Butter Chicken
A creamy, comforting dish featuring perfectly seasoned chicken in a rich tomato and cream sauce, all made in one pan for easy cleanup.
Ingredients
For the Chicken
- 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
For Cooking
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided)
- 6 cloves garlic, minced
- 1 medium onion, diced
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)
To Serve
- Naan bread
- Steamed rice
Instructions
Preparation
- Toss the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it sit for about 15 minutes.
Cooking
- In a large pan, heat vegetable oil over medium heat. Cook the marinated chicken until it’s golden brown, then remove it and set aside.
- In the same pan, add 2 tablespoons of butter. Sauté garlic and onion until soft and fragrant.
- Stir in tomato sauce, sugar, additional salt, and black pepper. Simmer for about 5 minutes.
- Add the chicken back into the pan, pour in heavy cream, and add cayenne pepper, garam masala, and more curry powder. Let it simmer on low for 10 minutes.
- Stir in the remaining tablespoon of butter for that luscious finish.
Serve
- Garnish with parsley and dig in with naan or over fluffy rice.
Notes
This butter chicken keeps well in the fridge for 3-4 days in an airtight container. It can also be frozen for up to 3 months. Reheat on the stove over low heat until warmed through, adding a splash of cream to refresh the sauce as needed.