Why Make This Recipe
Butter chicken is a classic Indian dish known for its rich, creamy sauce and tender chicken. This quick and easy version makes it possible to bring the flavors of restaurant-style butter chicken right into your kitchen without a lot of fuss. Perfect for a cozy weeknight dinner, it’s satisfying, delicious, and sure to please everyone at the table.
How to Make Quick & Easy Homemade Butter Chicken
Ingredients:
- 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
- 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)
- Naan bread
- Steamed rice
Directions:
Marinate the Chicken: In a bowl, mix the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for 15-30 minutes.
Cook the Chicken: Heat vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pan and set aside.
Prepare the Sauce Base: In the same pan, add 1 tablespoon of butter. Once melted, add the minced garlic and diced onion. Sauté until the onion is soft and translucent.
Build the Sauce: Pour in the tomato sauce, sugar, salt, and black pepper. Stir well and let it simmer for about 5 minutes.
Season and Simmer: Add the heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Mix well. Add the cooked chicken back into the pan and let it simmer for another 10-15 minutes, allowing the flavors to meld.
Finish with Butter: Stir in the remaining 2 tablespoons of butter until melted and creamy.
Serve and Enjoy: Remove from heat and serve the butter chicken hot, garnished with freshly chopped parsley if desired.
How to Serve Quick & Easy Homemade Butter Chicken
Butter chicken pairs beautifully with naan bread and steamed rice. The soft naan is perfect for scooping up the rich sauce, while the rice helps balance the dish and soak up the flavors.
How to Store Quick & Easy Homemade Butter Chicken
For leftovers, let the butter chicken cool to room temperature and store it in an airtight container. It will keep in the refrigerator for up to 3-4 days. Reheat in a pan over low heat or in the microwave until warmed through.
Tips to Make Quick & Easy Homemade Butter Chicken
- Ensure the chicken is well-marinated for the best flavor.
- Adjust the spice levels by adding more or less cayenne pepper.
- For a thicker sauce, allow it to simmer longer to reduce.
- Use fresh garlic and good-quality butter for a richer taste.
Variations
You can add vegetables like peas, bell peppers, or spinach to the sauce for extra nutrition and flavor. Alternatively, substitute chicken with paneer or tofu for a vegetarian version.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use boneless chicken breasts if you prefer. They may cook faster, so keep an eye on them.
Can I make this dish ahead of time?
Yes! You can prepare the butter chicken in advance, store it in the fridge, and reheat it when ready to serve.
What can I substitute for heavy cream?
You can use coconut milk for a lighter option; it will alter the flavor slightly but should still be delicious.
Butter Chicken
Ingredients
For the Chicken
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided)
- 6 cloves garlic (minced)
- 1 medium onion (diced)
For the Sauce
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley (optional, for garnish)
To Serve
- Naan bread
- Steamed rice
Instructions
Marinate the Chicken
- In a bowl, mix the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for 15-30 minutes.
Cook the Chicken
- Heat vegetable oil in a large pan over medium heat.
- Add the marinated chicken and cook until browned, about 5-7 minutes.
- Remove the chicken from the pan and set aside.
Prepare the Sauce Base
- In the same pan, add 1 tablespoon of butter. Once melted, add the minced garlic and diced onion. Sauté until the onion is soft and translucent.
Build the Sauce
- Pour in the tomato sauce, sugar, salt, and black pepper. Stir well and let it simmer for about 5 minutes.
Season and Simmer
- Add the heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Mix well.
- Add the cooked chicken back into the pan and let it simmer for another 10-15 minutes, allowing the flavors to meld.
Finish with Butter
- Stir in the remaining 2 tablespoons of butter until melted and creamy.
Serve and Enjoy
- Remove from heat and serve the butter chicken hot, garnished with freshly chopped parsley if desired.