Spicy Stovetop Indian Butter Chicken
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Spicy Stovetop Indian Butter Chicken. Made with chicken, carrots, and bell peppers sautéed in a spicy, creamy sauce.
One of our favorite go-to comfort foods over the past couple of years has been Indian Butter Chicken. Every time we eat it, it’s like a warm hug.
Over the past couple of months, we’ve been trying to perfect our own version of this traditional Indian dish. It’s always so intimidating to try and perfect foods that have such tradition behind them. However, our spicy stovetop Indian butter chicken is pretty dang good!
Made with chicken, carrots and bell peppers sautéed in a creamy, spicy sauce, poured over white rice and served with a side of naan bread. This Indian butter chicken will quickly become a household favorite.
This post is all about spicy stovetop Indian butter chicken.
Spicy Stovetop Indian Butter Chicken
What’s in the recipe?
Chicken Tenders: We recommend using chicken tenders because it will make the prep for this dish a lot easier and the chicken will cook faster.
Purple Onion: We love the taste of purple onions in this dish. If you don’t have a purple onion, feel free to use sweeter onions like white or brown.
Ginger: Ginger adds a nice kick to the Indian butter chicken.
Bell Pepper: Bell peppers are not traditionally used in this recipe, but add texture and flavor.
Carrots: Carrots are not traditionally used, but they add more color, texture and nutrition.
Garlic: Garlic is the seasoning base of this dish and is sautéed with the onions, peppers and carrots.
Smoked Paprika: This adds a delicious flavor and makes the sauce turn a deeper orange color.
Tomato Paste: The concentrated tomato paste is what makes this butter chicken its deep orange color. The acidic taste of the tomatoes helps to accentuate the flavors of the spices, which have sweet undertones.
Garam Masala: This spice is one of our all time favorite spices. It is common in Indian dishes and adds a burst of rich flavor.
Spices: We added more flavor with cumin, turmeric and a little curry. The blend of all these spice together is what makes this dish so rich in flavor.
Coconut milk: Coconut milk adds a creaminess to the butter chicken sauce.
Greek Yogurt: This also adds creaminess, but thickens the sauce as well.
How to Make Indian Butter Chicken
Indian butter chicken is super simple to make and is a perfect meal for any night of the week!
You’ll want to start by prepping your vegetables and chicken. Dice all the vegetables and cube the chicken tenders. Then in a large dutch oven, over medium/high heat (this is the one we swear by) add your garlic, ginger, onions and chicken. Cook until the onions have softened and then add your carrots and bell peppers.
Add the spices…
Next thing you’ll want to do is add all the spices into the vegetable chicken mixture. Let the spices cook in the pot for several minutes. Then, add your tomato paste, greek yogurt, coconut milk. Simmer the mixture for 10 minutes to let the sauce thicken and get more fragrant.
What to serve with Butter Chicken
After the butter chicken is finished cooking on the stove, remove from heat. We recommend serving the Indian Butter Chicken over white rice and topping with fresh cilantro. We love eating this meal with fresh naan brea as well!
Print
Spicy Stovetop Indian Butter Chicken
- Total Time: 30 minutes
- Yield: 8 people 1x
Ingredients
- 1 1/2 lb chicken tenders
- 1 purple onion (diced)
- 2 tsp ginger (grated)
- 1 bell pepper (diced)
- 2 carrots (diced)
- 4 cloves garlic
- 3 oz tomato paste
- 1 cup greek yogurt
- 1 cup coconut milk
Butter Chicken Spice Blend
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp chili powder
- 1 tsp smoked paprika
- fresh cilantro, chives (for serving)
- jasmine rice (for serving)
- fresh naan bread (for serving)
Instructions
- Start by prepping your veggies and chicken. Chop your onion, bell pepper and carrots. Mince your garlic. Cube your chicken tenders.
- In a large pot over medium heat, add your garlic, ginger, onions and chicken. Cook until onions have softened and chicken is starting to cook through. Add in your bell peppers and carrots and cook until softened.
- Pour in your spice blend and toss in the veggie chicken mixture. Let it cook in pot for several minutes until fragrant.
- Next Add in your tomato paste, greek yogurt and coconut milk. Simmer this mixture for about 10 minutes until the mixture has thickened. Once the liquid is thick, remove from heat.
- Top with fresh cilantro and chives. Serve with rice and naan.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dinner
- Cuisine: Indian
This post is all about spice stovetop Indian butter chicken.
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