Description
This Quick & Easy Homemade Butter Chicken recipe delivers a creamy, flavorful Indian-inspired dish made with tender chicken thighs simmered in a rich tomato and cream sauce spiced with garam masala and curry powder. Perfect for a comforting weeknight dinner, it pairs beautifully with naan bread and steamed rice.
Ingredients
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
Cooking Ingredients
- 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
Garnish and Serving
- ¼ cup freshly chopped parsley (optional)
- 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 coat the chicken evenly. Allow the chicken to marinate for at least 15 minutes while gathering and 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 in a single layer and cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the cooked chicken from the skillet and set aside, keeping the oil in the pan.
- Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping up any browned bits from the bottom, 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 soft, translucent, and fragrant, about 3-5 minutes.
- Build the Sauce: Stir in the tomato sauce and sugar. Let the mixture simmer for 2-3 minutes to meld the flavors. Return the cooked chicken to the skillet and mix to coat in the sauce evenly. Pour in the heavy cream and stir until the sauce takes on a rich, orange color.
- Season and Simmer: Add the cayenne pepper (if using), garam masala, an additional ½ teaspoon curry powder, and black pepper. Stir well and let the sauce simmer gently on low heat for 10 minutes to develop and blend the flavors. Taste and adjust salt or spices as needed.
- Finish with Butter: Remove the skillet from heat and stir in the remaining 2 tablespoons of cold butter to enrich the sauce, creating a silky, smooth texture. Sprinkle with freshly chopped parsley if desired for a fresh, herbal note.
- Serve and Enjoy: Serve the hot butter chicken alongside naan bread and steamed rice. Enjoy this creamy, flavorful dish perfect for a hearty meal!
Notes
- Marinating the chicken at least 15 minutes helps tenderize and infuse flavor.
- Adjust cayenne pepper according to your heat preference or omit for milder taste.
- Use full-fat heavy cream for best creamy texture and flavor.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- This recipe can be doubled for larger gatherings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
