Description
This Quick Butter Chicken recipe offers a rich and creamy Indian classic that can be made fast and easily on the stovetop. Featuring tender chicken pieces simmered in a fragrant tomato-based sauce enriched with butter and cream, this dish delivers bold flavors with minimal prep. Perfect for weeknight dinners or casual gatherings, it pairs wonderfully with basmati rice or naan bread.
Ingredients
Chicken
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garam masala
- 1 tbsp vegetable oil
Butter Chicken Sauce
- 3 tbsp unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp paprika
- 1 tsp turmeric
- 1 tsp chili powder
- 1 cup canned crushed tomatoes
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare the chicken: Season the chicken pieces with salt, pepper, and garam masala. Set aside while you prepare the sauce.
- Sauté onions and aromatics: Heat the vegetable oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add spices: Mix in cumin, coriander, paprika, turmeric, and chili powder. Cook the spices for about 1 minute, stirring constantly to prevent burning, allowing them to release their flavors.
- Add tomatoes and simmer: Pour in the crushed tomatoes, stir well, and bring the mixture to a gentle simmer. Cook for 5-7 minutes until the sauce thickens slightly and the oil starts to separate on the surface.
- Cook the chicken: Add the seasoned chicken pieces to the sauce. Stir to coat the chicken and cover the skillet. Simmer for 10-12 minutes or until the chicken is cooked through and tender.
- Finish with cream and butter: Reduce the heat to low, stir in the heavy cream and the remaining 1 tablespoon of butter. Let it cook gently for 2-3 minutes until the sauce is creamy and well combined. Taste and adjust salt as needed.
- Serve: Garnish the butter chicken with freshly chopped cilantro and serve hot with basmati rice or naan bread.
Notes
- Use boneless chicken thighs for tender, juicy results, but chicken breasts can be substituted if preferred.
- Adjust chili powder to control the spice level according to your taste.
- For a richer sauce, you can add a splash of heavy cream at the end or use full-fat yogurt as a substitute.
- Leftover butter chicken keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Serve with steamed basmati rice or warm naan for an authentic meal experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
