Butter Chicken
A quick and easy homemade butter chicken recipe with a creamy, rich sauce that can be made effortlessly at home.
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
Instructions
Marinate the Chicken
- 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
- 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
- In the same skillet, melt 2 tablespoons of butter. Add minced garlic and diced onions, sauté until onions become translucent.
Build the Sauce
- Pour in tomato sauce and stir in sugar, salt, black pepper, and cayenne pepper (if using). Bring to a simmer.
Season and Simmer
- Add heavy cream, garam masala, and curry powder. Mix well and simmer for about 10 minutes to thicken.
Finish with Butter
- 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
- Garnish with freshly chopped parsley and serve with naan bread or steamed rice.
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.