Quick & Easy Homemade Butter Chicken Recipe
This Quick & Easy Homemade Butter Chicken recipe combines tender, marinated chicken thighs with a rich and creamy tomato-based sauce infused with aromatic spices. The dish is perfect for a satisfying weeknight dinner and pairs wonderfully with naan bread or steamed rice for a complete Indian-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
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
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 Chicken: In a mixing bowl, combine the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15 minutes to allow the flavors to develop.
- Cook Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5-7 minutes until they turn golden brown on all sides and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add 1 tablespoon of butter and sauté the minced garlic and diced onion over medium heat until the onion becomes translucent and slightly golden, about 5 minutes.
- Add Tomato Sauce and Spices: Pour in the tomato sauce, then add sugar, salt, black pepper, cayenne pepper (if using), garam masala, and curry powder. Stir well and simmer the sauce for 5-7 minutes to deepen the flavors.
- Finish the Sauce: Reduce the heat to low and stir in the heavy cream along with the remaining 2 tablespoons of butter. Simmer gently until the sauce thickens slightly, about 5 minutes, and the butter fully melts into the sauce.
- Combine Chicken and Sauce: Return the cooked chicken pieces into the skillet with the sauce. Stir gently to coat the chicken completely. Simmer together for another 5 minutes to let the flavors meld.
- Garnish and Serve: Sprinkle freshly chopped parsley over the butter chicken if desired. Serve hot with warm naan bread and steamed rice for a complete meal.
Notes
- Marinate the chicken longer, up to 2 hours, for more flavor.
- Adjust cayenne pepper to suit your preferred spice level.
- Use heavy cream for richness; substitute with coconut milk for a dairy-free version (note flavor change).
- For a healthier option, use low-fat yogurt and reduce butter amount.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
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