Description
This Quick & Easy Homemade Butter Chicken recipe features tender, marinated chicken thighs simmered in a rich and creamy tomato-based sauce seasoned with aromatic spices. Ready in just 45 minutes, this comforting Indian-inspired dish pairs perfectly with naan bread or steamed rice, offering a deliciously flavorful meal ideal for any weeknight dinner.
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 the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to ensure the chicken is evenly coated. Allow the mixture to marinate for at least 15 minutes to let the flavors penetrate while you prepare the other 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 turns golden brown and is fully cooked through. Remove the chicken from the skillet and set aside, retaining the oil in the pan.
- Prepare the Sauce Base: Lower the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits off the bottom, adding a splash of water if necessary. Add the minced garlic, diced onion, and a pinch of salt. Sauté until the onions are translucent and fragrant, about 4-5 minutes.
- Build the Sauce: Stir in the tomato sauce and sugar, allowing the mixture to simmer for 2-3 minutes. Return the cooked chicken to the skillet and mix well. Pour in the heavy cream and stir continuously until the sauce transforms into a vibrant orange color.
- Season and Simmer: Add cayenne pepper if desired for heat, garam masala, curry powder, and black pepper. Reduce heat to low and let the sauce simmer gently for 10 minutes, allowing the spices to meld into the sauce. Adjust salt as needed to taste.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, letting it melt slowly into the sauce to provide a silky, rich finish. Sprinkle chopped fresh parsley over the top if using.
- Serve and Enjoy: Serve the butter chicken hot, accompanied by warm naan bread and steamed rice for a complete meal. Enjoy the creamy, flavorful goodness!
Notes
- Marinating the chicken helps to tenderize it and infuse the flavors deeply, but if short on time, it can be cooked immediately.
- Adjust cayenne pepper based on your preferred spice level or omit for a milder dish.
- Garam masala is essential for the authentic flavor; substitute with an Indian spice blend if unavailable.
- Using boneless skinless chicken thighs keeps the chicken moist and tender; chicken breasts can be used but may be less juicy.
- Butter should be added cold at the end to enrich the sauce and create a smooth texture.
- Garnishing with fresh parsley adds a refreshing herbal note but can be omitted or substituted with cilantro.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 130 mg
