Butter Chicken
A simple and flavorful butter chicken recipe that brings the taste of your favorite Indian restaurant right to your kitchen. Perfect for families and budget-friendly!
Ingredients
For the Chicken
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt Adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt For marinating
- 3 tablespoons vegetable oil For cooking
- 3 tablespoons butter Divided for cooking and finishing
- 6 cloves garlic, minced Adds flavor
- 1 medium onion, diced For the sauce base
For the Sauce
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt Adjust to taste
- 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
For Serving
- Naan bread To soak up the sauce
- Steamed rice Great side with butter chicken
Instructions
Preparation
- Combine chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt in a bowl and marinate. Let it chill while you prepare other ingredients.
Cooking
- Heat vegetable oil in a pan over medium heat and cook the marinated chicken until browned. Remove from the pan and set aside.
- In the same pan, melt 1 tablespoon of butter, then sauté the minced garlic and diced onion until fragrant and golden.
- Stir in the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder. Mix well to combine.
- Add the chicken back into the sauce and let everything simmer together for about 15 minutes, allowing the flavors to meld beautifully.
- Stir in the remaining butter for extra creaminess.
- Garnish with parsley and serve with naan or over steamed rice.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on the stove.