Quick & Easy Homemade Butter Chicken Recipe
This Quick & Easy Homemade Butter Chicken recipe delivers tender chicken thighs cooked in a creamy, aromatic tomato-based sauce infused with traditional Indian spices. Perfectly balanced with garlic, butter, and a hint of heat, this comforting dish comes together in under 45 minutes, ideal for a flavorful weeknight dinner served with naan bread and steamed rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
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
Cooking and 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 chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to ensure each piece is evenly coated. Let the chicken marinate for at least 15 minutes while you prepare the other ingredients to enhance the flavors.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 8-10 minutes, stirring occasionally, until golden brown and fully cooked. Once done, remove the chicken from the skillet and set aside, leaving the oil in the pan for the sauce preparation.
- Prepare the Sauce Base: Lower the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping up any browned bits; if needed, add a small splash of water to help loosen them. Add the minced garlic and diced onion along with a pinch of salt, then sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Build the Sauce: Stir in the canned tomato sauce and sugar. Allow this mixture to simmer gently for 2-3 minutes. Return the cooked chicken to the skillet and mix well so it coats evenly with the sauce. Pour in the heavy cream and stir continuously until the sauce achieves a smooth, orange hue.
- Season and Simmer: Add cayenne pepper (if using), garam masala, additional curry powder, black pepper, and salt to taste. Reduce the heat to low and let the sauce simmer for 10 minutes. This slow simmer helps the flavors meld beautifully, enriching the dish’s taste and creaminess.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter into the sauce. Let it melt completely, creating a silky, rich finish to the butter chicken. If desired, sprinkle freshly chopped parsley over the top for a fresh, herbal garnish.
- Serve and Enjoy: Serve the hot butter chicken with warm naan bread and steamed rice for a complete and comforting meal. Enjoy the creamy, flavorful goodness of this easy-to-make Indian-inspired classic!
Notes
- Marinating the chicken for at least 15 minutes enhances flavor and tenderness, but for best results, marinate for up to 2 hours if time allows.
- Adjust the cayenne pepper quantity to control the dish’s heat level.
- Use boneless, skinless chicken thighs for juicier, more flavorful meat compared to chicken breasts.
- For a lighter version, substitute heavy cream with coconut milk or a blend of milk and Greek yogurt.
- Butter chicken pairs excellently with naan bread, steamed basmati rice, or even cauliflower rice for a low-carb option.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: Butter Chicken, Indian Recipe, Easy Butter Chicken, Chicken Curry, Creamy Indian Curry, Weeknight Dinner, Indian Chicken Recipe
