Butter Chicken
This quick and easy butter chicken recipe brings the rich, creamy flavors of this classic Indian dish into your home, perfect for a cozy weeknight dinner.
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.
Notes
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. Ensure the chicken is well-marinated for the best flavor. Adjust 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.