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Quick & Easy Homemade Butter Chicken Recipe

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This Quick & Easy Homemade Butter Chicken is a creamy, spiced dish with tender chicken in a rich, velvety sauce. Perfectly spiced and ready in under an hour, this dish is the ultimate comfort food, especially when paired with naan and rice.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Ingredients

For the 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

For the Butter Chicken 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

  1. Marinate the Chicken: In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let the chicken marinate for at least 15 minutes while preparing the other ingredients.
  2. Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside, leaving the oil in the pan.
  3. Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Scrape up any browned bits in the pan with a splash of water to deglaze it. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion becomes translucent and fragrant, about 2-3 minutes.
  4. Build the Sauce: Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Mix well. Pour in the heavy cream and stir until the sauce turns a rich orange hue.
  5. Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for about 10 minutes, allowing the flavors to meld together. Taste the sauce and adjust the salt and spices if needed.
  6. Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky, smooth finish.
  7. Serve and Enjoy: Serve your butter chicken hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!

Notes

  • Spicy Version: If you like extra heat, increase the cayenne pepper or add some chopped fresh chilies to the sauce.
  • Vegetarian: Swap the chicken for paneer or tofu to make a vegetarian version of this dish.
  • Dairy-Free: Use coconut milk in place of heavy cream and dairy-free butter to make this dish dairy-free.
  • Storage: Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating: Reheat on the stove over low heat, stirring occasionally. You may need to add a splash of water or more cream to adjust the consistency.

Nutrition

Find it online: https://cheftinaskitchen.com/quick-easy-homemade-butter-chicken-recipe/