Quick & Easy Homemade Butter Chicken Recipe
A quick and easy homemade Butter Chicken recipe featuring tender marinated chicken thighs simmered in a rich and creamy tomato-based sauce infused with aromatic spices. Perfectly paired with naan bread and steamed rice, this flavorful dish brings the classic Indian restaurant favorite right to your kitchen in under an hour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
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 Ingredients
- 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 all pieces evenly. Let marinate for at least 15 minutes to allow the flavors to penetrate while you prepare other ingredients.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside, keeping the oil in the pan for the next step.
- Prepare the Sauce Base: Lower the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping up any browned bits with a wooden spoon, adding a splash of water if necessary. Add the minced garlic and diced onion along with a pinch of salt. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Build the Sauce: Stir in the tomato sauce and sugar, then let it simmer gently for 2-3 minutes. Return the cooked chicken to the skillet and mix well to coat with the sauce. Pour in the heavy cream and stir continuously until the sauce turns a rich orange color.
- Season and Simmer: Add cayenne pepper if you want some heat, garam masala, curry powder, and black pepper to the sauce. Reduce the heat to low and let everything simmer for 10 minutes, allowing the flavors to meld together. Taste and adjust salt or spices as needed.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter to the sauce, letting it melt completely. This step creates a silky, luxurious texture. Optionally, sprinkle freshly chopped parsley over the top for garnish.
- Serve and Enjoy: Serve the creamy butter chicken hot alongside warm naan bread and steamed rice for a complete and satisfying meal.
Notes
- Marinating the chicken with yogurt tenderizes it and enhances flavor.
- You can adjust the cayenne pepper amount to control the spice level.
- Using boneless, skinless chicken thighs keeps the meat moist and juicy.
- Simmering the sauce on low heat helps blend all the spices perfectly.
- Fresh parsley adds a nice touch of color and freshness but is optional.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: Butter Chicken, Indian Butter Chicken, Easy Butter Chicken, Creamy Chicken Curry, Homemade Butter Chicken, Indian Cuisine
