Description
This Quick & Easy Homemade Butter Chicken recipe delivers a creamy, flavorful Indian classic made simple and fast. Tender chicken thighs are marinated in aromatic spices and Greek yogurt, then cooked in a rich tomato-based sauce enriched with butter and heavy cream, garnished with fresh parsley. Perfectly paired with naan bread and steamed rice, it’s an effortless weeknight dinner bursting with comforting warmth and vibrant flavors.
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 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 the 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 8-10 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 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 2-3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
- 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, allowing the flavors to meld. Adjust additional salt as needed.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky, rich finish. Sprinkle with chopped parsley if desired.
- Serve and Enjoy: Serve the butter chicken hot with naan bread and steamed rice for a delicious, comforting meal.
Notes
- Marinate the chicken for at least 15 minutes to enhance flavor but up to 2 hours for even more tender results.
- If you prefer less heat, omit the cayenne pepper.
- Use boneless, skinless chicken thighs for juicier meat compared to chicken breasts.
- Adjust salt to taste as canned tomato sauce varies in sodium content.
- Garnish with fresh parsley or cilantro for a vibrant finishing touch.
- Serve immediately for the best texture and flavor; reheat gently to avoid curdling the cream.
- Pair with steamed basmati rice and warm naan to complete the meal.
