This 30-Minute Stovetop Indian Butter Chicken is a flavor-packed dish that brings the taste of authentic Indian cuisine to your kitchen, incredibly fast! Tender, marinated chicken pieces are simmered in a rich, creamy, and aromatic tomato-based sauce. I love how this recipe delivers restaurant-quality flavor in just about 30 minutes, making it perfect for a weeknight dinner. It’s a comforting, satisfying, and truly delicious meal that’s sure to impress.
Why You’ll Love This Indian Butter Chicken
- Authentic Flavors: The blend of spices like garam masala, turmeric, cumin, and fenugreek creates an authentic Indian flavor profile.
- Quick and Easy: This stovetop version is ready in about 30 minutes, much faster than traditional methods.
- Creamy and Delicious: The combination of tomato sauce, heavy cream (or coconut milk), and spices results in a rich and luscious sauce.
- Tender Chicken: Marinating the chicken thighs makes them incredibly tender and flavorful.
- Customizable: You can easily adjust the spice level to your liking.
Ingredients for 30-Minute Indian Butter Chicken
Here’s what you’ll need to make this delicious dish. The full list with measurements is in the recipe card below.
Chicken Marinade
- Boneless skinless chicken thighs, fat trimmed and cut into bite-sized pieces (Meat)
- Plain Greek yogurt (Dairy)
- Garlic, minced (Aromatic)
- Ginger, minced (Aromatic)
- Garam masala (Spice Blend)
- Turmeric (Spice)
- Cumin (Spice)
- Red chili powder (Spice)
- Sea salt (Seasoning)
Sauce
- Oil (vegetable, canola, or avocado) (Oil)
- Ghee (or butter) (Fat)
- Garlic, minced (Aromatic)
- Cumin (Spice)
- Garam masala (Spice Blend)
- Ground coriander (Spice)
- Tomato sauce (Canned Tomato Product)
- Red chili powder (Spice)
- Cayenne pepper (Spice)
- Sea salt (Seasoning)
- Heavy cream (or full-fat coconut milk) (Dairy/Dairy Alternative)
- Dried fenugreek (or crushed kasoori methi) (Herb)
Garnish
- Fresh Cilantro (optional)
For Serving
- Naan Bread
- Basmati Rice
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Indian Butter Chicken as is, but here are a few ideas for variations:
- Different Protein: Use chicken breast (be careful not to overcook), paneer (for vegetarian), or shrimp.
- Add Vegetables: Stir in some spinach, peas, or cauliflower florets during the last few minutes of cooking.
- Make it Spicier: Increase the amount of red chili powder or cayenne pepper, or add a chopped green chili.
- Coconut Milk: Use full-fat coconut milk instead of heavy cream for a dairy-free option with a distinct coconut flavor.
- Add Cashews: Blend soaked cashews into the sauce for extra creaminess.
How to Make 30-Minute Indian Butter Chicken
Let me show you how easy it is to make this 30-Minute Indian Butter Chicken:
Marinate Chicken
- In a large bowl, I combine the marinade ingredients: yogurt, minced garlic, minced ginger, garam masala, turmeric, cumin, chili powder, and salt. I mix well.
- I add the chicken pieces and toss to coat.
- I cover the bowl and refrigerate for at least 30 minutes or up to 24 hours. The longer it marinates, the more flavorful!
Brown Chicken
- I heat 2 tablespoons of oil in a large skillet over medium-high heat.
- When the oil is sizzling hot, I add the chicken pieces, discarding any extra marinade. I cook until brown and then flip. I make sure not to overcrowd the pan; I might need to cook in 2 batches.
- When the chicken is browned, I remove it, cover it, and set it aside. The chicken will finish cooking in the sauce later.
Make Sauce
- I heat the ghee (or butter) in the same pan.
- I add the minced garlic and ginger (from the sauce ingredients). I sauté for a minute or until fragrant.
- I add the coriander, cumin, garam masala, chili powder, and cayenne pepper to the hot pan. I stir for about 30 seconds to toast the spices.
- I add the tomato sauce and salt. I use a silicone spatula or wooden spoon to scrape the bottom of the pan and get all the spices mixed into the tomato sauce.
- I reduce the heat and simmer for about 5 minutes to allow the flavors to combine, stirring occasionally.
Add Cream and Finish
- I reduce the heat to low.
- Slowly, I pour in the heavy cream (or coconut milk), whisking to combine as I pour.
- I add the dried fenugreek (kasoori methi) and stir.
- I add the chicken (with any juices) back into the pan and cook for 8-10 minutes, until the chicken is cooked through and the sauce is thick and bubbling. If the sauce is too thick, I add 1 tablespoon of ghee or butter and stir to combine.
Serve
- Remove from heat
- Garnish and serve
Tips and Tricks for the BEST Butter Chicken
Here are my secrets for making this dish truly exceptional:
- Marinate the Chicken: Don’t skip the marinating step! It makes the chicken tender and infuses it with flavor.
- Brown the Chicken: Searing the chicken adds depth of flavor to the dish.
- Use Ghee (Optional): Ghee (clarified butter) adds an authentic flavor, but butter works well too.
- Toast the Spices: Briefly toasting the spices in the hot pan enhances their aroma and flavor.
- Fenugreek Leaves (Kasoori Methi): This optional ingredient adds a unique, slightly sweet, and savory flavor characteristic of butter chicken.
- Adjust Spices: Taste the sauce and adjust the seasonings and heat level to your preference.
How to Serve
This Indian Butter Chicken is delicious served with:
- Basmati Rice: The traditional accompaniment.
- Naan Bread: Perfect for soaking up the rich sauce.
- Roti or Chapati: Other Indian flatbreads are also great choices.
- A Side of Yogurt: Plain yogurt or raita can help balance the richness and spice.
Make Ahead and Storage
This dish tastes even better the next day! You can store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about 30-Minute Indian Butter Chicken
- Can I use chicken breast instead of thighs?
- Yes, but thighs are recommended for tenderness. If using breasts, cut them into pieces and be careful not to overcook them during the browning stage.
- Can I make this vegetarian?
- Absolutely! Substitute the chicken with paneer (Indian cheese), tofu, or mixed vegetables like cauliflower and chickpeas. Use vegetable broth if the recipe called for it (this one primarily uses coconut milk/cream and tomato sauce).
- Where can I find garam masala and fenugreek leaves?
- You can find these spices in the international aisle of most supermarkets or at Indian/Asian grocery stores.
Enjoy this rich, creamy, flavorful, and easy-to-make 30-Minute Indian Butter Chicken! It’s a perfect way to enjoy authentic Indian flavors at home.
Print
30-Minute Indian Butter Chicken
- Prep Time: 15 minutes
- Marinating Time: 30minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4-6 1x
- Category: Main Course
- Cuisine: American
Description
This easy, 30-minute stovetop version of Indian Butter Chicken delivers rich, authentic flavor without hours of simmering. Tender chicken thighs are marinated in yogurt and spices, then cooked in a creamy, spiced tomato sauce.
Ingredients
Scale
For the Chicken Marinade:
- 2–3 pounds boneless, skinless chicken thighs, fat trimmed and cut into bite-sized pieces
- 1/4 cup plain Greek yogurt
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon sea salt
For the Sauce:
- 2 tablespoons vegetable oil, canola oil, or avocado oil
- 2 tablespoons ghee (or unsalted butter)
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (Optional, already in marinade but adds more flavor)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 (14-ounce) can tomato sauce
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 1/2 teaspoons sea salt (adjust to taste, considering marinade salt)
- 1 cup heavy cream (or full-fat coconut milk)
- 1/2 teaspoon dried fenugreek leaves (kasoori methi)
For Garnish (Optional):
- Fresh cilantro, chopped
For Serving (Optional):
- Cooked basmati rice
- Naan bread
Instructions
- Marinate Chicken: In a large bowl, combine the Greek yogurt, minced garlic, minced ginger, garam masala, turmeric, cumin, red chili powder, and salt. Mix well. Add the chicken pieces and toss until evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.
- Brown Chicken: Heat the 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. When the oil is sizzling hot, remove the chicken pieces from the marinade, letting any excess drip off (discard the remaining marinade). Add the chicken to the hot skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook until browned on all sides. Remove the browned chicken from the skillet, cover, and set aside. The chicken will finish cooking in the sauce later.
- Sauté Aromatics: Add the ghee (or butter) to the same skillet. Add the minced garlic and minced ginger (if using for the sauce). Sauté over medium heat for about 1 minute, or until fragrant.
- Bloom Spices: Add the ground coriander, cumin, garam masala, red chili powder, and cayenne pepper to the hot pan. Stir constantly for about 30 seconds to toast the spices.
- Add Tomato Sauce: Add the tomato sauce and salt to the pan. Stir well, scraping the bottom of the pan with a silicone spatula or wooden spoon to incorporate any browned bits.
- Simmer Sauce Base: Bring the mixture to a simmer and cook for about 5 minutes, stirring occasionally, to allow the flavors to combine.
- Add Cream and Fenugreek: Reduce the heat to low. Slowly pour in the heavy cream (or coconut milk), whisking constantly as you pour until combined. Stir in the dried fenugreek leaves.
- Finish Cooking Chicken: Return the browned chicken (and any accumulated juices) back into the pan with the sauce. Stir to coat the chicken.
- Simmer: Simmer gently over low heat for 8-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce has thickened slightly.
- Adjust Consistency (Optional): If the sauce seems too thick, stir in 1 tablespoon of ghee or butter to loosen it slightly.
- Serve: Remove from heat. Garnish with chopped fresh cilantro, if desired. Serve immediately with basmati rice and/or naan bread.
Notes
- Chicken: Chicken thighs are recommended for their flavor and tenderness, but chicken breasts can be substituted. Cut into uniform bite-sized pieces for even cooking.
- Yogurt: Greek yogurt helps tenderize the chicken. Use plain, unsweetened yogurt.
- Spices: Adjust the chili powder and cayenne pepper to your desired heat level. Garam masala is a key spice blend; brands can vary in intensity.
- Ghee: Ghee (clarified butter) adds a traditional flavor, but unsalted butter is a fine substitute.
- Coconut Milk: Full-fat coconut milk can be used instead of heavy cream for a dairy-free option.
- Fenugreek Leaves (Kasoori Methi): These dried leaves add a unique, slightly savory aroma characteristic of butter chicken. Crush them between your palms before adding to release their flavor. They can often be found in Indian grocery stores or online. If unavailable, you can omit them, but the flavor will be slightly different.
- Serving Suggestions: Serve with basmati rice, naan bread, roti, or cauliflower rice.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently.