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A traditional classic Indian dish; this stovetop butter chicken recipe is perfect for all your Indian restaurant cravings! #butterchicken #indian #recipe #chickenrecipe #chicken
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4.50 from 2 votes

Stovetop Butter Chicken

An incredibly flavorful and classic Indian dish that is super easy to put together at home!
Prep Time20 minutes
Cook Time25 minutes
Chill time6 hours
Total Time6 hours 45 minutes
Servings: 4
Author: Julie Chiou

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.
    1 pound boneless, skinless chicken breast, 2 tablespoons tandoori paste, 1 teaspoon grated ginger, 2 cloves garlic, 1 teaspoon chili powder, 1 1/2 tablespoon coriander powder, 1 1/2 teaspoon ground cumin, 1/2 teaspoon garam masala, 1/2 cup plain greek yogurt
  • 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.
    2-4 tablespoons unsalted butter, 1 onion
  • Add the bag of chicken and the marinade into the skillet. Stir to incorporate then pour the tomatoes in. Stir to combine.
    14.5 ounce can crushed tomatoes
  • 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.
    1/2 cup heavy cream
  • Season with salt and pepper, to taste. Add cayenne if you want more heat.
    Salt and pepper, Pinch of cayenne for extra heat
  • Serve over basmati rice and with naan!

Video

Nutrition

Serving: 1 serving | Calories: 367 kcal | Carbohydrates: 15 g | Protein: 30 g | Fat: 21 g | Saturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 130 mg | Sodium: 314 mg | Potassium: 880 mg | Fiber: 4 g | Sugar: 7 g

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