Quick & Easy Homemade Butter Chicken Recipe
This Quick & Easy Homemade Butter Chicken recipe delivers a rich and creamy Indian-inspired dish made with tender chicken thighs marinated in spices and Greek yogurt, then simmered in a luscious tomato and cream sauce enriched with butter and aromatic seasonings. Perfect for a comforting meal served alongside naan bread and steamed rice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
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 pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15 minutes to enhance flavor and tenderness.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
- Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping up any browned bits, adding a splash of water if necessary. Add the minced garlic, diced onion, and a pinch of salt. Sauté until the onion becomes translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar, allowing it to simmer for 2-3 minutes. Return the cooked chicken to the skillet, mixing well. Pour in the heavy cream and stir continuously until the sauce develops a beautiful orange hue.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the mixture simmer on low heat for 10 minutes, allowing all the flavors to blend perfectly. Adjust salt and spices to taste.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and let it melt slowly into the sauce, creating a silky, rich finish. Optionally, sprinkle with freshly chopped parsley for a burst of color and freshness.
- Serve and Enjoy: Serve the butter chicken hot with warm naan bread and steamed rice. Enjoy the creamy, flavorful dish with your favorite Indian meal accompaniments.
Notes
- Marinate the chicken for longer, up to 2 hours, for deeper flavor if time permits.
- Use boneless chicken thighs for juicier results compared to chicken breasts.
- Adjust cayenne pepper quantity to tailor the heat level to your preference.
- Garam masala added at the end enhances the authentic Indian flavor profile.
- Butter added at the end ensures a creamy texture and glossy sauce.
- Serve immediately for the best taste and texture; leftovers can be refrigerated for up to 3 days.
Keywords: Butter Chicken, Indian Chicken Curry, Creamy Chicken Curry, Easy Butter Chicken, Homemade Indian Recipe, Chicken Thighs Recipe
