30-Minute Stovetop Indian Butter Chicken

If you’re craving a rich, creamy, and perfectly spiced Indian dish, this 30-Minute Stovetop Indian Butter Chicken is the perfect solution! This classic dish, known as Murgh Makhani, features tender chicken simmered in a luscious, buttery tomato sauce infused with warm Indian spices.

Unlike traditional butter chicken, which requires long marination and slow cooking, this quick stovetop version is ready in just 30 minutes—making it ideal for a fast and flavorful family dinner. Pair it with naan or rice, and you have an irresistible meal that’s better than takeout!

Let’s dive into this easy, restaurant-style butter chicken recipe and learn how to make it step by step!

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Why You’ll Love This Recipe

✔️ Fast & Easy: A one-pan meal that’s ready in 30 minutes—perfect for busy nights.

✔️ Authentic Flavor in Less Time: No need for long marination or slow cooking—this version keeps the flavors bold and delicious.

✔️ Creamy & Comforting: The buttery tomato sauce is smooth, rich, and incredibly satisfying.

✔️ Perfect for Family Dinners: A kid-friendly dish with a mild heat level (but can be made spicier if desired).

✔️ Pairs Well with Naan & Rice: Serve it with fluffy naan, steamed basmati rice, or roti for a complete meal.

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Ingredients You’ll Need

To make this easy stovetop butter chicken, you’ll need:

For the Chicken Marinade:

• Boneless, Skinless Chicken Breasts or Thighs: 1 ½ lbs, cut into bite-sized pieces
• Greek Yogurt: ½ cup (tenderizes the chicken)
• Lemon Juice: 1 tablespoon (adds brightness)
• Garlic (Minced): 3 cloves
• Ginger (Grated): 1 teaspoon
• Garam Masala: 1 teaspoon
• Turmeric Powder: ½ teaspoon
• Paprika or Kashmiri Chili Powder: 1 teaspoon
• Salt: 1 teaspoon

For the Butter Chicken Sauce:

• Butter: 3 tablespoons (for richness)
• Onion (Finely Chopped): 1 medium
• Tomato Puree or Crushed Tomatoes: 1 cup
• Heavy Cream or Coconut Milk: ½ cup
• Cashew Paste (Optional): 2 tablespoons (blends into a silky smooth sauce)
• Coriander Powder: 1 teaspoon
• Cumin Powder: 1 teaspoon
• Cinnamon: ¼ teaspoon
• Honey or Sugar: 1 teaspoon (balances acidity)
• Salt & Black Pepper: To taste

For Garnish & Serving:

• Fresh Cilantro (Chopped): 2 tablespoons
• Naan or Basmati Rice: For serving

🔄 Ingredient Swaps & Variations:

• Dairy-Free Option: Use coconut milk instead of heavy cream and replace butter with ghee or coconut oil.
• Spicy Version: Add ½ teaspoon cayenne pepper or extra chili powder for heat.
• Low-Calorie Option: Swap Greek yogurt for low-fat yogurt and reduce butter to 1 tablespoon.

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Kitchen Equipment Needed

To make this quick butter chicken, you’ll need:

• Large Skillet or Pan (for cooking the chicken and sauce)
• Mixing Bowls (for marinating the chicken)
• Wooden Spoon or Spatula (for stirring)
• Measuring Cups & Spoons (for accuracy)

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How to Make 30-Minute Stovetop Indian Butter Chicken

Step 1: Marinate the Chicken

• In a large mixing bowl, combine chicken, yogurt, lemon juice, garlic, ginger, garam masala, turmeric, paprika, and salt.
• Mix well and let it sit for at least 10 minutes while you prepare the sauce.

Step 2: Sear the Chicken

• Heat 1 tablespoon butter in a large skillet over medium-high heat.
• Add the marinated chicken and cook for 4-5 minutes, until slightly golden (it will finish cooking in the sauce).
• Remove from the pan and set aside.

Step 3: Make the Butter Chicken Sauce

• In the same skillet, melt 2 tablespoons butter and sauté the onion until soft and translucent.
• Add the coriander, cumin, cinnamon, and black pepper—cook for 1 minute until fragrant.
• Stir in tomato puree and honey, then simmer for 5 minutes to reduce acidity.

Step 4: Blend the Sauce (Optional for Smooth Texture)

• For a silky smooth sauce, blend the tomato mixture with cashew paste using an immersion blender (or transfer to a regular blender).

Step 5: Simmer the Chicken in the Sauce

• Return the cooked chicken to the pan and reduce heat to low.
• Pour in heavy cream (or coconut milk) and simmer for 5 minutes, stirring occasionally.

Step 6: Garnish & Serve

• Sprinkle with chopped cilantro and serve hot with naan or rice.

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Expert Tips for the Best Butter Chicken

✅ Use Chicken Thighs for Extra Tenderness: Thighs stay juicier than chicken breasts.

✅ Marinate for Maximum Flavor: Even 10-15 minutes makes a difference in taste and texture.

✅ Blend the Sauce for a Restaurant-Style Dish: A smooth, creamy sauce makes butter chicken extra luxurious.

✅ Balance the Acidity: Add a little honey or sugar to offset the tanginess of tomatoes.

✅ Don’t Skip the Butter: It’s called Butter Chicken for a reason—butter adds richness and enhances flavor.

Common Mistakes to Avoid

❌ Skipping the Marination: The yogurt marinade tenderizes the chicken and infuses it with flavor.

❌ Overcooking the Chicken: Cook just until juicy and tender—overcooked chicken can become dry.

❌ Using Raw Tomatoes Instead of Tomato Puree: Puree creates a smoother, richer sauce.

❌ Rushing the Sauce: Let it simmer for at least 5 minutes for the best depth of flavor.

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Serving and Presentation Ideas

🍛 Classic Pairing: Serve with fluffy basmati rice or warm naan.

🥗 Side Dish Ideas: Pair with cucumber raita, Indian lentils (dal), or roasted vegetables.

🌶 Garnish Options: Sprinkle with chopped cilantro, toasted cashews, or a drizzle of extra cream.

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How to Store and Reheat Leftovers

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheating:

• Stovetop: Warm on low heat, adding a splash of cream or broth to thin the sauce.
• Microwave: Heat in 30-second intervals, stirring between each.

Freezing:

• Freeze for up to 3 months in a sealed container.
• Thaw overnight in the fridge before reheating.

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FAQs About Butter Chicken

Can I use coconut milk instead of cream?

Yes! Coconut milk gives a slightly different flavor but keeps it dairy-free.

What’s the best way to make it spicier?

Add ½ teaspoon cayenne pepper or extra red chili powder.

Can I make this dish vegetarian?

Yes! Substitute chicken with paneer, tofu, or chickpeas.

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