Quick & Easy Homemade Butter Chicken Recipe
This quick and easy homemade butter chicken recipe offers a creamy, flavorful Indian-inspired dish that’s perfect for weeknight dinners. Tender chicken thighs are marinated in a blend of spices and yogurt, seared to perfection, then simmered in a rich tomato and cream sauce infused with garam masala and other aromatic spices. Serve with warm naan bread and steamed rice for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Chicken and 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 chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to ensure the chicken pieces are evenly coated. Let this marinate for at least 15 minutes, allowing the flavors to penetrate.
- 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 pan and set aside, keeping the remaining oil in the skillet.
- Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping up any browned bits; add a splash of water if necessary. Add minced garlic, diced onion, and a pinch of salt. Sauté until the onion becomes translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes to meld the flavors. Return the cooked chicken to the skillet and mix well. Pour in the heavy cream and stir until the sauce turns a rich orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, black pepper, and additional salt to taste. Lower the heat and let the sauce simmer gently for about 10 minutes to blend all the flavors.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, allowing it to melt slowly into the sauce, giving it a silky texture. Garnish with freshly chopped parsley if desired.
- Serve and Enjoy: Serve the butter chicken hot, accompanied by warm naan bread and steamed rice for a complete meal. Enjoy the creamy, spicy, and comforting flavors!
Notes
- Marinating the chicken enhances flavor and tenderness but can be extended up to 2 hours for deeper flavor.
- Adjust cayenne pepper quantities based on your preferred spice level.
- Using boneless skinless chicken thighs keeps the chicken juicy and flavorful.
- Butter added at the end gives the sauce a smooth, rich finish.
- Serve with naan or steamed basmati rice for an authentic experience.
