Description
This 30 Minute Spicy Indian Butter Chicken recipe offers a quick and flavorful version of the classic Indian dish. Tender chicken is marinated in yogurt and spices, seared to perfection, then simmered in a rich, creamy tomato and coconut milk sauce, garnished with fresh cilantro. Served over steamed rice with naan, it’s a perfect weeknight meal bursting with authentic Indian flavors and a spicy kick tailored to your taste.
Ingredients
Scale
Marinade
- 2 pounds boneless skinless chicken breasts or thighs, cut into bite-size chunks
- 1/4 cup plain Greek yogurt
- 3 cloves garlic, minced or grated
- 1 tablespoon fresh grated ginger
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 – 1 teaspoon cayenne pepper, use to your taste
- 1 teaspoon kosher salt
Cooking
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter, divided
- 1 large yellow onion, chopped
- 3 cloves garlic, minced or grated
- 1 tablespoon fresh grated ginger
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 – 1 teaspoon cayenne pepper, use to your taste
- 1-2 teaspoons crushed red pepper flakes, use to your taste
- Salt and black pepper, to taste
- 1/2 cup tomato paste
- 1 (14 ounce) can full-fat coconut milk (or substitute with 1 cup cream)
- 1 cup water
- 1/2 cup fresh cilantro, roughly chopped
To Serve
- Steamed rice
- Naan bread
Instructions
- Marinate the Chicken: In a bowl, toss together the chicken chunks, yogurt, 3 cloves minced garlic, 1 tablespoon grated ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper according to your spice preference, and 1 teaspoon salt. Let the mixture sit for 5 to 10 minutes to allow the flavors to meld and tenderize the chicken.
- Sear the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the marinated chicken and sear it on both sides until nicely browned, about 2 minutes per side. Add 1 tablespoon of butter and toss the chicken to coat it evenly. Then, remove the chicken from the skillet and set it aside on a plate.
- Cook the Aromatics and Spices: In the same skillet, add the chopped onion and cook for about 5 minutes until softened and translucent. Then add 2 tablespoons butter, 3 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, and 1-2 teaspoons crushed red pepper flakes. Season with salt and black pepper to taste. Cook this mixture for about 5 minutes until it becomes very fragrant. Stir in the tomato paste and cook for another 3 to 4 minutes to deepen the flavors.
- Simmer the Sauce: Reduce the heat to low and pour in 1 cup of water along with the full-fat coconut milk. Stir well to combine all ingredients, then bring the sauce to a gentle simmer. Let it cook for about 5 minutes, or until the sauce has thickened slightly. Stir in 1 tablespoon of butter to enrich the sauce. If the sauce appears too thick, thin it with an additional 1/2 to 1 cup of coconut milk.
- Finish Cooking the Chicken: Return the seared chicken along with any collected juices back to the skillet. Cook the chicken in the sauce, stirring occasionally, for about 5 minutes or until the sauce further thickens and the chicken is cooked through. Remove the skillet from heat, stir in the chopped fresh cilantro, and adjust seasoning with salt and pepper as needed.
- Serve: Serve the spicy Indian butter chicken hot over bowls of steamed rice, accompanied by fresh naan bread for a complete and satisfying meal. Enjoy the rich and spicy flavors!
Notes
- Use chicken thighs for a juicier and more flavorful dish, while chicken breasts provide a leaner option.
- Adjust cayenne pepper and crushed red pepper flakes according to your spice tolerance.
- Substitute full-fat coconut milk with heavy cream for a different but still creamy flavor.
- Marinating the chicken longer will deepen the flavor, but 5-10 minutes is sufficient for a quick meal.
- For a thicker sauce, cook it longer on low heat or add less water initially.
Nutrition
- Serving Size: 1 serving (about 1/6th of recipe)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
