Name: 30-Minute Indian Butter Chicken – quick and easy recipes for your stovetop fix
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless chicken thighs, cut into bite-size pieces; 1 tbsp oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 tsp ginger, grated; 1 tbsp garam masala; 1 tsp ground cumin; 1/2 tsp turmeric; 1/2 tsp chili powder; 1/2 tsp salt; 1/4 cup tomato paste; 1 cup heavy cream (or coconut milk); 2 tbsp butter; Fresh cilantro, for garnish; Cooked rice or naan, for serving

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There are nights when you just want a warm, saucy dish without turning your kitchen into a disaster zone. This stovetop Indian Butter Chicken delivers the comfort of takeout, minus the wait time and price tag. It comes together in one pan, with just enough creaminess and spice to satisfy everyone at the table. I’ve made this on a Tuesday after a long day and again for a casual Friday dinner party. No one could tell it only took 30 minutes. If you’re into quick easy chicken recipes, or you’re just hunting for delicious recipes for dinner easy enough to pull off midweek, this is your hero. Whether you’re new to making Indian-inspired dishes or a seasoned curry veteran, this one keeps things simple and stress-free.

1) Key Takeaways
2) Easy 30-Minute Indian Butter Chicken Recipe
3) Ingredients for 30-Minute Indian Butter Chicken
4) How to Make 30-Minute Indian Butter Chicken
5) Tips for Making 30-Minute Indian Butter Chicken
6) Making 30-Minute Indian Butter Chicken Ahead of Time
7) Storing Leftover 30-Minute Indian Butter Chicken
8) Try these Chicken recipes next!
9) 30-Minute Indian Butter Chicken
10) Nutrition

1) Key Takeaways

You can whip this up in about 30 minutes.
Uses everyday pantry spices and simple ingredients.
Perfect with rice or naan, or both if you’re like me.
This recipe is a lifesaver on busy nights or lazy weekends.

2) Easy 30-Minute Indian Butter Chicken Recipe

This quick and easy recipe is a go-to comfort meal when time is short but your cravings aren’t. You’re not alone if your brain starts humming with hunger the second you hear the words “butter chicken.” We’ve all been there.

Instead of scrolling your food delivery app, give this recipe a shot. It’s warm, rich, and satisfying without the hours of simmering some folks might expect from Indian-style dishes. The best part? It comes together on the stovetop in under 30 minutes.

I’ve made this more times than I can count, and I’ve never met a soul who didn’t go back for seconds. The creamy sauce clings to the chicken like it knows what it’s doing. Add some rice, maybe a little naan on the side, and you’ve got a proper dinner situation going on.

3) Ingredients for 30-Minute Indian Butter Chicken

Boneless Chicken Thighs: These are more forgiving than breast meat and soak up the spices like a dream. I chop them into bite-sized pieces so they cook fast and stay tender.

Oil: You’ll only need a tablespoon to get things going. It helps soften the onions and carry the spices through the dish.

Onion: A small, finely chopped one works well. It’s the base of the flavor and practically melts into the sauce.

Garlic and Ginger: You want both. Fresh is best. They add depth and a little heat that hits right in the back of your throat (in a good way).

Garam Masala, Cumin, Turmeric, Chili Powder: This blend brings warmth, earthiness, and a pop of color. Don’t skip any of them.

Salt: Just enough to bring everything to life. Trust your taste buds here.

Tomato Paste: It gives the sauce a punch of tang and thickness. It also deepens the color.

Heavy Cream or Coconut Milk: Choose your adventure. Cream is classic, but coconut milk adds a twist if you like it slightly tropical.

Butter: A few tablespoons finish the sauce and give it that unmistakable richness.

Cilantro: A sprinkle on top does wonders for the final dish. It brightens every bite.

Cooked Rice or Naan: These aren’t just for show—they’re your sauce mop. Don’t skip them.

4) How to Make 30-Minute Indian Butter Chicken

Step 1: Heat a large skillet over medium. Add oil, then toss in your onion. Let it soften for 4 to 5 minutes, stirring now and then.

Step 2: Add garlic and ginger. Let them cook for about a minute. You’ll smell it when it’s ready—it’s impossible to miss.

Step 3: Add all the spices and salt. Stir for 30 seconds to wake them up. The scent will tell you everything’s on track.

Step 4: Add chicken and cook until the outside is no longer pink. That’ll take around 6 minutes. Don’t worry about perfection here—it’ll finish cooking in the sauce.

Step 5: Add tomato paste and stir to coat the chicken. You’re looking for a deep red hue here.

Step 6: Pour in the cream. Stir gently. Let the whole thing simmer down for 10 to 12 minutes, stirring occasionally.

Step 7: Drop in the butter and stir until it melts right in. That’s your final step before serving.

Step 8: Serve hot with chopped cilantro and rice or naan—or both. I won’t judge.

5) Tips for Making 30-Minute Indian Butter Chicken

If your onion starts browning too fast, lower the heat a bit. You want soft and translucent, not crispy. That’s one of those little things that make the sauce smoother.

Use heavy cream if you want that traditional restaurant taste. Coconut milk works great too, and gives the dish a twist that’s a bit sweet and unexpected.

Double the batch if you’ve got extra mouths to feed. It reheats like a champ and might even taste better the next day. Butter chicken loves the fridge.

6) Making 30-Minute Indian Butter Chicken Ahead of Time

Want to cook ahead? This recipe fits the bill. Make the full batch and store it once cooled. The flavors settle in overnight, and everything tastes deeper the next day.

Keep the rice or naan separate so they don’t soak up too much sauce. I keep them in different containers and warm them right before serving.

You could even portion it into individual servings for the week. Lunches, dinners, late-night bites—it’s ready when you are. Now that’s what I call a quick and easy recipe win.

7) Storing Leftover 30-Minute Indian Butter Chicken

Let it cool before you stash it. Store leftovers in an airtight container in the fridge. It’ll hold well for up to four days. Longer than that, I usually freeze it.

If you’re freezing, use freezer-safe containers or bags. Let it thaw overnight in the fridge before reheating. A quick simmer on the stove brings it right back to life.

One note: the cream might separate a little when reheated. Just stir it and it’ll come back together. I’ve done it plenty of times—it still tastes amazing.

8) Try these Chicken recipes next!

9) 30-Minute Indian Butter Chicken