Description
This Quick & Easy Homemade Butter Chicken recipe features tender chicken thighs marinated in a flavorful blend of spices and Greek yogurt, cooked in a rich, creamy tomato-based sauce with butter and aromatic spices. Perfectly paired with naan bread and steamed rice, this dish brings authentic Indian flavors to your kitchen with minimal effort.
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 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 the other ingredients.
- Cook the Chicken: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 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 the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar. Let it simmer for 3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Adjust salt and spices to taste.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.
- Serve and Enjoy: Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!
Notes
- Marinate the chicken for at least 15 minutes, or up to 2 hours for more tender and flavorful meat.
- If you prefer less heat, omit the cayenne pepper or adjust to taste.
- Use full-fat heavy cream for the best creamy texture.
- Butter can be substituted with ghee for a nuttier flavor.
- Leftover butter chicken can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Serve with basmati rice or naan bread to soak up the delicious sauce.
- For a gluten-free version, ensure the naan bread is gluten-free or serve with rice only.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
