Description
This Quick & Easy Homemade Butter Chicken recipe delivers a creamy, flavorful Indian classic that’s perfect for weeknight dinners. Marinated chicken thighs are cooked to golden perfection and simmered in a rich tomato and cream sauce infused with aromatic spices, finished with a silky butter glaze. Serve with warm naan bread and steamed rice for a satisfying meal.
Ingredients
Scale
For the Chicken & Marinade
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
For the Butter Chicken Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
To Serve
- Naan bread
- Steamed rice
Instructions
- Marinate the Chicken: In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
- Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic, diced onion, and a pinch of salt. Sauté until the onion is translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar. Let it simmer for 3 minutes before adding the cooked chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
- Season and Simmer: Add cayenne pepper if using, garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes to allow the flavors to meld. Adjust salt to taste.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce to create a silky finish. Sprinkle with chopped parsley if desired.
- Serve and Enjoy: Serve the butter chicken hot with warm naan bread and steamed rice. Enjoy the creamy, flavorful goodness!
Notes
- Use chicken thighs for juicier, more flavorful results; chicken breasts can be substituted but may be drier.
- For a spicier dish, increase the cayenne pepper or add chili powder.
- If heavy cream is unavailable, coconut cream is a good substitute to keep the dish creamy and dairy-free.
- Letting the chicken marinate longer (up to 2 hours) deepens the flavor.
- Garam masala can be found in most grocery stores or online; it’s a blend of spices essential for authentic flavor.
- Leftovers keep well in the refrigerator up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 140 mg
