Description
This quick and easy homemade butter chicken recipe delivers rich, creamy, and authentic Indian flavors in under an hour. Tender chicken thighs marinated in yogurt and spices are simmered in a buttery tomato cream sauce, perfect served with naan or steamed rice. Ideal for a comforting weeknight dinner or special occasion, this butter chicken is both simple to make and full of bold, satisfying taste.
Ingredients
1 lb skinless boneless chicken thighs
1/2 cup Greek yogurt
3 tbsp butter, divided
3 garlic cloves, minced
1 medium onion, diced
1 cup tomato sauce
1 tsp sugar
1/2 cup heavy cream
2 tbsp freshly chopped parsley (optional)
1 tsp garlic powder
1 tsp sweet paprika
1 tsp curry powder
1/4 tsp cayenne pepper (adjust to taste)
1 tsp garam masala
1/2 tsp black pepper
Salt, to taste
1 tbsp oil (for cooking chicken)
Instructions
-
Marinate the Chicken:
In a bowl, combine chicken thighs with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring chicken is fully coated. Marinate for at least 15 minutes. -
Cook the Chicken:
Heat oil in a skillet over medium-high heat. Add marinated chicken and cook until golden brown and cooked through, about 8-10 minutes. Remove chicken and set aside. -
Prepare the Sauce Base:
In the same skillet, add 2 tablespoons of butter. Sauté minced garlic and diced onion with a pinch of salt until translucent. -
Build the Sauce:
Stir in tomato sauce and sugar. Let it simmer briefly. Return chicken to skillet, then pour in heavy cream. Stir until the sauce turns a rich orange color. -
Season and Simmer:
Add cayenne pepper, garam masala, curry powder, and black pepper. Let simmer gently for 10 minutes to meld flavors. Adjust seasoning as needed. -
Finish with Butter:
Stir in the remaining tablespoon of cold butter for a smooth, silky texture. Garnish with chopped parsley if desired. -
Serve:
Serve hot with naan bread and steamed rice.
Notes
- For a leaner option, substitute chicken breasts for thighs.
- Use coconut yogurt and cream for a dairy-free version.
- Adjust cayenne pepper to control spice level or omit for milder taste.
- Substitute chicken with tofu or paneer for a vegetarian variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers for up to 2 months; thaw overnight before reheating.
- Reheat gently on the stove with a splash of water or cream if the sauce thickens.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner, Indian
- Method: Stovetop, Sauté, Simmer
- Cuisine: Indian
