Description
This Quick & Easy Homemade Butter Chicken Recipe offers a creamy, flavorful Indian classic made with tender marinated chicken thighs cooked in a rich tomato and cream sauce spiced with garam masala and curry powder. Perfectly paired with naan bread and steamed rice, it’s a comforting dinner that comes together in under an hour.
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 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 up any browned bits, adding a splash of water if needed. Add 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 continuously until the sauce turns a rich orange color.
- 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 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 for a silky finish. Sprinkle with freshly chopped parsley if desired.
- Serve and Enjoy: Serve hot with naan bread and steamed rice for a complete meal. Enjoy the creamy and flavorful butter chicken!
Notes
- Use boneless skinless chicken thighs for the best tenderness and flavor.
- Greek yogurt in the marinade helps tenderize the chicken and adds a subtle tang.
- If you prefer less heat, omit the cayenne pepper or reduce it.
- For a lighter version, substitute heavy cream with coconut milk or half-and-half.
- Garam masala and curry powder are essential for authentic flavor; adjust amounts according to your spice preference.
- Letting the chicken marinate for longer (up to 2 hours) enhances flavor but isn’t required for this quick preparation.
- The sauce can be made a day ahead and reheated gently; stir well before serving.
- Serve with warm naan and steamed basmati rice for the best traditional experience.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 48 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 160 mg
