Description
This Quick & Easy Homemade Butter Chicken Recipe delivers a creamy, richly spiced Indian-inspired dish that's simple enough for a weeknight dinner yet flavorful enough to impress guests. Tender marinated chicken thighs are cooked to perfection and simmered in a luscious tomato and cream sauce infused with garlic, onion, and traditional Indian spices. Serve with warm naan bread and fluffy steamed rice for a comforting meal that captures the essence of classic butter chicken right at home.
Ingredients
For the 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
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)
- 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 pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well until each piece is evenly coated. Let the chicken marinate for at least 15 minutes while you prepare the other ingredients to allow flavors to meld.
- 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. Once done, remove the chicken from the skillet and set aside, leaving the oil in the pan for the sauce.
- Prepare the Sauce Base: Lower the heat to medium and add 1 tablespoon of butter to the same skillet. Scrape the bottom of the pan to deglaze and release any browned bits, adding a splash of water if necessary. Add the minced garlic, diced onion, and a pinch of salt, then sauté until the onion becomes translucent and fragrant.
- Build the Sauce: Pour in the tomato sauce and sprinkle the sugar over it. Let the mixture simmer gently for 2-3 minutes to develop the flavors. Return the cooked chicken back to the skillet and stir well. Slowly pour in the heavy cream and stir continuously until the sauce takes on a rich orange color.
- Season and Simmer: Add the cayenne pepper (if using), garam masala, curry powder, and black pepper to the sauce. Allow the mixture to simmer on low heat for about 10 minutes so all the spices can blend and infuse into the chicken. Taste and adjust salt as needed.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, allowing it to melt smoothly into the sauce for a velvety texture. For a fresh touch, sprinkle chopped parsley over the dish if desired.
- Serve and Enjoy: Serve the buttery chicken hot alongside warm naan bread and fluffy steamed rice. Enjoy the comforting and indulgent flavors of this classic homemade butter chicken!
Notes
- If the sauce is too thin or runny, mix together 1 tablespoon of cornstarch with ⅓ cup of water and add this slurry to the sauce.
- Let the sauce simmer for about 5 minutes after adding the cornstarch mixture to thicken it to your desired consistency.
- For a spicier version, increase the cayenne pepper or add chopped green chilies during the sauce preparation.
- Greek yogurt in the marinade adds tenderness and tang but can be substituted with regular yogurt if preferred.
- Leftover butter chicken reheats well and tastes even better after the flavors have melded overnight.
