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Butter Chicken

Quick and Easy Homemade Butter Chicken is a comforting and flavorful dish featuring tender chicken in a creamy spiced sauce, perfect for a weeknight dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 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
For Cooking
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter (divided)
  • 6 cloves garlic, minced
  • 1 medium onion, diced
  • 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
For Garnish and Serving
  • 0.25 cup freshly chopped parsley (optional, for garnish)
  • to taste Naan bread for serving
  • to taste Steamed rice for serving

Method
 

Marinate the Chicken
  1. In a large bowl, add the chicken chunks.
  2. Sprinkle salt, garlic powder, sweet paprika, and curry powder over the chicken.
  3. Add the Greek yogurt and mix well to coat the chicken.
  4. Let it marinate for at least 15 to 30 minutes.
Cook the Chicken
  1. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
  2. Add the marinated chicken to the pan.
  3. Cook the chicken until it is browned and cooked through, about 5 to 7 minutes.
  4. Remove the chicken from the skillet and set it aside.
Prepare the Sauce Base
  1. In the same skillet, add 1 tablespoon of butter.
  2. Add the diced onion and cook until it becomes soft and translucent, about 3 to 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
Build the Sauce
  1. Pour in the tomato sauce and mix well.
  2. Add sugar, salt, and black pepper. Stir to combine.
  3. Reduce the heat to low and let the sauce simmer for about 5 minutes.
Season and Simmer
  1. After the sauce has simmered, add the cooked chicken back into the skillet.
  2. Pour in the heavy cream and stir to combine.
  3. If you want some heat, add cayenne pepper.
  4. Mix in garam masala and curry powder.
  5. Let it simmer for another 10 minutes to let the flavors blend.
Finish with Butter
  1. Remove the skillet from heat and add the remaining 2 tablespoons of butter.
  2. Stir until the butter melts into the sauce.
  3. Adjust the seasoning as needed, adding more salt or pepper to taste.
Serve and Enjoy
  1. Spoon the Butter Chicken over steamed rice or serve it with naan bread.
  2. Garnish with fresh parsley if desired.
  3. Enjoy your meal!

Notes

Store leftover Butter Chicken in an airtight container for up to 3-4 days. It can also be frozen for 2-3 months. Marinate chicken in advance and prepare the sauce separately to save time.