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Stovetop Indian Butter Chicken: A Flavorful and Easy Recipe for a Classic Dish

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  • Author: Julie
  • Total Time: 45 minutes

Description

This Stovetop Indian Butter Chicken is a rich, creamy, and flavorful dish that brings the bold spices of Indian cuisine right to your kitchen. The chicken is cooked in a luscious butter and tomato sauce, infused with aromatic spices like garam masala, turmeric, and cumin. Perfectly paired with rice or naan, this dish offers a satisfying and comforting meal with a delicious balance of savory and creamy flavors.

Ingredients

Scale

For the Chicken Marinade:

  • 1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces): Chicken thighs are preferred in butter chicken because they are juicy and tender, but chicken breasts can also be used if you prefer.
  • 1 tablespoon ginger-garlic paste: A staple in Indian cooking, this paste adds a rich depth of flavor to the chicken.
  • 1 teaspoon ground turmeric: Adds color and earthy warmth to the dish.
  • 1 teaspoon ground cumin: Provides a nutty, savory flavor.
  • 1 teaspoon ground coriander: Adds a citrusy, slightly sweet flavor that balances the spices.
  • 1 teaspoon garam masala: A spice blend that typically includes cinnamon, cardamom, cloves, and nutmeg—perfect for adding complexity.
  • 1 tablespoon plain yogurt: Helps tenderize the chicken and adds tang.
  • Salt to taste: For seasoning the chicken.

For the Butter Chicken Sauce:

  • 3 tablespoons unsalted butter: The key to creating the rich, silky sauce that defines butter chicken.
  • 1 medium onion (finely chopped): Adds sweetness and depth to the sauce.
  • 1 tablespoon ginger-garlic paste: Fresh ginger and garlic bring bold flavor to the sauce.
  • 1 can (14 ounces) crushed tomatoes: The base of the sauce, providing both sweetness and acidity.
  • 1 teaspoon ground cumin: For depth and warmth in the sauce.
  • 1 teaspoon paprika: Adds a mild, smoky flavor.
  • 1 teaspoon garam masala: For that essential Indian spice flavor.
  • ½ teaspoon chili powder (optional): For those who like a bit of heat.
  • 1 cup heavy cream: For richness and creaminess that transforms the sauce into a luxurious base for the chicken.
  • 1 tablespoon honey: Adds a touch of sweetness to balance the acidity of the tomatoes.
  • Salt to taste: For seasoning the sauce.

Garnishes (optional):

  • Chopped cilantro: Fresh cilantro adds a pop of color and freshness.
  • Crushed cashews or slivered almonds: For a bit of crunch and richness.
  • Extra butter: A small pat of butter to finish the sauce for extra richness, if desired.

Instructions

First Step: MARINATE THE CHICKEN

  1. Prepare the Marinade: In a large bowl, combine the chicken pieces with the ginger-garlic paste, turmeric, cumin, coriander, garam masala, yogurt, and salt. Mix well to coat the chicken evenly with the marinade. Let the chicken marinate for at least 15-20 minutes to absorb the flavors (you can also marinate it for longer, up to overnight in the fridge, for deeper flavor).
  2. Set Aside: While the chicken marinates, you can prepare the other ingredients for the sauce.

Second Step: COOK THE CHICKEN

  1. Heat the Pan: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted, add the marinated chicken pieces in a single layer. Cook the chicken for 6-8 minutes, turning occasionally, until browned on all sides and cooked through. Since the chicken is marinated in yogurt and spices, it should be tender and flavorful.
  2. Remove the Chicken: Once the chicken is cooked, remove it from the skillet and set it aside. Keep the skillet on the stove for the next step—don’t worry about any brown bits left in the pan; they’ll add flavor to the sauce.

Third Step: MAKE THE BUTTER CHICKEN SAUCE

  1. Sauté the Onion: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for about 5 minutes, until the onion is soft and translucent.
  2. Add the Ginger-Garlic Paste: Add the ginger-garlic paste to the skillet and sauté for another 1-2 minutes until fragrant. This step is key to building the flavor base for your sauce.
  3. Spice It Up: Stir in the ground cumin, paprika, garam masala, and chili powder (if using). Cook for another minute to toast the spices and release their essential oils.
  4. Add the Tomatoes: Pour in the crushed tomatoes and stir to combine. Allow the mixture to simmer for 10-15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
  5. Add the Cream and Honey: Lower the heat to medium-low and stir in the heavy cream and honey. Simmer for an additional 5 minutes, stirring constantly, until the sauce is thick, creamy, and well-combined. Taste and adjust the seasoning with salt if needed.

Fourth Step: COMBINE THE CHICKEN AND SAUCE

  1. Return the Chicken to the Sauce: Add the cooked chicken back into the sauce and stir to coat the chicken in the creamy, spiced sauce. Simmer for another 5-7 minutes to allow the flavors to meld together.
  2. Finishing Touches: If you prefer a richer sauce, you can add an extra pat of butter at this point. This will make the sauce even more indulgent and silky. Garnish the dish with freshly chopped cilantro, and if you like, sprinkle with crushed cashews or slivered almonds for extra texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 550 kcal
  • Fat: 38g
  • Carbohydrates: 18g
  • Protein: 40g

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Find it online: https://foodmacronutrient.com/stovetop-indian-butter-chicken-a-flavorful-and-easy-recipe-for-a-classic-dish/