Fast Butter Chicken
ID: 05dbc0ee...
An incredibly fast and delicious homemade butter chicken recipe made in under 30 minutes, designed to beat the speed of restaurant takeout while maintaining rich, bold flavors.
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🍳 Cooking Flow
Cook the rice in a pressure cooker and prep the chicken with the marinade. → Sear the chicken in a hot pan with ghee, then set aside. → Sauté onions, garlic, spices, and tomato sauce, then blend until smooth. → Combine the blended sauce, heavy cream, and chicken, then simmer for 5 minutes. → Finish by stirring in cold butter off the heat and garnish with cilantro.
Cooking Steps
Brief Cooking Order
Cook the rice in a pressure cooker and prep the chicken with the marinade. → Sear the chicken in a hot pan with ghee, then set aside. → Sauté onions, garlic, spices, and tomato sauce, then blend until smooth. → Combine the blended sauce, heavy cream, and chicken, then simmer for 5 minutes. → Finish by stirring in cold butter off the heat and garnish with cilantro.
Introduction
An incredibly fast and delicious homemade butter chicken recipe made in under 30 minutes, designed to beat the speed of restaurant takeout while maintaining rich, bold flavors.
Step 1
Wash the basmati rice and cook it in a pressure cooker with water on manual high pressure for 3 minutes.
Step 2
Cut the chicken thighs into bite-sized pieces.
Step 3
In a large bowl, combine the chicken with yogurt, half of the Kashmiri chili, half of the turmeric, cumin, half of the garam masala, salt, and grated ginger. Mix thoroughly by hand.
Step 4
Slice the onion and garlic.
Step 5
Heat a deep pan over high heat, add ghee, and sear the marinated chicken until browned on both sides. Use a heavy pot on top of the chicken to press it down for an even sear.
Ingredients List
Important Notes
Skipping the marinating time is essential to keep this recipe under 30 minutes, but thoroughly massaging the spices into the chicken helps infuse flavor quickly.
Using a pressure cooker is the fastest way to get perfectly cooked rice concurrently with the curry.
Stirring in cold butter off the heat (monter au beurre) is crucial to emulsify the sauce, making it rich and glossy without splitting.
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