Description
This homemade Butter Chicken recipe offers tender chicken thighs marinated in flavorful spices and yogurt, cooked to perfection in a creamy tomato-based sauce infused with garlic, onion, and aromatic Indian spices. Ready in just 45 minutes, it’s a comforting and rich dish perfect served with warm naan bread and steamed rice.
Ingredients
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
Cooking & 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 pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well so the chicken is fully coated and let it marinate for at least 15 minutes while preparing the rest of the ingredients.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping the oil in the pan.
- Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon of 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 onions are translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar. Allow it to simmer for 2-3 minutes before returning the cooked chicken to the skillet. Mix well, then pour in the heavy cream and stir continuously until the sauce turns a rich orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, black pepper, and additional salt to taste. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld beautifully.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, letting it melt into the sauce to create a silky smooth texture. Garnish with freshly chopped parsley if desired.
- Serve and Enjoy: Serve the hot butter chicken with warm naan bread and steamed rice for a complete and satisfying meal.
Notes
- Marinating the chicken for longer (up to 2 hours) will enhance the flavor even more.
- Use heavy cream for the best creamy texture; light cream or milk will not yield the same richness.
- The cayenne pepper is optional and can be adjusted or omitted depending on your preferred spice level.
- Butter chicken is best served fresh but can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute butter with ghee or a plant-based butter and replace heavy cream with coconut cream.
