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Butter Chicken

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A quick and easy homemade butter chicken recipe with a creamy, rich sauce that can be made effortlessly at home.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken marinade
  • 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks Thighs are preferred for moisture.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 0.5 teaspoon curry powder
  • 1 tablespoon Greek yogurt
For cooking
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter Divided into two for cooking and finishing.
  • 6 cloves garlic, minced
  • 1 medium onion, diced
For the sauce
  • 1 15-ounce can tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups heavy cream
  • 0.5 teaspoon cayenne pepper Optional for added heat.
  • 1 teaspoon garam masala
  • 0.5 teaspoon curry powder
  • 0.25 cup freshly chopped parsley Optional, for garnish.
To serve
  • N/A Naan bread Pair for a complete meal.
  • N/A Steamed rice

Method
 

Marinate the Chicken
  1. Combine chicken chunks with salt, garlic powder, paprika, curry powder, and Greek yogurt in a bowl. Cover and marinate for at least 30 minutes.
Cook the Chicken
  1. Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
Prepare the Sauce Base
  1. In the same skillet, melt 2 tablespoons of butter. Add minced garlic and diced onions, sauté until onions become translucent.
Build the Sauce
  1. Pour in tomato sauce and stir in sugar, salt, black pepper, and cayenne pepper (if using). Bring to a simmer.
Season and Simmer
  1. Add heavy cream, garam masala, and curry powder. Mix well and simmer for about 10 minutes to thicken.
Finish with Butter
  1. Stir in remaining tablespoon of butter and return cooked chicken to the skillet. Simmer for an additional five minutes to heat through.
Serve and Enjoy
  1. Garnish with freshly chopped parsley and serve with naan bread or steamed rice.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 25gProtein: 36gFat: 34gSaturated Fat: 20gSodium: 820mgFiber: 1gSugar: 6g

Notes

To store leftover butter chicken, let it cool and store in an airtight container for 3-4 days in the refrigerator, or freeze for up to 3 months. Add a splash of cream when reheating to restore the creamy texture.
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