Butter Chicken
A quick and easy recipe for Butter Chicken that's creamy and full of flavor, perfect for busy weeknights or cozy family dinners.
Ingredients
For the Chicken
- 1.5 pounds skinless, boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt Adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
For Cooking
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided)
- 6 cloves garlic, minced
- 1 medium onion, diced
For the Sauce
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt Adjust to taste
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper (optional) For heat
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley (optional) For garnish
For Serving
- to taste Naan bread
- to taste Steamed rice
Instructions
Marinate the Chicken
- Marinate chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt, then let sit while preparing the rest of the ingredients.
Cook the Chicken
- Heat vegetable oil in a skillet over medium-high heat and cook the marinated chicken until golden brown, about 7-10 minutes.
Prepare the Sauce Base
- Remove chicken from the skillet. Melt 2 tablespoons of butter and sauté minced garlic and diced onions until soft and fragrant.
Build the Sauce
- Add tomato sauce, sugar, salt, and black pepper to the pan. Let simmer for about 5 minutes.
Season and Simmer
- Stir in heavy cream, cayenne pepper, garam masala, and curry powder. Simmer for another 10 minutes until thickened.
Finish with Butter
- Remove from heat and mix in the remaining tablespoon of butter until melted and incorporated.
Serve and Enjoy
- Serve Butter Chicken over warm rice or with naan, garnished with freshly chopped parsley.
Notes
Leftovers can be stored in an airtight container for up to three days. For longer storage, freeze portions in freezer-safe bags.