Butter Chicken, or “Murgh Makhani,” is one of those dishes that feels like a warm hug in a bowl. Its roots trace back to the vibrant streets of India, where the culinary tradition is as colorful and diverse as the country itself. This dish, a creamy tomato-based curry with tender chicken, perfectly embodies the essence of Indian comfort food. Over the years, Butter Chicken has become a global favorite, cherished in homes and restaurants alike for its luxurious texture and symphony of flavors.
The story of Butter Chicken begins in the 1950s at the Moti Mahal restaurant in Delhi, where leftover tandoori chicken was repurposed into a velvety tomato-based gravy, giving birth to this iconic dish. Today, it is a star player at festive gatherings, family dinners, and cozy weeknight meals. While traditionally cooked in a tandoor and simmered in rich butter and cream, this stovetop version streamlines the process without compromising on flavor. With just 30 minutes of active cooking time, this recipe is perfect for recreating the magic of Indian cuisine in your own kitchen.
Butter Chicken is more than just food—it’s an experience. The aroma of spices mingling with creamy tomato sauce creates an atmosphere of warmth and indulgence. It’s a dish that encourages you to gather around the table, dip warm naan into the luscious sauce, and savor every bite.
Why You’ll Love This Recipe
- Authentic Flavor in Less Time: This recipe brings the complex, layered flavors of traditional Butter Chicken to your table in just 30 minutes, perfect for busy weeknights or last-minute entertaining.
- Comfort Food at Its Best: Creamy, mildly spiced, and incredibly satisfying, this dish is a family favorite that appeals to kids and adults alike.
- Dietary Adaptations: Naturally gluten-free, with an option to make it dairy-free using coconut milk.
- Easy to Customize: Adjust the spice levels, use your preferred protein, or adapt the recipe to suit your pantry ingredients.
Ingredients You’ll Need
For the Chicken:
- 2–3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces.
For the Marinade:
- ½ cup plain Greek yogurt
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
For the Sauce:
- 2 tablespoons vegetable or avocado oil
- 2 tablespoons ghee (clarified butter) or regular butter
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground coriander
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- 14 oz tomato sauce (or homemade tomato puree)
- 1 teaspoon sea salt
- 1 cup heavy cream (or full-fat canned coconut milk for a dairy-free option)
- ½ teaspoon dried fenugreek leaves (optional)
For Garnish:
- Fresh cilantro, chopped (optional)
How to Make Butter Chicken
Step-by-Step Instructions
1. Marinate the Chicken:
In a large mixing bowl, whisk together the Greek yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Add the chicken pieces and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, let the chicken marinate for up to 24 hours. The marinade not only infuses the chicken with flavor but also tenderizes it, ensuring every bite is juicy and delicious.
Pro Tip: If you’re in a rush, you can skip the marination step, but the flavors will be less intense.
2. Sear the Chicken:
Heat a large skillet or Dutch oven over medium-high heat. Add the oil and let it shimmer. Place the marinated chicken pieces into the hot pan, ensuring not to overcrowd them. Cook until golden brown on all sides, about 3–4 minutes per side. The chicken doesn’t need to be fully cooked yet, as it will finish cooking in the sauce. Remove the chicken from the pan and set it aside.
3. Make the Sauce:
In the same pan, melt the ghee or butter over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute. Stir in the ground coriander, cumin, and chili powder. Let the spices bloom in the hot butter for 30 seconds, releasing their essential oils and intensifying their flavors.
4. Add Tomato Sauce:
Pour the tomato sauce into the pan and sprinkle in the sea salt. Stir well, scraping up any browned bits stuck to the bottom of the pan—this adds incredible depth to the sauce. Reduce the heat to low and simmer for 5–7 minutes, allowing the flavors to meld and the sauce to slightly thicken.
5. Incorporate the Cream:
Slowly pour in the heavy cream (or coconut milk for a dairy-free version) while stirring continuously. This step transforms the sauce into a velvety, luscious base that clings perfectly to the chicken. If using dried fenugreek leaves, crush them between your palms and add them to the sauce at this stage for a subtle earthy aroma. Let the sauce simmer gently for another 5 minutes.
6. Combine the Chicken and Sauce:
Return the seared chicken and any accumulated juices to the pan. Stir to coat the chicken pieces evenly in the creamy sauce. Simmer for 8–10 minutes, or until the chicken is fully cooked and tender. The sauce should thicken slightly and develop a glossy sheen.
7. Garnish and Serve:
Remove the pan from the heat. Sprinkle freshly chopped cilantro on top for a burst of color and freshness. Serve your Butter Chicken with warm naan or fluffy basmati rice, letting the sauce soak into every bite.
Helpful Tips
- Marinating for Maximum Flavor: The longer the marination time, the more pronounced the flavors will be. If possible, marinate overnight.
- Perfect Searing: Avoid overcrowding the pan when browning the chicken. This ensures a nice sear, adding depth to the final dish.
- Adjusting Spice Levels: If you prefer a milder curry, reduce the chili powder or use sweet paprika as a substitute. For a spicier kick, add a pinch of cayenne pepper.
- Dairy-Free Option: Coconut milk works wonderfully in place of heavy cream, lending a subtle sweetness that complements the spices.
Recipe Details
- Prep Time: 10 minutes (plus marination time)
- Cook Time: 30 minutes
- Total Time: 40 minutes (excluding marination)
- Yield: Serves 4–6
- Category: Main Course
- Cuisine: Indian
- Diet: Gluten-Free
Notes
This dish tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or water if needed to loosen the sauce.
Nutritional Information (Per Serving):
- Calories: 440
- Protein: 33g
- Carbohydrates: 12g
- Fat: 30g
- Fiber: 2g
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, chicken breast works well in this recipe. Be mindful not to overcook it, as breast meat can dry out faster than thighs.
What can I serve with Butter Chicken?
Pair it with basmati rice, garlic naan, or a simple cucumber salad for a complete meal.
Can I freeze Butter Chicken?
Absolutely! This dish freezes beautifully. Store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Related Recipes
If you loved this Butter Chicken, you’ll definitely enjoy these other Indian-inspired dishes:
CONCLUSION
Butter Chicken is the perfect blend of rich tradition and modern convenience. This 30-minute stovetop recipe brings authentic Indian flavors to your table with minimal effort, making it ideal for both weeknight dinners and special occasions. Creamy, mildly spiced, and irresistibly delicious, it’s a dish that warms the heart and delights the senses. Serve it with naan or basmati rice, and enjoy a meal that feels like a celebration every time. Happy cooking!
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30-Minute Stovetop Indian Butter Chicken
Description
Butter Chicken, or “Murgh Makhani,” is one of those dishes that feels like a warm hug in a bowl. Its roots trace back to the vibrant streets of India, where the culinary tradition is as colorful and diverse as the country itself. This dish, a creamy tomato-based curry with tender chicken, perfectly embodies the essence of Indian comfort food. Over the years, Butter Chicken has become a global favorite, cherished in homes and restaurants alike for its luxurious texture and symphony of flavors.
The story of Butter Chicken begins in the 1950s at the Moti Mahal restaurant in Delhi, where leftover tandoori chicken was repurposed into a velvety tomato-based gravy, giving birth to this iconic dish. Today, it is a star player at festive gatherings, family dinners, and cozy weeknight meals. While traditionally cooked in a tandoor and simmered in rich butter and cream, this stovetop version streamlines the process without compromising on flavor. With just 30 minutes of active cooking time, this recipe is perfect for recreating the magic of Indian cuisine in your own kitchen.
Butter Chicken is more than just food—it’s an experience. The aroma of spices mingling with creamy tomato sauce creates an atmosphere of warmth and indulgence. It’s a dish that encourages you to gather around the table, dip warm naan into the luscious sauce, and savor every bite.
Ingredients
For the Chicken:
- 2–3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces.
For the Marinade:
- ½ cup plain Greek yogurt
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
For the Sauce:
- 2 tablespoons vegetable or avocado oil
- 2 tablespoons ghee (clarified butter) or regular butter
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground coriander
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- 14 oz tomato sauce (or homemade tomato puree)
- 1 teaspoon sea salt
- 1 cup heavy cream (or full-fat canned coconut milk for a dairy-free option)
- ½ teaspoon dried fenugreek leaves (optional)
For Garnish:
- Fresh cilantro, chopped (optional)
Instructions
1. Marinate the Chicken:
In a large mixing bowl, whisk together the Greek yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Add the chicken pieces and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, let the chicken marinate for up to 24 hours. The marinade not only infuses the chicken with flavor but also tenderizes it, ensuring every bite is juicy and delicious.
Pro Tip: If you’re in a rush, you can skip the marination step, but the flavors will be less intense.
2. Sear the Chicken:
Heat a large skillet or Dutch oven over medium-high heat. Add the oil and let it shimmer. Place the marinated chicken pieces into the hot pan, ensuring not to overcrowd them. Cook until golden brown on all sides, about 3–4 minutes per side. The chicken doesn’t need to be fully cooked yet, as it will finish cooking in the sauce. Remove the chicken from the pan and set it aside.
3. Make the Sauce:
In the same pan, melt the ghee or butter over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute. Stir in the ground coriander, cumin, and chili powder. Let the spices bloom in the hot butter for 30 seconds, releasing their essential oils and intensifying their flavors.
4. Add Tomato Sauce:
Pour the tomato sauce into the pan and sprinkle in the sea salt. Stir well, scraping up any browned bits stuck to the bottom of the pan—this adds incredible depth to the sauce. Reduce the heat to low and simmer for 5–7 minutes, allowing the flavors to meld and the sauce to slightly thicken.
5. Incorporate the Cream:
Slowly pour in the heavy cream (or coconut milk for a dairy-free version) while stirring continuously. This step transforms the sauce into a velvety, luscious base that clings perfectly to the chicken. If using dried fenugreek leaves, crush them between your palms and add them to the sauce at this stage for a subtle earthy aroma. Let the sauce simmer gently for another 5 minutes.
6. Combine the Chicken and Sauce:
Return the seared chicken and any accumulated juices to the pan. Stir to coat the chicken pieces evenly in the creamy sauce. Simmer for 8–10 minutes, or until the chicken is fully cooked and tender. The sauce should thicken slightly and develop a glossy sheen.
7. Garnish and Serve:
Remove the pan from the heat. Sprinkle freshly chopped cilantro on top for a burst of color and freshness. Serve your Butter Chicken with warm naan or fluffy basmati rice, letting the sauce soak into every bite.
Notes
This dish tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or water if needed to loosen the sauce.