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I know it’s like a bajillion degrees outside right now but there is something about Indian cuisine that I can have ALL YEAR LONG. I end up having cravings randomly and of course this week, when the heat index is in the 100’s, I’m craving this stovetop butter chicken.
I actually created a video for this stovetop butter chicken recipe in March when it was still abnormally freezing. We were so thankful for this recipe at that time because it just warms your right through! You can actually check out the full video out below!
Why this stovetop butter chicken recipe is so amazing?
Well, for one, the FLAVORS are incredible. There are a bunch of warming spices in this stovetop butter chicken that completely warm your soul. It’s like it is giving you a giant hug.
Two, if you’ve been intimidated to dabble in cooking/making Indian cuisine at home, this is a great beginner recipe!
And three, it really takes no time to put together on the stovetop.
We love serving this over basmati rice and with naan!
This stovetop butter chicken is so creamy and it’s not very hands on. You can marinade the chicken for as long as you have (I sometimes even prep it the morning of because of how simple it is to throw into a plastic bag).
It will taste fantastic no matter what!
This dish brings me back to London. I seriously CANNOT stop dreaming about the Indian dinner we had at Dishoom. Like hands down that was the best meal of my life so far. Well, ONE of the best meals of my life.
Jason and I still rave about Dishoom, dream about it, talk about it, recommend it to everyone.
If I can’t have Dishoom here in the states, this stovetop butter chicken recipe will have to do for now.
That is until I can get my butt over to England!!!
You may be interested in this slow cooker tikka masala too! Of course you’ll want to serve your stovetop butter chicken and tikka masala with some homemade naan!
Be sure to watch me make this stovetop butter chicken in the video below!
Stovetop Butter Chicken
Equipment
Ingredients
For the chicken marinade
- 1 pound (454 g) boneless, skinless chicken breast, cubed into 1" cubes
- 2 tablespoons tandoori paste
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 ½ tablespoon coriander powder
- 1 ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ cup (100 g) plain greek yogurt
For the rest of the dish
- 2-4 tablespoons (28 g) unsalted butter
- 1 onion, sliced or diced
- 14.5 ounce (411 g) can crushed tomatoes
- ½ cup (118 ml) heavy cream
- Salt and pepper, to taste
- Pinch of cayenne for extra heat, optional
Instructions
- Place the cubed chicken into a large resealable plastic bag. Then whisk the remaining ingredients for the marinade in a bowl and pour into plastic bag. Seal then using your hands, massage and mix the chicken until all is coated with the marinade. Marinade for 6-8 hours or overnight.
- When ready, heat a large skillet over medium-high heat and melt the butter in the skillet.
- Once the butter is melted, add the onion. Cook until the onions are tender, about 3-5 minutes.
- Add the bag of chicken and the marinade into the skillet. Stir to incorporate then pour the tomatoes in. Stir to combine.
- Cook uncovered on medium heat until it comes to a simmer and until the chicken is cooked through, about 10-15 minutes.
- Add the heavy cream, stir to incorporate and simmer for an additional 5 minutes.
- Season with salt and pepper, to taste. Add cayenne if you want more heat.
- Serve over basmati rice and with naan!
My KIDS LOVE this RECIPE!. One problem is today I don’t have Tandoori Paste. I found a recipe for Tandoori Paste, and I have all of the ingredients. QUESTION: Do I still need to add all of the other spices that you have listed for the Marinade? THANKS! Christine Alexander
yep!
This is delicious and a go-to meal for our family!
Hello, is it possible to get the recipe that was on here about a month ago. It didn’t include tandoori paste.
Hi, this recipe always had tandoori paste in it. I’m not quite sure which other recipe you may be referring to.
Hey just curious, can I substitute the white rice for something healthier? Like quinoa?
Yes, absolutely!
Amen to Dishoom! That is home to one of the most amazing Indian food in the world. Loved their Bhel Puri and Black Dhal – and of course I died with their butter chicken! Gonna try this recipe very very soon!
Yes! So good
I finally made this a few weeks ago. I had tried several other versions and yours was by far the best. Definitely a recipe I’ll be adding to my rotation.
Great to hear!!
Question: In the video you add the spices to the marinade. In the directions below the recipe, the spices are added later to the chicken in the pan. Which way do you usually make this?
I actually have made them both ways and they turn out the same but I can see how it can be confusing if you are watching the video and then wanting to make it. I’ll re-write a bit.
I watched your video for butter chicken several times then looked at the recipe for printing and they are not the same steps as what you did in the video. The recipes needs to be re-written or your video is not showing the correct order of steps.
Hi, I’m sorry. Shooting videos vs. cooking in the kitchen developing a recipe is not the same. When I shoot videos, I kind of go off the cuff so yes, written instructions vs. video is not 100% the same but honestly, they both turn out the same exact way. I’ll modify the steps.
I’m so glad you posted this recipe. One of my fav memories of my grandfather is walking to the “The Mogul” restaurant, every Sunday and ordering butter chicken and naan! I want to make this! And you’re right, you can eat butter chicken anytime of the year!
What a great memory!
Ooooooooh yes! Will definitely try this out. And yes to Indian year round! There’s a buffet that we go to all the time at work. Also I discovered Tasty Bite at Target. I’ve gotten the Channa Masala for work.