Description
This Quick & Easy Homemade Butter Chicken recipe offers a rich, creamy, and flavorful Indian-inspired dish perfect for a cozy dinner. Tender chicken thighs are marinated with aromatic spices and Greek yogurt, then cooked in a luscious tomato and cream sauce enhanced with butter and garam masala. Served best with naan bread and steamed rice, this recipe provides a comforting and delicious meal that is simple to prepare.
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 the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to ensure each piece is evenly coated. Let the chicken marinate for at least 15 minutes to absorb the flavors while you prepare 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 8 to 10 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside, keeping the oil in the pan for the sauce.
- Prepare the Sauce Base: Reduce the heat to medium. Add 1 tablespoon of butter to the skillet and deglaze the pan by scraping up any browned bits, adding a splash of water if necessary. Add the minced garlic and diced onion along with a pinch of salt. Sauté until the onions are translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar. Let the mixture simmer gently for 2 to 3 minutes. Return the cooked chicken to the skillet and mix well. Pour in the heavy cream and stir until the sauce develops a rich, beautiful orange color.
- Season and Simmer: Add cayenne pepper if desired, garam masala, curry powder, and black pepper to the sauce. Allow the sauce to simmer on low heat for 10 minutes to let the flavors meld together. Adjust salt and spices as needed to taste.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and let it melt slowly into the sauce, creating a silky, smooth finish. Optionally, sprinkle freshly chopped parsley over the top for garnish.
- Serve and Enjoy: Serve the butter chicken hot alongside warm naan bread and steamed rice. Enjoy the rich, creamy, and flavorful dish fresh from the skillet.
Notes
- Marinating the chicken for longer than 15 minutes can enhance flavor and tenderness.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs provide more juicy results.
- Adjust cayenne pepper to control the heat level according to your taste.
- Heavy cream can be substituted with coconut cream for a dairy-free variant, but the flavor will slightly differ.
- Use fresh garam masala for the best aromatic experience; pre-ground versions can sometimes be less potent.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520
- Sugar: 6g
- Sodium: 700mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg
