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.