Description
This Quick & Easy Homemade Butter Chicken recipe delivers a creamy, flavorful Indian classic made with tender marinated chicken thighs simmered in a rich tomato and cream sauce spiced with garam masala and curry powder. Perfect for a comforting weeknight meal, it comes together with simple ingredients and minimal prep.
Ingredients
Units
Scale
For the Chicken & Marinade
- 1 1/2 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1/2 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
- 1/2 teaspoon black pepper
- 2 cups heavy cream
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon garam masala
- 1/2 teaspoon curry powder
- 1/4 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 to evenly coat the chicken. Let it marinate for at least 15 minutes to infuse flavors.
- Cook the Chicken: Heat 3 tablespoons 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 chicken and set aside, keeping the oil in the skillet.
- Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon 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 the onion turns translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar. Let simmer for 2-3 minutes, then return the cooked chicken to the skillet. Mix well and pour in the heavy cream, stirring until the sauce turns a rich orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Reduce heat to low and let simmer for 10 minutes to blend the flavors. Adjust salt and spices to taste.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter until melted and incorporated for a silky finish. Garnish with freshly chopped parsley if desired.
- Serve and Enjoy: Serve the butter chicken hot with naan bread and steamed rice. Enjoy the creamy, flavorful dish with your favorite sides.
Notes
- Marinate the chicken for at least 15 minutes or up to overnight for deeper flavor.
- If you prefer a spicier dish, increase the cayenne pepper or add fresh chopped chili.
- Use Greek yogurt for the marinade to tenderize the chicken and add creaminess.
- Leftover butter chicken keeps well in the refrigerator for 2-3 days and reheats gently on the stovetop.
- For a lighter version, substitute heavy cream with coconut milk.
