Butter chicken, also known as Murgh Makhani, is a beloved dish that hails from the northern regions of India. This creamy, tomato-based curry is celebrated for its rich flavor, tender chicken, and aromatic spices. While traditionally prepared in a tandoor (clay oven), this 30-minute stovetop version allows you to enjoy the authentic taste of butter chicken in the comfort of your own kitchen, without compromising on flavor or texture. Perfect for busy weeknights or when you crave a comforting, exotic meal, this recipe is a guaranteed crowd-pleaser.
Why You Will Love This Recipe
This stovetop butter chicken recipe is a culinary gem for several reasons. First and foremost, it’s incredibly quick and easy, ready in just 30 minutes, making it an ideal option for those with limited time. Despite its simplicity, it doesn’t skimp on flavor; the combination of aromatic spices, creamy tomato sauce, and tender chicken creates a deeply satisfying and authentic taste experience. Moreover, it’s versatile and can be easily customized to suit your taste preferences. Whether you like it mild or spicy, this recipe can be adjusted to your liking. The recipe also uses readily available ingredients, ensuring that you don’t have to hunt down exotic items. Finally, it’s a fantastic way to introduce yourself to the world of Indian cuisine, offering a familiar and comforting dish that’s sure to impress.
Ingredients:
- 1 pound chicken breast or thighs – cut into bite-sized pieces
- 2 tablespoons butter – for a rich, buttery flavor
- 1 tablespoon oil – for sautéing
- 1 onion – finely chopped
- 3 cloves garlic – minced
- 1 tablespoon fresh ginger – grated
- 1 tablespoon garam masala – for authentic Indian flavor
- 1 teaspoon ground cumin – adds warmth
- 1 teaspoon ground coriander – for a fragrant touch
- ½ teaspoon turmeric – for color and flavor
- 1 teaspoon paprika – adds a mild, smoky flavor
- 1 cup tomato puree – for the sauce base
- 1 cup heavy cream – for a creamy texture
- Salt and pepper – to taste
- Fresh cilantro – for garnish
Preparation:
Step 1: Prepare the Chicken Begin by seasoning the chicken pieces with salt and pepper. Ensure that each piece is evenly coated to enhance the flavor. Marinating the chicken for about 15-20 minutes before cooking can further improve its tenderness and allow the spices to penetrate deeply. For an extra layer of flavor, consider adding a squeeze of lemon juice or a spoonful of yogurt to the marinade.
Step 2: Cook the Chicken Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces, ensuring not to overcrowd the pan. Cook the chicken until it’s browned on all sides, approximately 5-7 minutes. Browning the chicken at this stage not only adds a beautiful color but also creates a rich, caramelized flavor that contributes to the overall depth of the dish. Remove the chicken from the skillet and set it aside.
Step 3: Sauté the Aromatics In the same skillet, add 2 tablespoons of butter. Allow the butter to melt completely, creating a luscious base for the aromatics. Add the chopped onion and cook until softened and translucent, about 5 minutes. Next, add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter. The combination of sautéed onions, garlic, and ginger forms the foundation of the curry, infusing the dish with a warm and inviting aroma.
Step 4: Add the Spices Sprinkle in the garam masala, cumin, coriander, turmeric, and paprika. Stir for about 1 minute to toast the spices, allowing their flavors to bloom. Toasting the spices enhances their aroma and depth, adding complexity to the dish. Ensure that the spices are evenly distributed in the skillet to avoid clumping.
Step 5: Make the Sauce Pour in the tomato puree and stir well, scraping any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor and will enhance the overall richness of the sauce. Let the sauce simmer for 5 minutes, allowing the flavors to meld together. Simmering the sauce thickens it slightly and allows the spices to fully infuse into the tomato puree.
Step 6: Add the Cream Reduce the heat to low and stir in the heavy cream. The heavy cream adds a luxurious, velvety texture to the sauce, creating a decadent mouthfeel. Gently return the cooked chicken to the skillet and let it simmer in the sauce for another 5-7 minutes, until the chicken is cooked through and the flavors have harmonized. Ensure that the chicken is fully submerged in the sauce to allow it to absorb the flavors evenly.
Step 7: Serve Garnish with fresh cilantro and serve hot with rice or naan. The fresh cilantro adds a burst of freshness, balancing the richness of the curry. Serve with basmati rice or warm naan bread to soak up the delicious sauce. A side of raita (yogurt dip) can also be served to provide a cooling contrast to the warmth of the curry.
COOKING Rating:
- Ease of Preparation: Easy
- Flavor Intensity: Medium
- Spice Level: Mild to Medium (can be adjusted)
Serving Suggestions:
- Serve hot with basmati rice or naan bread.
- Garnish with fresh cilantro.
- Pair with a side of raita (yogurt dip) for a cooling contrast.
- Serve alongside a simple green salad for a balanced meal.
- Offer with a selection of Indian pickles and chutneys for added flavor.
Tips:
- For a richer flavor, marinate the chicken in yogurt and spices for at least 30 minutes before cooking.
- Adjust the spice level by adding more or less chili powder or cayenne pepper.
- If you don’t have heavy cream, you can substitute it with half-and-half or coconut milk.
- To prevent the sauce from splattering, use a splatter screen while simmering.
- Leftover butter chicken can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Nutritional Information: (Approximate values per serving)
- Calories: 450
- Protein: 35g
- Sodium: 500mg
Conclusion
This 30-minute stovetop Indian butter chicken recipe is a testament to the fact that you don’t need hours in the kitchen to create a flavorful and authentic Indian dish. With simple ingredients, straightforward steps, and a burst of aromatic spices, this recipe delivers a restaurant-quality meal in the comfort of your own home. Whether you’re an experienced cook or a novice in the kitchen, this butter chicken recipe is sure to impress. So, gather your ingredients, follow the steps, and prepare to embark on a culinary journey to the heart of India. Enjoy the rich flavors, creamy texture, and comforting warmth of this classic dish, and share the experience with friends and family.
5 Questions and Answers About This Recipe:
- Can I make this recipe with chicken thighs instead of chicken breast?
- Absolutely! Chicken thighs are a great alternative to chicken breast. They tend to be more flavorful and remain more tender during cooking. Simply substitute the chicken breast with an equal amount of boneless, skinless chicken thighs.
- I don’t have garam masala. Can I use another spice blend?
- While garam masala is a key component of butter chicken, you can create a substitute by combining ground cumin, coriander, cardamom, black pepper, and cinnamon. Mix these spices together in equal proportions and use in place of the garam masala. However, keep in mind that the flavor profile may differ slightly.
- Can I make this recipe dairy-free?
- Yes, you can easily make this recipe dairy-free by substituting the butter with coconut oil or vegan butter. For the heavy cream, use full-fat coconut milk or cashew cream. These substitutions will provide a similar creamy texture without the dairy.
- How can I adjust the spice level of this recipe?
- To increase the spice level, you can add a pinch of chili powder, cayenne pepper, or finely chopped green chilies to the sauce. If you prefer a milder flavor, reduce the amount of garam masala and paprika. Taste the sauce as you cook and adjust the spices according to your preference.
- Can I freeze leftover butter chicken?
- Yes, leftover butter chicken can be frozen for up to 2-3 months. Allow the butter chicken to cool completely before transferring it to an airtight container or freezer bag. When ready to eat, thaw the butter chicken in the refrigerator overnight and reheat gently on the stovetop or in the microwave. Keep in mind that the texture of the sauce may change slightly after freezing and thawing.
