Description
This Quick & Easy Homemade Butter Chicken recipe offers a creamy, flavorful Indian-inspired dish made with tender marinated chicken thighs cooked in a rich tomato and cream sauce. Perfectly paired with naan bread and steamed rice, it’s a comforting weeknight meal ready in under an hour.
Ingredients
Units
Scale
For the Chicken & Marinade
- 1 1/2 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1/2 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
- 1/2 teaspoon black pepper
- 2 cups heavy cream
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon garam masala
- 1/2 teaspoon curry powder
- 1/4 cup freshly chopped parsley (optional, for garnish)
To Serve
- Naan bread
- Steamed rice
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat the chicken evenly. Allow it to marinate for at least 15 minutes while you prep other ingredients.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 8-10 minutes, stirring occasionally until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside, keeping the cooking 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 up any browned bits on the bottom, adding a splash of water if needed. Add the minced garlic and diced onion with a pinch of salt. Sauté until onions are translucent and fragrant, about 3-4 minutes.
- Build the Sauce: Stir in the tomato sauce and sugar. Let the mixture simmer for 2-3 minutes to develop flavor. Return the cooked chicken to the skillet and stir well to combine. Pour in the heavy cream and stir continuously until the sauce turns a creamy orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Reduce the heat to low and let the sauce gently simmer for 10 minutes, allowing the flavors to meld together. Taste and adjust salt and spices as needed.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and let it melt completely into the sauce, giving it a silky smooth finish. Garnish with freshly chopped parsley if desired.
- Serve and Enjoy: Serve the butter chicken hot alongside naan bread and steamed rice for a complete meal. Enjoy the creamy, rich, and flavorful dish!
Notes
- Marinating the chicken even briefly helps tenderize and infuse it with flavor.
- Use boneless, skinless chicken thighs for the best juiciness and texture.
- If you prefer less heat, omit the cayenne pepper.
- For a lighter version, substitute heavy cream with coconut milk or half-and-half but flavor and richness will vary.
- Leftovers keep well refrigerated for 2-3 days and reheat gently on stovetop.
- Garam masala can be found in most grocery stores in the spice aisle or online.
