Description

Discover the best quick & easy homemade butter chicken recipe with tender chicken marinated in aromatic spices and cooked in a rich, creamy tomato sauce. Perfect for weeknight dinners or special occasions. This butter chicken is sure to become a family favorite!

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

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Instructions

Marinate the Chicken:
In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients.
Cook the Chicken:
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
Prepare the Sauce Base:
Reduce heat to medium and add 1 tablespoon of butter to the skillet. Scrape up any browned bits from the pan. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant.
Build the Sauce:
Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Stir well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
Season and Simmer:
Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Adjust seasoning with salt to taste.
Finish with Butter:
Stir in the remaining 2 tablespoons of butter and let it melt into the sauce for a silky finish. Garnish with chopped parsley if desired.
Serve and Enjoy:
Serve the butter chicken hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!

Notes

Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over medium heat or in the microwave, adding a little water or cream if necessary.
Variations: For spicier butter chicken, add more cayenne pepper or fresh chilies. For a vegetarian version, substitute chicken with paneer or tofu.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Indian