Go Back
Print
30-Minute Indian Butter Chicken

30-Minute Indian Butter Chicken

Chicken Makhani is one of my favorite Indian dishes made with tender chicken simmered in a rich, Indian spiced tomato cream and ready in under 30 minutes!

Course Main Course, Side Dish
Cuisine Indian
Keyword Butter Chicken, how to make Butter Chicken
Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 450 kcal

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 diced
  • 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 freshly chopped cilantro for garnish

Instructions

  1. In a medium-sized bowl, combine the greek yogurt, lemon juice, cumin, garam masala, salt, ginger, and cubed chicken. Stir until well combined and chicken is coated. Let marinate in the fridge for 10 to 15 minutes.

  2. Heat a large skillet over medium-high heat. Add in chicken and cook, stirring occasionally, until cooked through, about 5 to 7 minutes.

  3. Remove the chicken from the pan and set aside. Wipe the pan out before making the sauce and return the skillet to medium-high heat.

  4. Melt the butter in the skillet. Add in onion and saute 5 minutes until onion starts to get tender.

  5. Add in garlic, jalapeno, cumin, paprika, and garam masala and toast for 1 to 2 minutes.

  6. Add in the tomato sauce and heavy cream, season with salt, and bring to a simmer. Once it comes to a simmer, add chicken back into the skillet and stir to combine. Then remove from heat and serve hot over cooked rice. Garnish with freshly chopped cilantro.