Description
This Quick & Easy Homemade Butter Chicken recipe delivers tender, flavorful chicken simmered in a rich, creamy tomato-based sauce infused with aromatic spices. Ready in just 45 minutes, this dish pairs perfectly with naan bread and steamed rice for a comforting and satisfying meal.
Ingredients
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
Cooking and Sauce Ingredients
- 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)
Serving Suggestions
- Naan bread
- Steamed rice
Instructions
- Marinate the Chicken: In a medium bowl, combine chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly so each piece is evenly coated. Allow to marinate for at least 15 minutes to enhance flavor and tenderness.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan for the next step.
- Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon of butter to the skillet. Scrape up any browned bits from the pan, adding a splash of water if necessary to deglaze. Add the minced garlic and diced onion along with 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. Let the mixture simmer gently for 2-3 minutes. Return the cooked chicken to the skillet and mix it thoroughly with the sauce. Pour in the heavy cream and stir until the sauce turns a rich orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Allow the sauce to simmer on low heat for 10 minutes so the flavors meld beautifully. Taste and adjust salt and spices as needed.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, letting it melt into the sauce to create a silky, luscious texture. Garnish with freshly chopped parsley if desired.
- Serve and Enjoy: Serve the butter chicken hot with naan bread and steamed rice for a flavorful, comforting meal.
Notes
- Marinate the chicken for longer (up to 1 hour) for even more tender and flavorful meat.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder dish.
- Use full-fat heavy cream for the richest, creamiest sauce.
- Leftover butter chicken stores well in the refrigerator for up to 3 days and reheats beautifully on the stovetop.
- For a dairy-free version, substitute butter with ghee or a plant-based alternative and use coconut cream instead of heavy cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
