Description
This Quick & Easy Homemade Butter Chicken recipe delivers tender, marinated chicken thighs simmered in a rich, creamy tomato-based sauce infused with aromatic spices. Perfectly paired with naan bread and steamed rice, this flavorful Indian-inspired dish is ideal for a comforting weeknight dinner.
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 the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat the chicken evenly, then let it marinate for at least 15 minutes to allow the flavors to penetrate.
- 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 oil in the pan.
- Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon of butter to the skillet. Scrape any browned bits from the bottom of the pan to deglaze it, adding a splash of water if necessary. Add the minced garlic, diced onion, and a pinch of salt. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Build the Sauce: Stir in the tomato sauce and sugar, allowing the mixture to simmer for 2-3 minutes. Return the cooked chicken to the skillet and mix well. Pour in the heavy cream and stir constantly until the sauce transforms into a rich 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 simmer gently for 10 minutes to meld the flavors. Adjust salt to taste as needed.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, allowing it to melt smoothly into the sauce for a silky texture. Garnish with freshly chopped parsley if desired.
- Serve and Enjoy: Serve the butter chicken hot alongside warm naan bread and steamed rice for a delicious, comforting meal.
Notes
- Marinate the chicken for longer (up to a few hours) to enhance flavors even more.
- Adjust the cayenne pepper to control the heat level according to your preference.
- Use boneless chicken thighs for tender and juicy results; alternatively, chicken breasts can be used but may be less moist.
- For a lighter version, substitute heavy cream with coconut milk or half-and-half.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 140 mg
