30-Minute Stovetop Indian Butter Chicken is a rich, creamy, and flavorful dish that brings the authentic taste of India to your kitchen in just 30 minutes! Tender chicken cooked in a luscious tomato-based sauce with a blend of spices, butter, and cream – this dish is perfect for a cozy dinner with family and friends. It’s easy to make, full of spices, and pairs perfectly with naan or rice!
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to your heat preference)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground cardamom (optional)
- 1 can (14 oz) diced tomatoes
- 1/2 cup heavy cream
- 1/4 cup water or chicken broth (optional)
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions:
- Sauté the Chicken:
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté the Aromatics:
- In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
- Add the garlic and ginger, and cook for an additional 1 minute, until fragrant.
- Add the Spices:
- Stir in the cumin, coriander, turmeric, paprika, garam masala, chili powder, cinnamon, cloves, and cardamom (if using). Cook for about 1 minute to toast the spices and release their flavors.
- Add the Tomatoes:
- Pour in the diced tomatoes (with their juices) and tomato paste, stirring to combine. Let the mixture simmer for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add the Cream:
- Reduce the heat to low and stir in the heavy cream. If the sauce is too thick, you can add a little water or chicken broth to reach your desired consistency.
- Combine Chicken with Sauce:
- Return the cooked chicken to the skillet, stirring to coat the chicken in the creamy sauce. Let it simmer for another 5-10 minutes to heat through and allow the chicken to absorb the flavors.
- Season and Garnish:
- Season with salt and pepper to taste. Garnish with chopped fresh cilantro.
- Serve:
- Serve your 30-Minute Indian Butter Chicken with hot steamed rice, naan, or a side of veggies. Enjoy!
Nutrition (per serving) (Approx. 4 servings):
- Calories: 400
- Carbohydrates: 10g
- Protein: 30g
- Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 120mg
- Sodium: 600mg
- Sugar: 5g
- Fiber: 2g
Tips for the Best Butter Chicken:
- Use Bone-In Chicken: For even more flavor, you can use bone-in chicken thighs instead of boneless chicken breasts. Just be sure to cook the chicken thoroughly before removing the bones.
- Adjust Spice Levels: You can adjust the level of heat by reducing or increasing the chili powder. For a milder version, use less chili powder and add a little more cinnamon and paprika.
- Make It Dairy-Free: To make this recipe dairy-free, substitute the butter with ghee and replace the heavy cream with coconut milk.
- Add Vegetables: Add some peas, bell peppers, or spinach to the sauce for added color and nutrition.
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