Stovetop Indian Butter Chicken

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Introduction

Indian Butter Chicken, also known as Murgh Makhani, is a beloved dish that has captivated the hearts and taste buds of people around the world. This rich, creamy curry is known for its tender chicken pieces enveloped in a silky, aromatic tomato-based sauce, accented with spices that create a mouthwatering depth of flavor. While traditionally a dish cooked in a tandoor oven, Stovetop Indian Butter Chicken offers a simplified, yet equally satisfying way to enjoy this classic right at home.

This stovetop version of Butter Chicken provides the same vibrant, spiced profile and creamy texture without requiring special equipment or hours of cooking. It’s the perfect meal for anyone looking to indulge in a luxurious, comforting dish on a busy weeknight or a special occasion.

In this article, we’ll take you through why Stovetop Indian Butter Chicken is a must-try recipe, how to make it step by step, and share tips on variations and serving suggestions. With its rich flavors and ease of preparation, this recipe is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

  • Creamy and Rich: The combination of butter, cream, and aromatic spices creates a rich, luxurious sauce that perfectly coats tender chicken.
  • Flavorful: The depth of flavors from cumin, coriander, garam masala, and turmeric gives this dish its signature taste without being overly spicy. It’s rich but not overwhelming.
  • Quick and Easy: Unlike traditional recipes that involve multiple cooking techniques or an oven, this stovetop version simplifies the process without sacrificing flavor.
  • Customizable: Adjust the spice level, the creaminess, and even the protein for a dish that suits your preferences. You can easily make it milder or spicier depending on your taste.
  • Halal-Friendly: This recipe is made with chicken and no pork, bacon, or wine, making it suitable for a wide range of dietary preferences, including halal.

Preparation Time and Servings

  • Total Time: 45 minutes (20 minutes of prep, 25 minutes of cooking)
  • Servings: This recipe serves 4, but can easily be doubled or halved depending on the number of guests.
  • Nutrition Facts (per serving):
  • Calories: 400
  • Protein: 25g
  • Carbs: 10g
  • Fat: 28g

Ingredients

For the Chicken Marinade:

  • 1 lb (450g) boneless, skinless chicken thighs or breasts (cut into bite-sized pieces): Chicken thighs are more tender and juicy, but you can use breasts if you prefer leaner meat.
  • 1 cup plain yogurt: Helps tenderize the chicken while adding a tangy flavor.
  • 1 tablespoon ginger-garlic paste: The aromatic blend of ginger and garlic infuses the chicken with flavor.
  • 1 teaspoon turmeric powder: Adds color and a warm, earthy flavor.
  • 1 teaspoon ground cumin: For a smoky, earthy taste that complements the curry.
  • 1 teaspoon ground coriander: Provides citrusy and herbal undertones.
  • 1 teaspoon chili powder (adjust based on heat preference): Adds heat to the marinade and flavor depth.
  • Salt to taste

For the Butter Chicken Sauce:

  • 3 tablespoons unsalted butter: The key to the dish’s rich and creamy texture.
  • 1 tablespoon vegetable oil: Helps to cook the chicken evenly without burning the butter.
  • 1 large onion, finely chopped: Adds sweetness and body to the sauce.
  • 1 tablespoon ginger-garlic paste: For a fragrant base that enhances the sauce.
  • 1 (14 oz) can diced tomatoes: The main component of the sauce, providing sweetness and acidity.
  • 1 teaspoon garam masala: A classic spice mix that gives the sauce complexity and warmth.
  • 1 teaspoon ground cumin: Adds earthiness to balance the sweetness of the tomatoes.
  • 1 teaspoon chili powder: Enhances the heat of the curry.
  • 1 teaspoon ground turmeric: For a warm, golden color and flavor.
  • 1 cup heavy cream: For a rich, velvety finish to the sauce.
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Optional Additions:

  • 1 tablespoon sugar or honey (to balance acidity if needed)
  • 1 tablespoon kasuri methi (dried fenugreek leaves) for a more authentic flavor
  • Lemon juice for added tanginess

Step-by-Step Preparation

FIRST STEP: MARINATE THE CHICKEN

  1. Combine the Marinade Ingredients: In a large bowl, mix the yogurt, ginger-garlic paste, turmeric, cumin, coriander, chili powder, and salt. Stir well to combine.
  2. Marinate the Chicken: Add the chicken pieces to the marinade and toss until each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, marinate for 2-3 hours or overnight.

SECOND STEP: COOK THE CHICKEN

  1. Heat the Oil and Butter: In a large skillet or saucepan, heat the vegetable oil and 1 tablespoon of butter over medium-high heat.
  2. Cook the Chicken: Once the butter is melted and the oil is hot, add the marinated chicken pieces in batches to avoid overcrowding. Cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set it aside.

THIRD STEP: MAKE THE BUTTER CHICKEN SAUCE

  1. Sauté the Onion: In the same pan, add the remaining butter. Once melted, add the chopped onion and sauté for about 5 minutes, or until the onion is soft and golden brown.
  2. Add the Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
  3. Add the Tomatoes and Spices: Pour in the canned diced tomatoes along with garam masala, cumin, turmeric, and chili powder. Stir to combine and cook for another 5 minutes, allowing the tomatoes to break down and the spices to infuse the sauce.
  4. Simmer the Sauce: Add ½ cup of water (or chicken broth) to help create a smooth sauce. Bring it to a gentle simmer and let it cook for about 10-15 minutes, stirring occasionally.

FOURTH STEP: FINISH THE DISH

  1. Add the Cream: Once the sauce has thickened, lower the heat and stir in the heavy cream. Continue to cook for another 5 minutes, letting the cream fully incorporate into the sauce, creating a rich, velvety texture.
  2. Add the Cooked Chicken: Return the cooked chicken to the skillet. Stir to coat the chicken in the creamy sauce. Simmer for an additional 5 minutes to let the chicken absorb the flavors.
  3. Season and Garnish: Taste the sauce and add salt and pepper as needed. If the sauce is too tangy, balance it with a bit of sugar or honey. Garnish with freshly chopped cilantro and serve.

How to Serve Stovetop Indian Butter Chicken

Indian Butter Chicken is a versatile dish that pairs wonderfully with a variety of sides. Here are some great ways to serve this comforting dish:

1. With Basmati Rice

The creamy, spiced butter chicken sauce is perfect when paired with fluffy basmati rice. The rice soaks up the rich sauce, making each bite more satisfying.

2. With Naan or Roti

For an authentic experience, serve the butter chicken with warm, soft naan or roti. The bread helps to scoop up the sauce, adding a comforting texture to the meal.

3. With Roasted Vegetables

To add some balance to the richness of the butter chicken, serve it with roasted vegetables like carrots, bell peppers, and cauliflower. The slightly caramelized veggies provide a sweet contrast to the curry.

4. With a Side Salad

For a lighter option, pair the butter chicken with a fresh side salad. A simple cucumber, tomato, and onion salad with a drizzle of lemon juice is refreshing and complements the flavors of the curry.

Recipe Variations

While the traditional version of butter chicken is delicious, there are several ways to customize the recipe:

1. Make it Vegan

To make a vegan version of this dish, swap the chicken for tofu or your favorite plant-based protein. Use coconut cream instead of heavy cream and vegan butter in place of regular butter.

2. Spicy Butter Chicken

If you prefer a spicier version, increase the amount of chili powder or add fresh green chilies to the sauce. You can also experiment with other spices like Kashmiri red chili powder for a different kind of heat.

3. Add Extra Vegetables

To make the dish even more hearty, add vegetables like bell peppers, peas, or spinach to the sauce. These can be added when the chicken is simmering in the sauce, allowing them to absorb the flavors.

4. Swap the Protein

While chicken is the classic protein for this dish, you can easily swap it for lamb, beef, or shrimp for a different twist. Adjust cooking times accordingly for the type of protein you use.

Tips for Success

  • Use Bone-in Chicken: For even more flavor, you can use bone-in chicken pieces. The bones release more flavor into the sauce as it simmers, making it even richer.
  • Don’t Rush the Sauce: Allow the sauce to simmer for long enough to develop the deep, complex flavors. A rushed sauce won’t have the same depth.
  • Adjust Spice Levels: The recipe can be made milder or spicier depending on your preference. If you want a milder flavor, reduce the amount of chili powder, or omit it altogether.
  • Avoid Overcooking the Chicken: To ensure the chicken remains tender and juicy, be careful not to overcook it during both the marinating and cooking processes.

Freezing and Storage

Stovetop Indian Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze the dish, let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and reheat gently on the stovetop.

Conclusion

Stovetop Indian Butter Chicken is the ultimate comfort food, combining creamy, spiced sauce with tender chicken for a truly satisfying meal. Whether you’re serving it for a weeknight dinner, a special celebration, or just because you want something delicious, this dish is sure to please. By following the simple steps outlined in this recipe, you can enjoy a flavor-packed, rich curry without spending hours in the kitchen. So, grab your ingredients and get ready to enjoy a homemade, Halal-friendly, stovetop version of this iconic Indian dish!

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