Easy 30 Minute Stovetop Butter Chicken Recipe
If you’re craving the rich, creamy flavors of butter chicken but don’t have much time to spare, this Easy 30 Minute Stovetop Butter Chicken recipe is just what you need. In just half an hour, you can enjoy tender chicken pieces simmered in a velvety tomato and butter sauce, perfectly spiced to create a comforting dish that rivals your favorite takeout. It’s a quick and satisfying way to bring the taste of Indian cuisine to your kitchen without the hassle.
This Stovetop Butter Chicken recipe is a game-changer for busy weeknights when you want something delicious without spending hours in the kitchen. The blend of aromatic spices, creamy sauce, and succulent chicken comes together in just 30 minutes, making it an ideal choice for a quick yet flavorful dinner. Whether you’re a fan of Indian food or trying it for the first time, this recipe is sure to become a household favorite.
Ingredients & Substitutions
2-3 lbs boneless skinless chicken thighs or breast, cut into bite sized pieces
½ cup plain Greek yogurt
9 cloves garlic, minced
2 Tbsps ginger, minced (or use ginger paste)
1 tablespoon garam masala
1 teaspoon turmeric
2 ½ teaspoon cumin
2 teaspoon chili powder
2 ¼ teaspoon sea salt
2 tablespoon oil (vegetable or avocado oil)
2 tablespoon ghee (or butter)
14 oz tomato sauce (or a homemade tomato puree)
½ teaspoon cayenne pepper
1 cup heavy cream (or full fat canned coconut milk)
½ teaspoon dried fenugreek
fresh cilantro (optional)
How to Make Creamy Butter Chicken:
- In a large bowl, combine sauce ingredients: yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder and salt. Mix well. Add chicken pieces and toss to coat.
- Cover and refrigerate for 30 minutes or up to 24 hours.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. When oil is sizzling hot, add chicken pieces, discard extra marinade. Cook until brown and flip. Do not overcrowd the pan. You might need to cook in 2 batches. When chicken is browned remove, cover and set aside. The chicken will finish cooking in the sauce later.
- Heat the ghee or butter in the pan. Add the garlic and ginger. Sauté for a minute or until fragrant.
- Add coriander, cumin, garam masala, chili powder and cayenne pepper to the hot pan. Stir for about 30 seconds.
- Add the tomato sauce and salt. Use a silicone spatula or wooden spoon to scrape the bottom of the pan and get all the spices mixed into the tomato sauce. Reduce heat to simmer for about 5 minutes to allow flavors to combine. Stir occasionally.
- Reduce heat to low. Slowly pour in the heavy cream, whisking to combine as you pour.
- Add the dried fenugreek. Stir.
- Add the chicken with juices back into the pan and cook for 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling. If the sauce is too thick, add 1 tablespoon of ghee or butter. Stir to combine.
- Remove from heat. Garnish with chopped cilantro. Serve with naan and basmati rice.
Creamy Butter Chicken Recipe
Cuisine: AmericanDifficulty: Easy6
servings5
minutes25
minutes440
kcalIngredients
1/2 c. uncooked white or brown rice
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
2 Tbsp. tomato paste
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
1 c. shredded Monterey jack Chopped fresh parsley, for serving
Directions
- Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions.
- Meanwhile, in a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.
- Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.
- Arrange peppers cut side up in a 13″x9″ baking dish and drizzle with oil. Spoon beef mixture into each pepper. Top with cheese, then cover baking dish with foil.
- Bake peppers until tender, about 35 minutes. Uncover and continue to bake until cheese is bubbly, about 10 minutes more.
- Top with parsley before serving.
