Quick & Easy Homemade Butter Chicken Recipe
This Quick & Easy Homemade Butter Chicken recipe delivers a rich and creamy Indian classic with a simple stovetop method. Tender chicken thighs are marinated in a blend of spices and Greek yogurt, then cooked to golden perfection and simmered in a luscious tomato-cream sauce infused with aromatic spices. Ready in just 45 minutes, this dish is perfect for a flavorful weeknight dinner served with warm naan bread and steamed rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
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)
Accompaniments
- Naan bread
- Steamed rice
Instructions
- Marinate the Chicken: In a medium bowl, combine chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat all pieces evenly. Let the chicken marinate for at least 15 minutes to absorb all the flavors.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 8-10 minutes, stirring occasionally until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
- Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Scrape the bottom to deglaze any browned bits, adding a splash of water if needed. Add the minced garlic, diced onion, and a pinch of salt. Sauté until the onion becomes translucent and fragrant, about 3-5 minutes.
- Build the Sauce: Stir in the tomato sauce and sugar, and let the mixture simmer for 2-3 minutes. Return the cooked chicken to the skillet and mix well to combine all ingredients. Then, pour in the heavy cream and stir continuously until the sauce turns a rich orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper to the sauce. Let it simmer on low heat for 10 minutes to allow the flavors to meld. Taste and adjust salt and spices as desired.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter until melted, creating a silky, smooth finish to the sauce. Optionally, sprinkle freshly chopped parsley on top for garnish.
- Serve and Enjoy: Serve the butter chicken hot with naan bread and steamed rice for a complete and satisfying meal. Enjoy the creamy, flavorful goodness!
Notes
- Marinate the chicken for at least 15 minutes; longer marination enhances flavor but is not necessary for a quick meal.
- Adjust the cayenne pepper to control the heat level; omit for a milder version.
- Use boneless, skinless chicken thighs for best tenderness and flavor.
- Garam masala is essential to achieve authentic flavor; substitute with curry powder but expect a different taste profile.
- Serve immediately for the best texture; reheating may slightly alter the creamy texture of the sauce.
