Description
This Quick & Easy Homemade Butter Chicken recipe offers a flavorful and creamy Indian-inspired dish that can be prepared in under an hour. Tender chicken thighs are marinated in a blend of spices and yogurt, then cooked to perfection and combined with a rich, buttery tomato cream sauce. Perfect for a comforting dinner, it serves four and pairs beautifully with rice or naan.
Ingredients
Scale
Chicken Marinade
- 1 ½ pounds skinless boneless chicken thighs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
Sauce and Cooking
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 can (15 ounces) 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)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken thighs with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to coat all pieces evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to infuse.
- Sauté Aromatics: Heat vegetable oil and 1 tablespoon of butter in a skillet over medium heat. Add minced garlic and diced onion, stirring occasionally until they become translucent and fragrant, about 3-4 minutes.
- Prepare the Sauce: To the sautéed garlic and onion, add tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and curry powder. Stir well to combine and let the sauce simmer gently for about 5 minutes to meld the flavors.
- Cook the Chicken: In a separate pan set over medium heat, cook the marinated chicken pieces until they are browned on the outside and cooked through internally, approximately 6 to 8 minutes depending on thickness. Ensure the chicken is fully cooked by checking that juices run clear.
- Combine and Finish: Transfer the cooked chicken into the skillet with the simmering sauce. Stir in the remaining 2 tablespoons of butter and combine well. Reduce the heat slightly and let the butter chicken simmer for an additional 5 minutes to thicken the sauce and deepen the flavors.
- Garnish and Serve: Optionally, sprinkle freshly chopped parsley over the dish before serving. Serve hot with basmati rice or warm naan bread.
Notes
- Marinating the chicken for longer than 15 minutes, up to overnight, will enhance flavor and tenderness.
- Use chicken thighs for juicier, more flavorful results compared to chicken breasts.
- Adjust cayenne pepper to your preferred spice level or omit for a milder dish.
- Heavy cream can be substituted with coconut milk for a dairy-free variation, though the flavor will be different.
- Butter and oil are used together to balance flavor and cooking temperature; do not omit the butter for authentic richness.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or in the microwave.
