30 Minute Indian Butter Chicken

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Indian Butter Chicken is ready in 30 minutes and has the most incredible spices and flavors. No one will believe this isn’t takeout!

Butter chicken originated in northern India in the late 1950s and quickly became popular around the world. The makhani sauce and chicken paired with the most incredible spices and flavours. Serve it with rice for a quick and tasty meal. Indian food, we know, can seem a little daunting. Maybe it’s because everyone has their favorite Indian dish or restaurant, and “absolutely nobody does it like my local!” But hear us out, because this Butter Chicken is the absolute best. We’ve had enough!

The secret to great butter chicken is the sauce. Butter Chicken is also known as Murgh Makhani. Makhani sauce is the blend of aromatic spices, tomato paste and cream that makes this dish so addictive. You can even find makhani, dal or paneer makhani in some other Indian dishes; but nothing beats traditional chicken makhani (butter chicken). Historically, butter chicken was an accidental concoction that used leftover chicken in a tomato sauce with lots of cream and butter.

What is kalam masala? Where do I buy it?

Garam Masala is a mixture of ground spices commonly used in Indian cuisine. In the US, Europe, Australia, and Canada, you can find garam masala in the general spice section of most grocery stores.If you can’t find it at your local store, it’s a simple spice blend, so You can easily make it at home.

vegetarian options

Add vegetables: You can easily make this vegetarian dish by substituting 2 to 3 cups of fresh or frozen vegetables for the chicken. Skip steps 1 and 2 (including the marinade ingredients), and sauté the vegetables of your choice with the onions in step 3 until softened. We love this dish with peas, green beans, carrots, cauliflower and bell peppers.
Paneer Makhani: If you want more substance, you can always use a pound of paneer, a specialty cheese from India. Paneer should be cut into bite-sized cubes and cooked in butter or ghee until browned on all sides. Just like the vegetarian option, you’ll skip steps 1 and 2 and brown the cheese with onions in step 3.

what do i use for this?

In Indian restaurants, people usually ask if you want to serve it with naan or rice, but why choose? Two, please!Bake some naan, serve with your sauce and a real serving of basmati rice karahi bowlyou’ll have guests wondering if you’ve sneaked takeout!

Butter Chicken Sauce in a Skillet

If you liked this recipe, you might be interested in these other delicious Indian-inspired recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Black Bowl Butter Chicken and White Rice

Indian Butter Chicken is ready in 30 minutes and has the most incredible spices and flavors. No one will believe this isn’t takeout!

Preparation time 5 minute

cooking time 10 minute

marinating time 15 minute

total time 30 minute

raw material

chicken marinade

  • 2 pound Boneless Skinless Chicken Breasts cube
  • 1/2 cup Plain Greek Yogurt
  • 2 tablespoon lemon juice
  • 2 teaspoon cumin powder
  • 1 teaspoon Karam Masala
  • 1 teaspoon Salt
  • 1 teaspoon ginger powder

Butter Chicken Curry

  • 6 tablespoon butter or ghee
  • 1 Moderate white onion diced
  • 2 clove garlic minced
  • 1 chili minced
  • 1 teaspoon cumin powder
  • 2 teaspoon chili
  • 1 teaspoon Karam Masala
  • 1 cup ketchup
  • 1 cup heavy cream
  • 1/2 teaspoon Salt
  • 1/4 cup fresh chopped cilantro for decoration

instruct

  • In a medium bowl, combine Greek yogurt, lemon juice, cumin, curry powder, salt, ginger, and chicken pieces. Stir until well combined and the chicken is completely coated. Transfer to refrigerator to marinate for 10 to 15 minutes.

  • Preheat a large skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until cooked through, about 5 to 7 minutes. Remove chicken from pan and set aside.

  • Wipe skillet clean and return to medium-high heat. Add the butter or ghee, then add the onions. Saute 5 minutes or until onions begin to soften.

  • Add the garlic, jalapeños, cumin, paprika and curry powder. Bake for 1 to 2 minutes.

  • Add tomato paste, heavy cream and salt. Bring to a simmer. When it has simmered, return the chicken to the skillet and stir to combine. Remove from heat and serve hot over cooked rice. Garnish with fresh chopped cilantro (optional).

notes

Vegetarian options: You can easily make this vegetarian dish by substituting 2 to 3 cups of fresh or frozen vegetables for the chicken. Skip steps 1 and 2 (including the marinade ingredients), and sauté the vegetables of your choice with the onions in step 3 until softened. We love this dish with peas, green beans, carrots, cauliflower and bell peppers.
Paneer Makhani: If you want more substance, you can always use a pound of paneer, a specialty cheese from India. Paneer should be cut into bite-sized cubes and cooked in butter or ghee until browned on all sides. Just like the vegetarian option, you’ll skip steps 1 and 2 and brown the cheese with onions in step 3.

Calories: 450kcal | carbohydrate: 8G | protein: 36G | fat: 31G | Saturated fat: 17G | cholesterol: 182mg | sodium: 1095mg | Potassium: 808mg | fiber: 2G | sugar: 3G | Vitamin A: 1562unit | Vitamin C: 11mg | calcium: 76mg | iron: 2mg

30 Minute Indian Butter Chicken