Quick & Easy Homemade Butter Chicken Recipe
Butter chicken is a beloved dish that truly warms the heart and soul. This recipe captures the essence of rich, creamy tomato sauce enveloping succulent chicken pieces. It’s the perfect meal to serve on a cozy family night, at a festive gathering, or simply when you’re craving something comforting and delicious. What sets this dish apart is its easy preparation without compromising on flavor. Everyone who tries it will find themselves coming back for seconds (or thirds!).
With tender chunks of chicken marinated in a melange of spices and paired with a dreamy sauce, this butter chicken is guaranteed to impress both your family and friends. Serve it alongside fluffy naan or steamed rice, and you’ve created an experience that transports you to the heart of India with every delightful bite.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 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
- 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)
- Naan bread
- Steamed rice
Here are the ingredients being prepared before cooking.
Directions
- In a bowl, combine the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
- Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Once hot, sauté the minced garlic and diced onion until fragrant and the onion becomes translucent.
- Stir in the tomato sauce, sugar, salt, black pepper, and heavy cream. If you like a bit of heat, sprinkle in the cayenne pepper. Add the garam masala and curry powder, then let the sauce simmer for a few minutes.
- In a separate pan, cook the marinated chicken until it’s browned and cooked through. Make sure to turn the pieces to cook them evenly.
- Add the cooked chicken to the simmering sauce and stir in the remaining butter. Let everything simmer together for a few more minutes, allowing the flavors to combine beautifully.
- Garnish your butter chicken with freshly chopped parsley, and serve hot with warm naan bread and steamed rice for a truly unforgettable meal.
Tips & Variations
- Ingredient Substitutions: If you don’t have Greek yogurt, plain yogurt works too. For a lighter version, you can substitute heavy cream with coconut milk.
- Optional Variations: Add vegetables like peas or bell peppers for extra nutrition. You can also use chicken breast instead of thighs if you prefer leaner meat.
- Storage or Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce if needed.
Recipe Information
- Prep time: 15 minutes (plus marinating time)
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4
- Difficulty level: Easy
{image_template}
Butter Chicken
550kcal
Ingredients
For the 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 Plain yogurt can be used as a substitute.
For the Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 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 Can substitute with coconut milk for a lighter version.
- 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)
To Serve
- 1 serving Naan bread
- 1 serving Steamed rice
Method
Marinating the Chicken
- In a bowl, combine the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
Cooking the Sauce
- Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Once hot, sauté the minced garlic and diced onion until fragrant and the onion becomes translucent.
- Stir in the tomato sauce, sugar, salt, black pepper, and heavy cream. If you like a bit of heat, sprinkle in the cayenne pepper. Add the garam masala and curry powder, then let the sauce simmer for a few minutes.
Cooking the Chicken
- In a separate pan, cook the marinated chicken until it's browned and cooked through. Make sure to turn the pieces to cook them evenly.
- Add the cooked chicken to the simmering sauce and stir in the remaining butter. Let everything simmer together for a few more minutes, allowing the flavors to combine beautifully.
Serving
- Garnish your butter chicken with freshly chopped parsley, and serve hot with warm naan bread and steamed rice for a truly unforgettable meal.
Nutrition
Serving1gCalories550kcalCarbohydrates20gProtein25gFat40gSaturated Fat24gSodium900mgFiber1gSugar6g
Notes
Ingredient Substitutions: If you don't have Greek yogurt, plain yogurt works too. For a lighter version, you can substitute heavy cream with coconut milk. Optional Variations: Add vegetables like peas or bell peppers for extra nutrition. You can also use chicken breast instead of thighs if you prefer leaner meat. Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce if needed.
