30 Minute Indian Butter Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Marinating Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
450 kcal
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Course
Main Course
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Cuisine
Indian
30 Minute Indian Butter Chicken
Description
The 30 Minute Indian Butter Chicken begins by marinating chicken breasts in a mixture of Greek yogurt, lemon juice, ground cumin, garam masala, salt, and ground ginger, which tenderizes and infuses the chicken with Indian spices. The marinated chicken is then cooked until just done and set aside. Separately, butter or ghee is heated to sauté diced onions until softened, followed by the addition of minced garlic, jalapeño, and more spices like cumin, paprika, and garam masala to build a flavorful base.
Tomato sauce and heavy cream are added next to create the rich butter chicken sauce. The cooked chicken is returned to the pan to combine and soak up the sauce. The final dish delivers a creamy, mildly spiced curry with a balance of tangy and savory notes, brightened by optional fresh cilantro garnish.
This dish pairs well with cooked rice to absorb the sauce or warm flatbread for dipping. It suits weeknight dinners when you want Indian flavors in under half an hour. Vegetables like peas or paneer can be added instead of chicken to modify the recipe according to dietary preferences.
For a vegetarian version, swap the chicken for 2 to 3 cups of fresh or frozen vegetables or use paneer cheese cubed and browned in butter or ghee. The marinade step is skipped in vegetarian versions, and the vegetables or paneer are cooked with the onions and spices before simmering with the sauce.
Ingredients
Chicken Marinade
- 2 pounds chicken breast cubed, boneless skinless
- 1/2 cup yogurt plain, Greek
- 2 tablespoons lemon juice
- 2 teaspoons cumin ground
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon ground ginger
Butter Chicken Curry
- 6 tablespoon butter or ghee
- 1 medium white onion diced
- 2 cloves garlic minced
- 1 jalapeño minced
- 1 teaspoon cumin ground
- 2 teaspoon paprika
- 1 teaspoon garam masala
- 1 cup tomato sauce
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 cup cilantro for garnish, chopped, fresh
Instructions
- In a medium bowl, combine the Greek yogurt, lemon juice, cumin, garam masala, salt, ginger, and cubed chicken. Stir until well combined and the chicken is completely coated. Transfer to the fridge to marinate for 10 to 15 minutes.
- Preheat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set aside.
- Wipe the skillet clean and return to medium-high heat. Add the butter or ghee and then add the onions. Sauté for 5 minutes or until the onions begin to soften.
- Add the garlic, jalapeño, cumin, paprika, and garam masala. Toast for 1 to 2 minutes.
- Add the tomato sauce, heavy cream, and salt. Bring to a simmer. Once it comes to a simmer, add the chicken back to the skillet and stir to combine. Remove from heat and serve hot over cooked rice. Garnish with freshly chopped cilantro (optional).
Notes
- To make a vegetarian version, substitute 2 to 3 cups of vegetables such as peas, green beans, carrots, cauliflower, or green bell pepper, skipping the marination steps.
- Paneer cheese can be used as a protein alternative: cut into cubes and brown in butter or ghee before adding to the sauce.
- Serve hot over cooked rice and garnish with fresh cilantro for best flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 8g | 3% |
| Protein | 36g | 72% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 182mg | 61% |
| Sodium | 1095mg | 46% |
| Potassium | 808mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1562IU | 31% |
| Vitamin C | 11mg | 12% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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