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30 Minute Indian Butter Chicken
5 from 234 votes

30 Minute Indian Butter Chicken

30 Minute Indian Butter Chicken features marinated cubed chicken cooked in a spiced tomato cream sauce enriched with butter or ghee. The recipe uses warm spices such as cumin, garam masala, and paprika combined with yogurt and lemon in the marinade to tenderize and flavor the meat. The sauce is smooth and mildly spiced, enhanced by garlic, jalapeño, and fresh cilantro garnish. This quick take on a classic Indian dish balances creamy and savory elements with a touch of heat.

Prep Time
5 mins
Cook Time
10 mins
Marinating Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 450 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic, jalapeño, cumin, paprika, and garam masala. Toast for 1 to 2 minutes.
  5. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 450

% 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.