30 Minute Stovetop Indian Butter Chicken Recipe

You know those nights when you’re craving something rich, comforting, and bursting with flavor—but you’re also short on time? That’s where this stovetop Indian Butter Chicken recipe comes to the rescue. It’s an absolute winner for busy weeknights (or even lazy weekends). What I love about this dish is that it’s deeply satisfying but doesn’t require hours in the kitchen—just 30 minutes, start to finish, and you’ll have an aromatic, creamy curry that rivals takeout. Trust me, once you try this, you’ll keep coming back to it again and again. I know I do!

I first fell in love with butter chicken during a family dinner at this tiny, hole-in-the-wall Indian restaurant. The creamy, spiced sauce was so irresistible that I found myself spooning it up long after my naan was gone. Fast forward a few months, and I was determined to recreate that same magic at home. It took a few tries (and some kitchen blunders, like burning the garlic—oops!), but this stovetop version hits all the right notes. It’s rich, but not too heavy, and perfectly spiced without being overwhelming. Plus, it’s all made in one skillet, which means less cleanup—always a bonus, right?

30 Minute Stovetop Indian Butter Chicken Recipe

🍛 A quick dive into butter chicken’s origin

Butter chicken, or “murgh makhani,” is a North Indian dish that dates back to the 1950s. It’s said to have been invented by accident at a restaurant in Delhi when leftover tandoori chicken was tossed into a buttery tomato gravy. Talk about a happy accident! The dish has since evolved into a global favorite, and for good reason. Its appeal lies in the harmonious blend of spices, the creamy sauce, and the tender, marinated chicken. Traditionally, butter chicken is slow-cooked in a tandoor (clay oven), but for those of us without a tandoor in our kitchens, a skillet works just fine. This stovetop version gives you all the bold, comforting flavors without the wait.

Let’s talk ingredients: the stars of the show

The key to an unforgettable butter chicken lies in the perfect blend of spices and ingredients that come together to create that rich, velvety sauce.

  • Chicken thighs: I always prefer boneless, skinless chicken thighs for their juiciness, but you can use chicken breasts if you like a leaner option. Just keep in mind that thighs hold up better to the simmering sauce.
  • Greek yogurt: It helps tenderize the chicken and adds a tangy layer to the marinade. If you’re out of yogurt, sour cream works just as well.
  • Spices (garam masala, cumin, turmeric, red chili powder): These create the backbone of the flavor. Garam masala is the most essential, and it’s a blend of several spices. If you’re out of one of the others, don’t stress—I’ve skipped a spice or two in a pinch, and the dish still turns out delicious.
  • Tomato sauce: It forms the base of that rich, red gravy. You can use fresh puréed tomatoes, but canned tomato sauce is a time-saving hack.
  • Heavy cream or coconut milk: For that signature creamy finish. I’ve tried both, and while the cream is classic, coconut milk adds a subtle sweetness and makes the dish dairy-free if that’s your jam.
  • Kasoori methi (dried fenugreek): This is the secret ingredient that gives butter chicken its unique, slightly bitter undertone. If you don’t have it, no worries—the dish will still be great without it, but I highly recommend adding it to your spice rack for the future!
30 Minute Stovetop Indian Butter Chicken Recipe

Kitchen gear: What you need (and what you can skip)

All you really need for this recipe is a large skillet, but a few other tools can make your life easier:

  • Tongs or a spatula to flip the chicken.
  • A good knife to trim and cut the chicken thighs into bite-sized pieces.
  • A silicone spatula or wooden spoon to scrape up all those tasty browned bits from the bottom of the pan (trust me, that’s where the flavor lives).

If you don’t have a skillet large enough, you might need to brown the chicken in batches—just don’t overcrowd the pan. Overcrowding leads to steaming instead of browning, and we want those flavorful brown bits!

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s get cooking! Here’s how to make this delicious butter chicken, step by step:

  1. Marinate the chicken
    Mix the yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt in a large bowl. Add your chicken pieces and toss them to coat evenly. Pop it in the fridge for at least 30 minutes. (If you can marinate it for longer—up to 24 hours—it’s even better, but if you’re in a rush, 30 minutes will do the trick.)
  2. Brown the chicken
    Heat oil in your skillet until it’s shimmering hot. Add the marinated chicken pieces (discard the leftover marinade) in batches if needed, and brown on both sides. Don’t rush this step—browning adds tons of flavor. Once the chicken is browned, set it aside.
  3. Make the sauce
    In the same skillet, melt the ghee or butter. Add garlic and sauté for about a minute until fragrant. Then, toss in your cumin, garam masala, coriander, chili powder, and cayenne pepper. Stir for 30 seconds (any longer and you risk burning the spices).
  4. Simmer it all together
    Pour in the tomato sauce and scrape up those lovely browned bits from the bottom of the pan. Let it simmer for 5 minutes so the flavors meld together. Then, slowly pour in the cream (or coconut milk), whisking as you go to avoid curdling. Add in the dried fenugreek and stir.
  5. Add the chicken
    Return the browned chicken and any accumulated juices to the pan. Let it simmer in the sauce for about 8-10 minutes until the chicken is cooked through and the sauce has thickened. If it’s too thick, you can stir in a little more ghee or butter.
  6. Garnish and serve
    Remove from heat and garnish with fresh cilantro if you have it. Serve your butter chicken with warm naan and fluffy basmati rice. (Or both—because, why not?)
30 Minute Stovetop Indian Butter Chicken Recipe

Variations and adaptations: because it’s fun to mix it up!

  • Dairy-free option: Swap the heavy cream for full-fat coconut milk. It adds a lovely tropical note without overpowering the dish.
  • Lower spice version: If you’re sensitive to heat, you can reduce the chili powder and cayenne. For a super mild version, swap them out entirely for paprika.
  • Gluten-free: This recipe is naturally gluten-free as long as you double-check your spice blends (sometimes pre-packaged ones can contain gluten!).
  • Vegan adaptation: Try swapping the chicken for tofu or even chickpeas! Tofu can be marinated just like the chicken, and chickpeas hold up beautifully in the sauce.
  • Seasonal twist: Add in a handful of fresh spinach or some diced sweet potatoes during the final simmer for a seasonal boost.

Serving suggestions: let’s make this dinner party-worthy!

When it comes to presentation, a sprinkle of chopped cilantro on top really brightens up the dish. I also love serving butter chicken in shallow bowls with naan on the side for scooping and dipping. If you want to get fancy, drizzle a little extra cream on top for that restaurant-style look.

Pair it with a side of basmati rice or jeera rice (rice cooked with cumin seeds) for extra flavor. And don’t forget the naan—store-bought or homemade, it’s perfect for soaking up all that creamy goodness.

Drink pairings: what to sip alongside

I’m a sucker for a good pairing, and butter chicken is pretty versatile when it comes to drinks. You can go with a classic, like a chilled mango lassi, which helps cut through the spice. If you’re feeling like wine, a slightly sweet Riesling or Gewürztraminer balances out the richness of the dish. Beer lovers—grab a light lager or a wheat beer to keep things refreshing.

Storing and reheating: because leftovers are life

Butter chicken tastes even better the next day, as the flavors have more time to meld together. Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of water or cream if the sauce has thickened too much. You can also freeze it for up to 3 months—just thaw it in the fridge overnight before reheating.

Scaling the recipe for a crowd (or just yourself)

This recipe easily doubles or triples if you’re feeding a crowd. If you do scale it up, be mindful of your skillet size. You might need to cook the chicken in more batches to avoid overcrowding the pan. On the flip side, if you’re cooking for one or two, you can halve the recipe without any issues.

30 Minute Stovetop Indian Butter Chicken Recipe

Common questions I get about butter chicken

Q: Can I use chicken breasts instead of thighs?
A: Absolutely! Just keep an eye on the cooking time—chicken breasts cook faster and can dry out if overcooked.

Q: How spicy is this butter chicken?
A: It’s moderately spiced, but you can easily adjust the heat by reducing or omitting the chili powder and cayenne.

Q: Can I make this ahead of time?
A: Yes! In fact, butter chicken often tastes better the next day. Make it ahead, store it in the fridge, and reheat gently when ready to serve.

Q: What can I substitute for kasoori methi?
A: There’s no perfect substitute, but a pinch of celery leaves or fenugreek seeds can mimic the flavor somewhat. Or, just leave it out—it’ll still be delicious!

Q: Can I skip the marinating step if I’m in a rush?
A: If you’re really pressed for time, you can skip the marinating—but I’d recommend doing it if you can. It makes the chicken extra tender and flavorful.

Wrapping it up: give it a try!

So, there you have it—a stovetop Indian butter chicken recipe that’s easy enough for a weeknight, but impressive enough for guests. Don’t be afraid to tweak the recipe to suit your taste—whether you dial up the heat or make it dairy-free, it’s a dish that’s hard to mess up. I can’t wait to hear how it turns out for you!

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30 Minute Stovetop Indian Butter Chicken Recipe

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This quick and easy stovetop Indian butter chicken recipe is perfect for weeknights. Creamy, flavorful, and ready in just 30 minutes!

  • Total Time: 30 minutes
  • Yield: 4-6 1x

Ingredients

Scale

Chicken Marinade

  • 23 lbs boneless skinless chicken thighs fat trimmed and cut into bite-sized pieces
  • ¼ cup plain Greek yogurt
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 ½ teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon sea salt

Sauce

  • 2 tablespoon oil vegetable, canola or avocado
  • 2 tablespoon ghee (or butter)
  • 5 cloves garlic minced
  • 1 ½ teaspoon cumin
  • 1 ½ teaspoon garam masala
  • 1 teaspoon ground coriander
  • 14 oz tomato sauce
  • 1 teaspoon red chili powder
  • ½ teaspoon cayenne pepper
  • 1 ½ tsp sea salt
  • 1 cup heavy cream or full fat coconut milk
  • ½ teaspoon dried fenugreek or crushed kasoori methi
  • fresh cilantro optional

Instructions

  • Marinate the chicken
    Mix the yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt in a large bowl. Add your chicken pieces and toss them to coat evenly. Pop it in the fridge for at least 30 minutes. (If you can marinate it for longer—up to 24 hours—it’s even better, but if you’re in a rush, 30 minutes will do the trick.)
  • Brown the chicken
    Heat oil in your skillet until it’s shimmering hot. Add the marinated chicken pieces (discard the leftover marinade) in batches if needed, and brown on both sides. Don’t rush this step—browning adds tons of flavor. Once the chicken is browned, set it aside.
  • Make the sauce
    In the same skillet, melt the ghee or butter. Add garlic and sauté for about a minute until fragrant. Then, toss in your cumin, garam masala, coriander, chili powder, and cayenne pepper. Stir for 30 seconds (any longer and you risk burning the spices).
  • Simmer it all together
    Pour in the tomato sauce and scrape up those lovely browned bits from the bottom of the pan. Let it simmer for 5 minutes so the flavors meld together. Then, slowly pour in the cream (or coconut milk), whisking as you go to avoid curdling. Add in the dried fenugreek and stir.
  • Add the chicken
    Return the browned chicken and any accumulated juices to the pan. Let it simmer in the sauce for about 8-10 minutes until the chicken is cooked through and the sauce has thickened. If it’s too thick, you can stir in a little more ghee or butter.
  • Garnish and serve
    Remove from heat and garnish with fresh cilantro if you have it. Serve your butter chicken with warm naan and fluffy basmati rice. (Or both—because, why not?)

Notes

Serving suggestions: let’s make this dinner party-worthy!

When it comes to presentation, a sprinkle of chopped cilantro on top really brightens up the dish. I also love serving butter chicken in shallow bowls with naan on the side for scooping and dipping. If you want to get fancy, drizzle a little extra cream on top for that restaurant-style look.

Pair it with a side of basmati rice or jeera rice (rice cooked with cumin seeds) for extra flavor. And don’t forget the naan—store-bought or homemade, it’s perfect for soaking up all that creamy goodness.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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