Quick & Easy Homemade Butter Chicken Recipe
This Quick & Easy Homemade Butter Chicken recipe offers a creamy, flavorful Indian-inspired dish that is perfect for a weeknight dinner. Tender chicken thighs are marinated in yogurt and spices, then cooked to golden perfection before simmering in a rich tomato and cream sauce with a hint of garam masala and cayenne for warmth. Serve with naan bread and steamed rice for a satisfying meal everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: 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 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)
To Serve
- Naan bread
- Steamed rice
Instructions
- Marinate the Chicken: In a medium bowl, combine chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly so each piece is evenly coated. Let the mixture marinate for at least 15 minutes to absorb the flavors while you prepare 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, keeping the oil in the pan for the sauce.
- Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Scrape the bottom to deglaze and lift any browned bits, adding a splash of water if needed. Then add the minced garlic, diced onion, and a pinch of salt. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Build the Sauce: Stir in the tomato sauce and sugar. Let the mixture simmer for 2-3 minutes to meld the flavors. Return the cooked chicken to the skillet, mixing well to coat pieces in the sauce. Slowly pour in the heavy cream, stirring continuously until the sauce turns a rich orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper to the sauce. Lower the heat and let it simmer gently for 10 minutes so the chicken absorbs all the spices. Adjust salt to taste.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter. Allow it to melt into the sauce, creating a silky, luxurious finish. Optionally, sprinkle freshly chopped parsley over the top for garnish.
- Serve and Enjoy: Serve the butter chicken hot accompanied by warm naan bread and steamed rice for a complete meal. Enjoy the creamy and aromatic dish that is as comforting as it is delicious.
Notes
- Marinating the chicken even longer (up to 1 hour) can enhance flavor and tenderness.
- Adjust the cayenne pepper to control the heat level according to your preference.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- If fresh parsley is not available, cilantro can be used as an alternative garnish.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
