30 Minute Stovetop Indian Butter Chicken

Indian Butter Chicken, known as Murgh Makhani, has its roots in Delhi, emerging from the kitchens of the Moti Mahal restaurant in the 1950s. This dish embodies the essence of Indian cuisine with its creamy tomato sauce and aromatic spices. Its widespread popularity in Indian restaurants around the world is a testament to the dish’s ability to enchant taste buds, making it a beloved choice for both newcomers and seasoned lovers of Indian food. Whether it accompanies fluffy naan or steamed basmati rice, butter chicken is a celebration of flavor that brings comfort to any meal.

Ingredients for Indian Butter Chicken

List of Ingredients

For the Chicken

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder

For the Sauce

• 4 tablespoons butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 can (15 ounces) crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon sugar
• 1 teaspoon garam masala
• 1 teaspoon salt (adjust as needed)
• ½ teaspoon red chili powder (adjust for spice)
• Fresh cilantro for garnish

For the Garnish

• Additional cilantro for sprinkling
• A dollop of cream or yogurt for serving

Ingredient Measurement Guide (US Measurements)

Preparing the Chicken

Step-by-step instructions

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with salt, red chili powder, and garam masala. Mix well and let marinate for at least 15 minutes to absorb all the spices.
2. Cooking the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Making the Butter Chicken Sauce

Preparation of ingredients

• Chop the Vegetables: While the chicken is marinating, finely chop the onion, mince the garlic, and ginger. This preparation will ensure that the sauce cooks evenly and absorbs all the flavors.

Cooking process

1. Sauté the Aromatics: In the same skillet used for the chicken, melt 4 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
3. Incorporate Tomatoes: Pour in the crushed tomatoes. Stir well to combine, and let the mixture simmer for about 5 minutes. This will allow the tomatoes to break down and create a rich base for the sauce.

4. Creamy Finish: Reduce the heat to low and stir in the heavy cream, sugar, garam masala, and salt. Allow this to cook on low heat for another 5-7 minutes. The sauce should begin thickening and becoming creamy.
5. Adjust the Seasoning: Taste the sauce and adjust salt and spices as necessary, adding more red chili powder for heat if desired.

Combining Chicken and Sauce

Mixing the chicken and sauce

1. Return the Chicken: Once the sauce is creamy and well-seasoned, add the cooked chicken back to the skillet. Stir gently to coat the chicken with the sauce.
2. Simmer Together: Let the chicken simmer in the sauce for an additional 5 minutes, allowing the flavors to meld beautifully.

Cooking Until Ready

• Ensure the chicken is heated through and coated deliciously. This step enhances the butter chicken experience, ensuring each piece is flavorful and succulent.

Final Touches and Garnishing

Adding Final Ingredients

• Just before serving, stir in some fresh cilantro into the sauce. This addition not only enhances the flavor but also adds a touch of freshness to the dish.

Garnishing Instructions

• Serve the butter chicken warm, garnished with additional cilantro, and a dollop of cream or yogurt for a creamy, luxurious finish. This not only elevates the dish visually but also adds an extra layer of flavor.

Serving Suggestions

Traditional Indian side dishes

• Serve your Indian Butter Chicken with traditional side dishes such as:
  • Fluffy naan bread for dipping
  • Steamed basmati rice, which soaks up the delightful sauce
  • A refreshing cucumber raita to balance the spices

Drink pairings

• Pair your meal with drinks that complement the rich flavors:
  • Mango lassi for a sweet contrast
  • Chilled Indian beers like Kingfisher or a light white wine to cut through the creaminess

Storage and Reheating Tips

Best ways to store

• Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. If you wish to keep it longer, consider freezing it for up to 3 months. Make sure to allow it to cool completely before transferring to containers, and separate into smaller portions for easy reheating.

Reheating procedure for best flavor retention

• To reheat, thaw in the refrigerator if frozen, then gently microwave or heat in a saucepan over low heat. Stir regularly to ensure even heating and prevent sticking. If the sauce is too thick after refrigeration, feel free to add a splash of water or cream for the desired consistency.

Frequently Asked Questions (FAQs)

Can I use any kind of chicken?

• While the traditional recipe calls for boneless, skinless chicken thighs, you can also use chicken breasts. However, thighs are preferred due to their juiciness and flavor. Ensure they are cut into consistent bite-sized pieces for even cooking.

How can I make it more/less spicy?

• Adjust the amount of red chili powder in the recipe to control the spice level. For milder flavor, start with less and taste as you go. If you enjoy more heat, incorporate fresh green chilies or additional chili powder during cooking.

Can I store and reheat the leftover?

• Yes! Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Follow the appropriate reheating techniques mentioned above to ensure the best texture and flavor.

Conclusion

In this lively culinary adventure, you have discovered how to whip up a delightful 30-minute stovetop Indian Butter Chicken. From marinating the chicken to crafting a creamy, spiced sauce, each step is a joy that leads to a wonderfully savory dish. So don your apron and give this recipe a try; it guarantees a rewarding experience that brings the warmth of Indian flavors to your table!

30 Minute Stovetop Indian Butter Chicken

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• Author: Amelia
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A quick and delicious recipe for Indian Butter Chicken, also known as Murgh Makhani, featuring a creamy tomato sauce and aromatic spices.

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Ingredients

Scale 1x2x3x

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 4 tablespoons butter, 1 medium onion, finely chopped, 3 garlic cloves, minced, 1 tablespoon ginger, minced, 1 can (15 ounces) crushed tomatoes, 1 cup heavy cream, 1 teaspoon sugar, 1 teaspoon garam masala, 1 teaspoon salt (adjust as needed), ½ teaspoon red chili powder (adjust for spice), Fresh cilantro for garnish, Additional cilantro for sprinkling, A dollop of cream or yogurt for serving

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Instructions

Marinate the Chicken: In a large bowl, combine the chicken pieces with salt, red chili powder, and garam masala. Mix well and let marinate for at least 15 minutes to absorb all the spices., Cooking the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside., Sauté the Aromatics: In the same skillet used for the chicken, melt 4 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes., Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant., Incorporate Tomatoes: Pour in the crushed tomatoes. Stir well to combine, and let the mixture simmer for about 5 minutes. This will allow the tomatoes to break down and create a rich base for the sauce., Creamy Finish: Reduce the heat to low and stir in the heavy cream, sugar, garam masala, and salt. Allow this to cook on low heat for another 5-7 minutes. The sauce should begin thickening and becoming creamy., Adjust the Seasoning: Taste the sauce and adjust salt and spices as necessary, adding more red chili powder for heat if desired., Return the Chicken: Once the sauce is creamy and well-seasoned, add the cooked chicken back to the skillet. Stir gently to coat the chicken with the sauce., Simmer Together: Let the chicken simmer in the sauce for an additional 5 minutes, allowing the flavors to meld beautifully.

Notes

Serve with fluffy naan or steamed basmati rice. Pair with drinks like mango lassi or chilled Indian beers.

• Prep Time: 15 minutes
• Cool Time: 0
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 120mg

Keywords: Indian Butter Chicken, Murgh Makhani, 30 Minute Recipe, Quick Dinner, Indian Cuisine