30-Minute Indian Butter Chicken – quick and easy recipes for your stovetop fix
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.
Servings: 4 servings
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
Instructions
- Heat oil in a large skillet over medium heat. Add onion and sauté until soft and translucent, about 4–5 minutes.
- Stir in garlic and ginger and cook for another minute.
- Add garam masala, cumin, turmeric, chili powder, and salt. Stir until fragrant, around 30 seconds.
- Add chicken pieces and cook until no longer pink on the outside, about 5–6 minutes.
- Stir in tomato paste and mix well to coat the chicken.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat and let it cook for 10–12 minutes, stirring occasionally.
- Add butter and stir until melted and incorporated.
- Serve hot, garnished with fresh cilantro and paired with rice or naan.