30 Minute Indian Butter Chicken

Butter chicken and white rice in black bowl

4.95 from 77 votes

Indian Butter Chicken is ready in under 30 minutes with a simple makhani sauce that packs a ton of flavor. It's an easy dinner that feels like it came straight from a restaurant!

Prep Time5

Cook Time10

Marinating Time15

Total Time30

Course: Main Dish

Cuisine: Indian

Keyword: Butter Chicken

Servings: servings

Author: Rachel Farnsworth

Ingredients

Chicken Marinade

2 pounds boneless skinless chicken breasts cubed
1/2 cup plain greek yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
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 jalapeno minced
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon garam masala
1 cup tomato sauce
1 cup heavy cream
1/2 teaspoon salt
1/4 cup chopped fresh cilantro for garnish

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).

Video

[yeetvid]

Notes

Vegetarian Option: You can easily make this into a vegetarian dish using 2 to 3 cups of fresh or frozen vegetables in place of the chicken. Skip steps 1 and 2 (including the marinade ingredients) and saute your chosen vegetables with the onion in Step 3 until tender. We love this dish with peas, green beans, carrots, cauliflower, and green bell pepper.
Paneer Makhani: If you’re hoping for a bit more substance, you can always use one pound of paneer, which is a specialty cheese from India. Paneer should be cut into bite-sized cubes and then cooked in butter or ghee until browned on all sides. Just like the vegetarian option, you’ll skip steps 1 and 2 and brown your paneer with the onions in step 3.

Nutrition