pieces: Cut the chicken into even sizes to ensure consistent cooking. Uneven chunks may result in some being overcooked while others remain underdone.
Don’t Skip the Sear: Browning the chicken adds depth of flavor through the Maillard reaction. It also helps lock in juices.
Toasting Spices is Crucial: Never add dry spices directly to liquid. Toasting them briefly in fat releases their volatile oils and prevents a raw, powdery taste.
Use Full-Fat Dairy: Low-fat yogurt or cream can curdle when heated or result in a thin, watery sauce. Stick to full-fat versions for optimal texture and richness.
Simmer, Don’t Boil: Once cream is added, keep the heat low. High temperatures can cause dairy to separate. Gentle simmering preserves the emulsion.
Fresh Ginger-Garlic Paste: Make your own by blending equal parts peeled ginger and garlic into a smooth paste. Store extras in ice cube trays and freeze for future use.
Balance Acidity: If the tomato sauce tastes too sharp, a pinch of sugar or a teaspoon of honey can neutralize the tartness beautifully.
Rest Before Serving: Let the dish sit off heat for 5 minutes before serving. This allows flavors to meld and the sauce to thicken slightly.

Variations and Customizations

This versatile recipe welcomes creativity. Try these twists to suit different diets or preferences:

Dairy-Free Butter Chicken: Replace butter with coconut oil or vegan butter, yogurt with plant-based yogurt (like coconut or almond), and cream with full-fat canned coconut milk. The result is still creamy with a subtle tropical undertone.
Vegetarian/Vegan Option: Substitute chicken with paneer (Indian cottage cheese), tofu, mushrooms, or chickpeas. Pan-fry paneer or tofu first for better texture.
Extra Spicy Version: Increase chili powder or add ½ teaspoon cayenne pepper. You can also include finely chopped green chilies during the sauté stage.
Nutty Richness: Blend 2 tablespoons cashew butter or almond butter into the sauce for added depth and creaminess—a common restaurant trick.
Smoky Flavor (Without a Tandoor):

Add ¼ teaspoon smoked paprika or char an onion or tomato directly over a flame and blend it into the sauce for a genuine smoky essence.

Low-Carb/Keto Adaptation: Serve with cauliflower rice instead of basmati. Ensure no sugar is added and verify that tomato products are unsweetened.
Meal Prep Friendly: This dish tastes even better the next day as flavors deepen. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Health Considerations and Nutritional Value

While butter chicken is undeniably indulgent, it can be adapted to fit various dietary goals. Here’s a nutritional breakdown per serving (approximately 1.5 cups, without rice or bread), based on traditional preparation:

Calories: ~450 kcal
Protein: ~30g (excellent source from chicken)
Fat: ~30g (mostly from butter and cream; includes saturated fat)
Carbohydrates: ~15g (primarily from onions and tomatoes)
Fiber: ~3g
Sodium: ~600–800mg (varies with added salt)
Vitamins & Minerals: Good source of vitamin A (from tomatoes and cream), vitamin C (tomatoes, onions), calcium (dairy), and iron (spices and chicken).

Health Tips:

Reduce saturated fat by using less butter and substituting part of the cream with evaporated skim milk or low-fat Greek yogurt.
Increase fiber and nutrients by serving with steamed vegetables or a side salad.
Limit sodium by using low-sodium tomato products and minimizing added salt.
For heart-healthy fats, consider replacing half the butter with olive oil.
Portion control is key—enjoy moderate servings paired with whole grains or vegetables for balanced nutrition.

Ingredients

1 lb (450g) boneless, skinless chicken breast or thighs, cut into 1-inch cubes
2 tbsp plain Greek yogurt (full-fat preferred)
1 tbsp lemon juice
1 tsp ginger-garlic paste (or ½ tsp each grated ginger and minced garlic)
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
½ tsp salt (plus more to taste)
2 tbsp unsalted butter (divided)
1 medium yellow onion, finely chopped
1 tbsp ginger-garlic paste
1 tsp ground cumin
1 tsp ground coriander
½ tsp Kashmiri red chili powder (or paprika)
½ tsp garam masala
1 cup (240ml) tomato puree or crushed tomatoes (unsalted, unseasoned)
¼ cup heavy cream (or coconut milk for dairy-free)
1 tsp dried fenugreek leaves (kasuri methi), optional
1 tbsp chopped fresh cilantro, for garnish
Pinch of sugar (optional, to balance acidity)

Directions

In a bowl, mix chicken with yogurt, lemon juice, 1 tsp ginger-garlic paste, turmeric, ½ tsp cumin, ½ tsp coriander, and ½ tsp salt. Marinate for 10–15 minutes.
Heat 1 tbsp butter in a large skillet over medium-high heat. Add marinated chicken in a single layer and sear 2–3 minutes per side until golden. Remove and set aside.
In the same pan, melt remaining 1 tbsp butter. Add chopped onion and sauté 4–5 minutes until soft.
Stir in 1 tbsp ginger-garlic paste; cook 30 seconds until fragrant.
Add cumin, coriander, chili powder, and garam masala. Toast spices 20–30 seconds, stirring constantly.
Pour in tomato puree. Simmer 6–8 minutes, stirring occasionally, until thickened.
Reduce heat to low. Stir in cream and 1 tbsp butter. Return chicken to pan.
Simmer gently 5–7 minutes until chicken is cooked through and sauce is creamy.
Taste and adjust seasoning. Add salt, a pinch of sugar, or more garam masala if desired. Crumble in fenugreek leaves.
Garnish with fresh cilantro. Serve hot with rice or naan.

FAQ

Can I make butter chicken without cream?
Yes. Use coconut milk, cashew cream (blend soaked cashews with water), or even silken tofu blended smooth for a creamy, dairy-free alternative.

Can I use frozen chicken?
It’s best to use thawed chicken for even cooking and proper marination. Cooking frozen chicken may result in uneven texture and diluted flavors.

Why is my sauce too thin?
Simmer longer to reduce, or add a tablespoon of cashew or almond butter to thicken naturally. Avoid cornstarch unless necessary, as it alters texture.

Can I make this in a slow cooker?
Absolutely! Brown chicken and sauté aromatics first, then transfer to a slow cooker with remaining ingredients. Cook on low for 4–6 hours.

Is butter chicken spicy?
Traditional butter chicken is mildly spiced. The heat level is adjustable—start low and increase chili content to taste.

What can I serve with butter chicken?
Classic pairings include basmati rice, jeera rice, garlic naan, roti, or paratha. A side of cucumber raita or kachumber salad adds freshness.

Can I double the recipe?
Yes, this recipe scales well. Just use a larger pot or wide pan to accommodate increased volume and ensure even cooking.

How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water or cream to restore texture.

Summary

This 30-minute stovetop Indian butter chicken delivers bold, creamy, and aromatic flavors without the lengthy prep of traditional methods. Perfect for busy cooks who crave authentic taste with modern convenience.