Description
This Quick & Easy Homemade Butter Chicken recipe offers a rich and creamy Indian-inspired dish with tender chicken thighs marinated in spices and yogurt, cooked in a buttery tomato-cream sauce. Perfect for a satisfying dinner served alongside naan bread and steamed rice.
Ingredients
Scale
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 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
- 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 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 up any browned bits, adding a splash of water if needed. Add minced garlic, diced onion, and a pinch of salt. Sauté until onion is translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar. Let simmer for 2-3 minutes. Add the cooked chicken back into the skillet and mix well. Pour in the heavy cream and stir until the sauce turns a beautiful orange hue.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, black pepper, and salt to taste. Let the sauce simmer on low heat for 10 minutes to meld the flavors.
- 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 freshly chopped parsley if desired.
- Serve and Enjoy: Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!
Notes
- For extra heat, increase the cayenne pepper or add a chopped green chili during the sauce preparation.
- Substitute heavy cream with coconut cream for a dairy-free version, though this will alter the flavor slightly.
- Greek yogurt helps tenderize the chicken; do not skip marination for best results.
- Butter chicken tastes better if allowed to rest for 10 minutes before serving, letting flavors deepen.
- Store leftovers in an airtight container for up to 3 days and reheat gently on stovetop.
