Go Back
30 Minute Stovetop Indian Butter Chicken

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 1 hour
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.