Butter Chicken
A creamy, spicy, and comforting Indian dish that is quick to prepare, perfect for weeknight dinners.
Ingredients
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 Adds creaminess and helps tenderize the chicken.
Cooking Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons butter Divided use.
- 6 cloves garlic, minced
- 1 medium onion, diced
- 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.
Serving
- Naan bread For serving.
- Steamed rice For serving.
Instructions
Marinating the Chicken
- In a bowl, mix the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Allow it to marinate for at least 30 minutes (or overnight in the fridge for more depth of flavor).
Cooking the Chicken
- In a large skillet, heat vegetable oil over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove from the skillet and set aside.
Preparing the Sauce Base
- In the same skillet, add 2 tablespoons of butter and sauté the garlic cloves and diced onion until translucent and fragrant.
Building the Sauce
- Stir in the tomato sauce, sugar, 1 teaspoon of salt, black pepper, and heavy cream. Mix well and bring it to a gentle simmer.
Seasoning and Simmering
- Return the chicken to the skillet, sprinkle with cayenne pepper, garam masala, and the remaining curry powder. Let it simmer for about 15-20 minutes until the chicken is fully cooked and the sauce is thickened.
Finishing Touch
- Stir in the last tablespoon of butter before serving for an extra touch of richness.
Serving
- Garnish with freshly chopped parsley if desired, and serve hot with naan bread or steamed rice.
Notes
To keep your butter chicken fresh, store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat it gently on the stovetop over low heat, adding a splash of water or cream if it appears too thick. This dish freezes well; it can last up to 3 months in the freezer.