Quick & Easy Homemade Butter Chicken Recipe
This Quick & Easy Homemade Butter Chicken recipe offers a rich, creamy, and flavorful Indian-inspired dish perfect for a weeknight meal. Tender chicken thighs marinated in yogurt and spices are cooked in a luscious tomato cream sauce with garlic, onion, and warming spices like garam masala and curry powder. Ready in under an hour, it’s perfect served with naan bread or steamed rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
For the 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
For the 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 the Chicken: In a medium bowl, combine the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly ensuring each piece is well coated. Allow the chicken to marinate for at least 15 minutes to infuse the flavors.
- 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 pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping the oil in the pan for the sauce.
- Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits off the bottom, adding a splash of water if necessary. Add the minced garlic and diced onion with a pinch of salt, sautéing until the onions become translucent and aromatic.
- Build the Sauce: Stir in the tomato sauce and sugar, allowing it to simmer for 2-3 minutes. Return the cooked chicken back to the skillet and stir to combine. Pour in the heavy cream and mix well until the sauce develops a rich orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper to the sauce. Reduce the heat to low and let the sauce simmer gently for 10 minutes to blend all the flavors together. Adjust salt and spices to your taste during this time.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and allow it to melt completely into the sauce, creating a silky and smooth texture. Garnish with freshly chopped parsley if desired.
- Serve and Enjoy: Serve the butter chicken hot with warm naan bread and steamed rice for a complete and satisfying meal.
Notes
- If the sauce becomes too runny, mix 1 tablespoon of cornstarch with ⅓ cup of water and add it to the simmering sauce. Cook for about 5 minutes until the sauce thickens nicely.
- You can adjust the cayenne pepper amount or omit it completely if you prefer a milder flavor.
- For a healthier twist, substitute heavy cream with coconut milk, but note the flavor will be slightly different.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
