30 Minute Stovetop Indian Butter Chicken Recipe

Butter chicken, or murgh makhani, is one of those dishes that never fails to impress, no matter how many times you make it. The tender pieces of marinated chicken swimming in a luscious, spiced tomato and cream sauce—there’s just something about it that feels indulgent and comforting all at once. Plus, when it comes together in just 30 minutes on the stovetop, it’s a recipe you’ll want to add to your weeknight rotation. Let me walk you through this quick and easy stovetop Indian butter chicken recipe—complete with some tips and tricks I’ve picked up over the years.

this RECIPE

A cozy connection to butter chicken

I first tried butter chicken at a friend’s family gathering, and I still remember how the rich, buttery sauce coated the chicken, each bite packed with flavor. What really stood out was the balance of spices—the warm notes of cumin and garam masala paired with the slight heat from chili powder and cayenne. Ever since then, I’ve been experimenting with butter chicken recipes, trying to recreate that perfect balance. Over time, I’ve found that marinating the chicken with yogurt and spices gives it such a tender texture, and the stovetop method I use now is my go-to when I’m craving that same comfort but don’t have hours to spend cooking.

Butter chicken’s background: From Delhi to your kitchen

Butter chicken originated in Delhi in the 1950s, when chefs at a famous restaurant known as Moti Mahal found a creative way to repurpose leftover tandoori chicken by simmering it in a tomato-based, buttery sauce. They ended up creating what’s now one of the most beloved Indian dishes around the world! What makes butter chicken unique is that combination of spices tempered with the richness of butter (or ghee) and cream. Over time, the recipe has evolved with home cooks like us simplifying the preparation—bringing the flavors of a traditional restaurant-style butter chicken into our own kitchens in a way that’s weeknight-friendly.

The key ingredients and their role in butter chicken

• Chicken thighs: I prefer using boneless, skinless chicken thighs because they stay juicy and tender during cooking. Chicken breast works too if that’s what you have, but I find thighs give a richer texture.
• Yogurt: Greek yogurt in the marinade tenderizes the chicken and adds a bit of tang. If you’re out of yogurt, try sour cream—it works in a pinch!
• Spices: The blend of garam masala, cumin, turmeric, coriander, and chili powder gives this dish its depth and warmth. You can adjust the heat by playing with the chili powder and cayenne.
• Tomato sauce: This forms the base of the sauce. I’ve also tried this recipe with crushed tomatoes for a chunkier texture, but smooth tomato sauce gives the creamiest finish.
• Heavy cream (or coconut milk): This is where butter chicken gets its signature creaminess. If you’re dairy-free, full-fat coconut milk works beautifully without compromising flavor.

Must-have kitchen tools (and some substitutes)

You don’t need fancy gadgets to make this stovetop butter chicken, but a few key tools help make the process smoother:

• Large skillet: A wide skillet ensures that the chicken browns evenly and you have plenty of space for simmering the sauce. If you don’t have one, a deep sauté pan works well too.
• Silicone spatula or wooden spoon: This is essential for scraping up all those lovely browned bits from the bottom of the pan, which add so much flavor to the sauce.
• Garlic press or microplane: While I usually mince garlic by hand, a garlic press speeds things up if you’re in a rush.

Step-by-step: How to make stovetop Indian butter chicken

Let’s break this recipe down into easy-to-follow steps so you can whip it up without a hitch!

1. Marinate the chicken

In a large bowl, mix the yogurt, minced garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Toss in the bite-sized chicken pieces, making sure they’re fully coated. Cover and refrigerate for at least 30 minutes (or up to 24 hours if you’ve planned ahead).

Tip: Marinating for longer helps the chicken soak up all the flavors, but in a time crunch, even 30 minutes will make a difference.

2. Brown the chicken

Heat your oil in a large skillet over medium-high heat. Once it’s nice and hot, add the marinated chicken pieces. Be sure not to overcrowd the pan; otherwise, the chicken will steam instead of brown. You might need to cook it in batches. Once browned on both sides, set the chicken aside. Don’t worry about cooking it all the way through just yet—it’ll finish in the sauce.

3. Make the sauce

In the same pan, add the ghee (or butter) and sauté the minced garlic and ginger until fragrant—about a minute. Then, stir in the ground cumin, garam masala, coriander, chili powder, and cayenne pepper. Let those spices toast for about 30 seconds, releasing all their aromas.

Next, pour in the tomato sauce and sprinkle in the sea salt. Use your spatula to scrape up any browned bits from the pan, then let the sauce simmer on low heat for about 5 minutes, stirring occasionally.

4. Add the cream (or coconut milk)

Lower the heat and slowly whisk in the heavy cream (or coconut milk). Stir in the dried fenugreek or crushed kasoori methi—it adds an earthy, slightly sweet note that elevates the dish.

5. Finish cooking the chicken

Add the browned chicken (along with any juices) back into the pan, stirring to coat it in the sauce. Let everything simmer for 8-10 minutes, or until the chicken is cooked through and the sauce is thick and bubbling. If the sauce gets too thick, stir in an extra tablespoon of ghee for added richness.

Garnish with fresh cilantro and serve hot with naan or basmati rice.

Experimenting with butter chicken: Variations to try

One of the great things about butter chicken is how adaptable it is. Over the years, I’ve tried out a few variations, and here are some of my favorites:

• Dairy-free version: Swap the heavy cream for full-fat coconut milk and use dairy-free yogurt for the marinade. The coconut milk adds a subtle sweetness that pairs beautifully with the spices.
• Spicier version: If you like your butter chicken with a bit more kick, increase the amount of cayenne pepper or add a chopped fresh chili to the sauce.
• Vegan butter chicken: Believe it or not, you can swap the chicken for tofu or chickpeas for a plant-based version. Marinate the tofu just like you would the chicken, then pan-fry it to get a crispy exterior before adding it to the sauce.
• Seasonal twists: Add roasted vegetables like cauliflower or sweet potatoes for extra texture and flavor. They soak up the sauce and make the dish even heartier.

How to serve butter chicken like a pro

I love serving butter chicken with warm naan bread—perfect for soaking up that creamy sauce. If you’re making a full meal, basmati rice is a must. The light, fluffy texture of the rice balances out the richness of the dish. For a little extra color and flavor, sprinkle some fresh cilantro on top before serving. You can also serve it family-style, with bowls of cucumber raita and mango chutney on the side.

Suggesting beverages to pair

When it comes to drinks, butter chicken pairs beautifully with something light and refreshing to balance out the richness. I like to serve:

• Mango lassi: The tangy, creamy yogurt-based drink with mango is perfect for cooling down the spice.
• Masala chai: A cup of spiced tea adds warmth without competing with the bold flavors of the dish.
• Sparkling water with lemon: For a lighter option, sparkling water with a splash of lemon or lime is crisp and refreshing.

Storing and reheating butter chicken

Got leftovers? Lucky you! Butter chicken actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, simply warm it on the stovetop over low heat, adding a splash of water or cream to thin out the sauce if needed. If you’re freezing it, butter chicken can be stored in the freezer for up to 3 months—just make sure to cool it completely before freezing.

Adjusting the recipe for different serving sizes

This recipe can easily be scaled up or down depending on how many people you’re cooking for. If you’re cooking for two, simply halve the ingredients. If you’re making a larger batch for a party, double everything—but just make sure to brown the chicken in batches so it cooks evenly. One quirk I’ve noticed when scaling up is that you might need to simmer the sauce for a bit longer to let it thicken properly.

Encouraging words: Go ahead and make it your own!

Butter chicken is one of those recipes that seems fancy but is surprisingly simple once you try it. Don’t be afraid to adjust the spices to your liking, swap out ingredients you have on hand, and make it your own. Whether it’s a cozy dinner for two or a family meal, this stovetop Indian butter chicken will surely become a regular in your rotation. Give it a try—I can’t wait to hear how it turns out!

Frequently asked questions

1. Can I use chicken breast instead of thighs?
Yes, you can! Chicken breast works, but keep in mind that thighs tend to be juicier and more flavorful in this recipe.

2. What can I substitute for ghee?
Butter is the closest substitute for ghee, but if you want to keep it dairy-free, try using a neutral oil like avocado or vegetable oil.

3. How spicy is this butter chicken?
The spice level is moderate, but you can adjust it by reducing or increasing the amount of chili powder and cayenne.

4. Can I make this in advance?
Absolutely! Butter chicken tastes even better the next day, so feel free to make it ahead of time and store it in the fridge.

5. What’s the best way to reheat leftovers?
Reheat butter chicken on the stovetop over low heat, adding a little water or cream to thin out the sauce as needed.

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