Homemade Butter Chicken
A quick and easy recipe for the beloved Indian dish butter chicken, featuring tender chicken in a rich and creamy sauce.
Ingredients
For the Chicken
- 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 cloves garlic (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)
Serving Suggestions
- Naan bread
- Steamed rice
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 quicker preparation, marinate chicken overnight. Adjust spices to taste. Substitute heavy cream with coconut milk for a lighter version. Add vegetables like spinach or bell peppers for extra nutrition. Chicken breast can also be used for a leaner option. Leftovers can be stored in an airtight container in the fridge for 3 to 4 days.