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Quick and Easy Homemade Butter Chicken

A creamy and flavorful butter chicken that is surprisingly simple to prepare, perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • 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
  • 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
  • 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)
  • Naan bread, for serving
  • Steamed rice, for serving

Instructions

  1. In a bowl, combine chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 10 minutes.
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and sear until browned, about 4 to 5 minutes. Remove the chicken and set aside.
  3. In the same pan, pour in the remaining tablespoon of oil and add the butter. Once melted, add the minced garlic and diced onion. Sauté until the onion is translucent, about 3 to 4 minutes.
  4. Add the tomato sauce, sugar, salt, and black pepper. Stir and simmer for 5 minutes.
  5. Reduce heat to medium-low, add the heavy cream, cayenne pepper (if using), garam masala, and the remaining curry powder. Return the chicken to the pan and let it simmer for another 10 minutes.
  6. Stir in the last tablespoon of butter before serving and garnish with parsley. Serve hot with naan and rice.

Notes

Marinate the chicken the night before for enhanced flavor. Store leftovers in an airtight container for up to 3 days or freeze for up to a month, leaving out the cream until reheating.

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