Quick & Easy Homemade Butter Chicken Recipe
This Quick & Easy Homemade Butter Chicken Recipe delivers a creamy and spiced comfort food classic that’s easy to prepare at home. Featuring tender marinated chicken cooked to golden perfection and enveloped in a rich, velvety tomato-cream sauce infused with aromatic Indian spices, this dish is perfect for a cozy family dinner or to impress friends. Serve with warm naan bread and fluffy steamed rice for a complete, satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Indian
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 chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat all the chicken evenly and let it marinate for at least 15 minutes to enhance flavor.
- Cook the Chicken: Heat the 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 fully cooked. Remove the chicken from the skillet and set aside, keeping the oil in the pan for the sauce.
- Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon of butter to the skillet. Scrape the browned bits from the pan to deglaze it, adding a splash of water if needed. Add minced garlic, diced onion, and a pinch of salt, then sauté until the onion becomes translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar, allowing it to simmer for 2-3 minutes. Return the cooked chicken to the skillet and mix well. Slowly pour in the heavy cream, stirring continuously until the sauce achieves a rich orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper to the sauce. Reduce heat to low and let it simmer gently for 10 minutes, letting the flavors meld together. Adjust salt and spices to taste as needed.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, allowing it to melt into the sauce for a silky and glossy finish. Optionally, sprinkle with freshly chopped parsley for added freshness and color.
- Serve and Enjoy: Serve the butter chicken hot accompanied by warm naan bread and steamed rice for a complete and satisfying meal.
Notes
- If the sauce becomes too runny, mix 1 tablespoon of cornstarch with ⅓ cup of water and add this mixture to the sauce. Let it simmer for about 5 minutes until the sauce thickens.
- Marinate the chicken for longer if time permits to deepen the flavors.
- The cayenne pepper is optional and can be adjusted to control the heat level of the dish.
- Use full-fat heavy cream for a richer and creamier sauce.
- Freshly chopped parsley adds a lovely garnish and fresh note but can be omitted if unavailable.
