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Quick and Easy Stovetop Indian Butter Chicken - Perfect for Busy Weeknights

Indian Butter Chicken (Murgh Makhani) is a delicious and creamy dish that’s perfect for busy weeknights. The combination of tender chicken, a spiced tomato sauce, and a rich, creamy finish makes this dish irresistible. Whether you're serving it for family dinner or a casual gathering, this stovetop recipe ensures you can enjoy authentic Butter Chicken in no time.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 4 -6 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Chicken Marinade:
  • 2-3 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
  • ¼ cup plain Greek yogurt
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 ½ teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon sea salt
Sauce:
  • 2 tablespoons oil vegetable, canola, or avocado
  • 2 tablespoons ghee or butter
  • 5 cloves garlic minced
  • 1 ½ teaspoon cumin
  • 1 ½ teaspoon garam masala
  • 1 teaspoon ground coriander
  • 14 oz tomato sauce
  • 1 teaspoon red chili powder
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoon sea salt
  • 1 cup heavy cream or full-fat coconut milk
  • ½ teaspoon dried fenugreek or crushed kasoori methi
  • Fresh cilantro for garnish, optional

Method
 

Marinate the Chicken:
  1. In a large bowl, mix Greek yogurt, minced garlic, ginger, garam masala, turmeric, cumin, red chili powder, and sea salt.
  2. Add chicken pieces and coat them thoroughly. Cover and refrigerate for at least 30 minutes (for best results, marinate for 2-4 hours or overnight).
Prepare the Sauce:
  1. Heat oil and ghee in a large pan over medium-high heat.
  2. Add minced garlic and sauté until fragrant (1-2 minutes).
  3. Stir in cumin, garam masala, and ground coriander, cooking for another minute to release the spices’ aromas.
Cook the Chicken:
  1. Add the marinated chicken to the pan. Cook for 8-10 minutes, browning and ensuring the chicken is cooked through.
  2. Pour in the tomato sauce, red chili powder, cayenne pepper, and sea salt. Stir to combine.
  3. Reduce heat and simmer for 15-20 minutes, letting the flavors meld together.
Finish the Sauce:
  1. Stir in heavy cream or coconut milk and cook for 5 more minutes, allowing the sauce to thicken and become creamy.
  2. Sprinkle with dried fenugreek and mix well.
  3. Garnish with fresh cilantro if desired.

Notes

  • Chicken Thighs: Chicken thighs are perfect for this dish as they remain tender and juicy. You can use chicken breasts, but they may be drier.
  • Marinate Longer: For deeper flavors, marinate the chicken overnight.
  • Adjust Spices: Feel free to adjust the spices to your taste, especially the cayenne pepper for more or less heat.
  • Make Ahead: Butter Chicken can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat before serving.

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