Creamy butter chicken on a plate with naan and rice

Quick 30-Minute Butter Chicken Recipe Without a Pressure Cooker

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Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Butter chicken, or murgh makhani, is a creamy, mildly spiced Indian dish that’s perfect for a cozy dinner. This simple recipe delivers restaurant-quality flavors in just 30 minutes, using a stovetop and no pressure cooker. I first made this dish on a chilly evening when I craved something warm and comforting but didn’t have hours to spend in the kitchen. The rich tomato sauce and tender chicken won over my family, and now it’s a weeknight staple. Below, you’ll find a straightforward recipe with clear steps, ingredient substitutions, and serving ideas to make your cooking experience stress-free and delicious.

Why You’ll Love This Butter Chicken Recipe

This butter chicken recipe is designed for busy home cooks. It uses simple ingredients, skips complicated steps like marinating, and delivers bold Indian flavors. The creamy tomato sauce pairs perfectly with tender chicken, and you can adjust the spice level to suit your taste. No pressure cooker? No problem! A large skillet or frying pan works just fine.

Butter chicken cooking in a skillet with creamy tomato sauce
Sizzling butter chicken in a skillet

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder (optional, for mild heat)
  • 1 cup tomato puree or passata
  • 1/2 cup water
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup heavy cream
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Heat the Pan: Place a large skillet over medium heat. Add butter and vegetable oil. Let the butter melt completely.
  2. Cook Aromatics: Add chopped onion. Cook for 3 minutes until soft and golden. Stir in garlic and ginger. Cook for 1 minute until fragrant.
  3. Add Spices: Sprinkle in garam masala, cumin, paprika, turmeric, salt, black pepper, and chili powder (if using). Stir for 1 minute to toast the spices.
  4. Make the Sauce: Pour in tomato puree and water. Stir well to combine. Let the sauce simmer for 5 minutes, stirring occasionally.
  5. Cook the Chicken: Add chicken pieces to the sauce. Stir to coat. Cover the skillet and simmer for 10 minutes, stirring occasionally, until the chicken is cooked through (internal temperature of 165°F).
  6. Finish the Sauce: Stir in heavy cream. Simmer for 2 minutes to thicken the sauce. Taste and adjust salt if needed.
  7. Garnish and Serve: Remove from heat. Sprinkle with fresh cilantro. Serve hot with rice or naan.
Plate of butter chicken served with basmati rice and naan
Creamy butter chicken with rice and naan

Substitution Ideas

  • Chicken: Use boneless chicken breasts instead of thighs for a leaner option. They may cook slightly faster, so check for doneness at 8 minutes.
  • Heavy Cream: Swap with full-fat coconut milk for a dairy-free version or Greek yogurt for a lighter, tangy sauce.
  • Tomato Puree: Use canned crushed tomatoes or blend fresh tomatoes if puree isn’t available.
  • Spices: If you don’t have garam masala, substitute with curry powder for a similar flavor profile.
  • Chili Powder: Omit for a kid-friendly version or replace with cayenne for more heat.

Storage and Make-Ahead Tips

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce thickens.
  • Freeze: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating. Note: Cream may separate slightly but will still taste great.
  • Make-Ahead: Prepare the sauce (steps 1-4) a day in advance and refrigerate. When ready, reheat the sauce, add chicken, and finish cooking.

Serving Suggestions

  • Serve over basmati rice for a classic pairing.
  • Pair with warm naan bread to soak up the sauce.
  • Add a side of spicy Mexican street corn for a fusion twist.
  • For a low-carb option, serve with cauliflower rice or a fresh cucumber salad.
  • Garnish with a dollop of plain yogurt for extra creaminess.

Tips and Variations

  • Adjust Spice Level: Add more chili powder or a pinch of cayenne for a spicier dish. For milder flavor, reduce garam masala to 1/2 teaspoon.
  • Add Veggies: Stir in diced bell peppers or green peas in step 4 for extra texture and nutrition.
  • Make It Quick: Use pre-minced garlic and ginger paste to save prep time.
  • Double the Batch: This recipe doubles easily for meal prep or feeding a crowd. Freeze half for a quick dinner later.
  • Restaurant-Style Finish: Add a teaspoon of dried fenugreek leaves (kasuri methi) with the cream for an authentic touch.

Why This Recipe Works

This butter chicken recipe skips the pressure cooker and long marinating times, making it perfect for beginners or busy nights. The combination of toasted spices, creamy sauce, and tender chicken creates a dish that rivals your favorite Indian restaurant. Plus, it’s versatile—adjust the heat, swap ingredients, or pair it with your favorite sides like homemade hash browns for a creative twist.

For more easy weeknight dinners, check out our easy Thai green curry chicken recipe or sheet-pan chicken fajitas. Want a dessert to round out the meal? Try our no-bake cheesecake in a jar.

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