Description
This Quick & Easy Homemade Butter Chicken recipe features tender chicken thighs marinated in a blend of spices and Greek yogurt, cooked to golden perfection, and simmered in a rich, creamy tomato-based sauce infused with traditional Indian spices. Ready in just 45 minutes, it's a flavorful and comforting dish perfect for serving with 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 Ingredients
- 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 the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat all pieces evenly. Let the chicken marinate for at least 15 minutes to enhance flavor and tenderness.
- 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 cooked through. Remove the chicken from the skillet and set aside, leaving the cooking oil in the pan.
- Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon of butter to the skillet. Deglaze by scraping any browned bits from the pan floor, adding a splash of water if needed. Add the minced garlic and diced onion along with a pinch of salt, sautéing until the onion is translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar. Allow 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 until the sauce turns a rich, creamy orange hue.
- Season and Simmer: Add cayenne pepper (optional for heat), garam masala, curry powder, and black pepper to the sauce. Let it gently simmer on low heat for 10 minutes so the flavors meld beautifully. Taste and adjust salt and spices as needed.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and allow it to melt completely into the sauce, creating a silky, smooth finish. Optionally, sprinkle freshly chopped parsley on top for garnish.
- Serve and Enjoy: Serve the creamy butter chicken hot with warm naan bread and steamed rice for a delicious and comforting meal experience.
Notes
- Marinating the chicken with yogurt tenderizes the meat and enhances flavor.
- Adjust cayenne pepper to control the spiciness according to your preference.
- Use skinless boneless chicken thighs for juicier, more flavorful meat compared to chicken breasts.
- Simmering the sauce gently helps blend the spices and achieves a creamy texture.
- For a lighter version, substitute heavy cream with coconut milk or a low-fat cream alternative, though the taste and texture will vary.
- Freshly chopped parsley adds a pop of color and mild freshness when sprinkled before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
