Go Back
Delicious homemade butter chicken served with rice and naan

Butter Chicken

A creamy, tangy, and comforting butter chicken recipe that's perfect for family dinners and quick weeknight meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks Chicken thighs are preferred for tenderness.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 0.5 teaspoon curry powder
  • 1 tablespoon Greek yogurt Helps in marinating the chicken and adds tang.
For the Sauce
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter, divided
  • 6 garlic cloves, minced Use fresh garlic for authentic flavor.
  • 1 medium onion, diced
  • 1 15-ounce can tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt Adjust to taste.
  • 0.5 teaspoon black pepper
  • 2 cups heavy cream Can substitute coconut milk for a lighter version.
  • 0.5 teaspoon cayenne pepper (optional) Adjust according to heat tolerance.
  • 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

Method
 

Marination
  1. In a bowl, mix the chicken with 1 teaspoon salt, garlic powder, paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
Making the Sauce
  1. In a large skillet, heat the vegetable oil and 1 tablespoon of butter over medium heat. Sauté the minced garlic and diced onion until fragrant, about 2-3 minutes.
  2. Add the tomato sauce, sugar, 1 teaspoon salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder to the skillet. Simmer for a few minutes until well combined.
Cooking the Chicken
  1. In another pan, cook the marinated chicken over medium-high heat until browned and cooked through, about 6-8 minutes.
  2. Once cooked, add the chicken to the sauce in the skillet and stir in the remaining butter.
Serving
  1. Simmer for a few more minutes, allowing the flavors to meld together. Garnish with freshly chopped parsley and serve hot with naan bread and steamed rice.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For a dairy-free version, use cashew cream or almond milk instead of heavy cream.