Description
This Quick & Easy Homemade Butter Chicken recipe delivers a creamy, flavorful Indian classic in just 45 minutes. Tender chicken thighs are marinated in aromatic spices and yogurt, then cooked in a luscious tomato-cream sauce enriched with butter and fragrant garam masala. Perfectly served with naan bread and steamed rice, this dish brings rich, comforting flavors to your dinner table with minimal effort.
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
- 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, for serving
- Steamed rice, for serving
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 coat all pieces evenly. Let this marinate for at least 15 minutes to allow the flavors to penetrate the meat 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 is golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
- Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping up any browned bits with a spatula, adding a splash of water if necessary to loosen them. Add the minced garlic and diced onion along with a pinch of salt. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Build the Sauce: Stir in the tomato sauce and sugar. Allow the mixture to simmer gently for 2-3 minutes, then return the cooked chicken to the skillet. Mix well to coat the chicken in the tomato base, then slowly pour in the heavy cream, stirring constantly until the sauce blends into a rich, orange-colored mixture.
- Season and Simmer: Add cayenne pepper if desired for heat, along with garam masala, curry powder, and black pepper. Adjust salt to taste. Reduce the heat to low and let the sauce simmer gently for 10 minutes to meld all the flavors together, stirring occasionally to prevent sticking.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter. Allow it to melt completely into the sauce, creating a silky smooth finish. Sprinkle with freshly chopped parsley for a fresh aroma and color contrast.
- Serve and Enjoy: Serve the buttery chicken hot alongside warm naan bread and steamed rice to soak up the delicious sauce. Enjoy the creamy, rich flavors of this homemade classic!
Notes
- Marinating the chicken helps tenderize it and infuses deeper flavor.
- Adjust cayenne pepper quantity based on desired spice level.
- For a lighter version, substitute heavy cream with coconut milk or light cream.
- Use fresh parsley garnish to add a pop of color and freshness.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
- Serve with traditional Indian sides like naan or basmati rice for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
