Butter Chicken
A quick and easy homemade butter chicken recipe featuring tender chicken in a rich creamy tomato sauce, perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken Marinade
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
For Cooking
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
For the Sauce
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley (optional, for garnish)
- Naan bread For serving
- Steamed rice For serving
Instructions
Marinate the Chicken
- In a large bowl, combine the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Allow the chicken to marinate for at least 30 minutes.
Cook the Chicken
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
Prepare the Sauce Base
- In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and diced onion, sautéing until the onion is soft and translucent.
Build the Sauce
- Pour in the tomato sauce, sugar, salt, and black pepper. Stir well to combine and let it simmer for 5 minutes.
Season and Simmer
- Lower the heat and add the heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Stir until the sauce is creamy, then return the chicken to the skillet. Let it simmer for another 10 minutes to combine the flavors.
Finish with Butter
- Just before serving, stir in the remaining tablespoon of butter for extra richness and flavor.
Serve
- Garnish with freshly chopped parsley and serve the butter chicken hot with naan bread and steamed rice.
Notes
Store butter chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Adjust the spice level as desired, and feel free to add vegetables for added nutrition.