Quick & Easy Homemade Butter Chicken Recipe
This Quick & Easy Homemade Butter Chicken recipe delivers a creamy, flavorful Indian-inspired dish in just 45 minutes. Tender bite-sized chicken thighs are marinated with spices and Greek yogurt, then cooked to golden perfection before simmering in a rich tomato and cream sauce enriched with butter and aromatic spices. Served best with warm naan bread and steamed rice, this comforting meal is perfect for a weeknight dinner or any time you crave classic butter chicken flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
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
Cooking and 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 thoroughly to ensure each piece is evenly coated. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and sauté for 8-10 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set it aside, keeping the oil in the pan.
- Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Deglaze the pan by scraping up any browned bits from the bottom, adding a splash of water if necessary. Add the minced garlic, diced onion, and a pinch of salt, then sauté until the onions become translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar, allowing the mixture to simmer gently for 2-3 minutes. Return the cooked chicken to the skillet and mix well. Pour in the heavy cream and stir continuously until the sauce turns a rich orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, additional curry powder, and black pepper to the sauce. Reduce the heat to low and let the sauce simmer for 10 minutes, enabling all the flavors to meld together. Adjust salt and spices to taste as needed.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter until melted to create a silky, smooth finish. Optionally, sprinkle freshly chopped parsley on top for freshness and color.
- Serve and Enjoy: Serve the butter chicken hot alongside warm naan bread and steamed rice. Enjoy the creamy texture and robust, aromatic flavors of this beloved dish.
Notes
- For extra spice, increase the cayenne pepper or add a dash of chili powder.
- If heavy cream is unavailable, full-fat coconut milk can substitute for a dairy-free variation, though the flavor will differ.
- Marinating the chicken longer, up to a few hours, will deepen the flavor.
- Use boneless, skinless chicken thighs for the best texture and flavor; breasts can be used but may be less tender.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
