Butter Chicken
A quick and easy butter chicken recipe that features tender chicken in a rich, creamy tomato-cream sauce, perfect for weeknight meals or gatherings.
Ingredients
Chicken and Marinade
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 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
- 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)
Serving and Sides
- Naan bread
- Steamed rice
Instructions
Marinating the Chicken
- In a bowl, mix chicken, 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Let sit 15–30 minutes.
Cooking the Chicken
- Heat 3 tablespoons vegetable oil in a large pan over medium-high heat. Add chicken in batches and brown for 3–4 minutes. Remove and set aside.
Preparing the Sauce Base
- In the same pan, add 1 tablespoon butter. Sauté minced garlic and diced onion until soft and fragrant, about 4–5 minutes.
Building the Sauce
- Pour in the tomato sauce. Stir in sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Cook 3–4 minutes.
Seasoning and Simmering
- Add heavy cream, cayenne (if using), garam masala, and ½ teaspoon curry powder. Return chicken to the pan. Simmer 10–15 minutes until chicken is cooked and sauce thickens.
Finishing with Butter
- Stir in remaining 2 tablespoons butter. Taste and adjust salt or spice.
Serving
- Garnish with parsley if desired and serve hot with naan or rice.
Notes
Do not overcook the chicken when browning. Use full-fat heavy cream for the best texture. Taste before serving and adjust seasoning as needed. If you like more heat, add cayenne gradually.