Butter Chicken
A quick and easy recipe for homemade butter chicken featuring tender chicken in a rich and creamy sauce, perfect for a satisfying meal with naan or rice.
Ingredients
Chicken and 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 marinating
Cooking Ingredients
- 3 tablespoons vegetable oil for cooking chicken
- 3 tablespoons butter, divided for sauce
- 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 Options
- Naan bread for serving
- Steamed rice for serving
Instructions
Preparation
- In a bowl, mix chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes.
Cooking
- In a large skillet, heat vegetable oil over medium heat. Add marinated chicken pieces and cook until golden brown. Remove the chicken and set aside.
- In the same skillet, add 2 tablespoons of butter, chopped onions, and minced garlic. Sauté until the onions become translucent.
- Stir in the tomato sauce, sugar, salt, and black pepper. Let it simmer for a few minutes.
- Add the cooked chicken back to the skillet. Pour in the heavy cream, cayenne pepper (if using), garam masala, and curry powder. Stir well and let it cook for another 10 minutes on low heat.
- Add the remaining tablespoon of butter to the sauce, stirring until it’s melted and well combined.
Serving
- Serve the butter chicken hot, garnished with fresh parsley, alongside naan bread and steamed rice.
Notes
For best flavor, marinate the chicken overnight. Adjust spices according to taste for more or less heat. For a lighter version, substitute heavy cream with coconut milk.