Description
This Quick & Easy Butter Chicken is a creamy, flavor-packed main course inspired by both Indian and American cuisines. Tender chunks of marinated chicken are simmered in a velvety tomato-butter sauce, subtly spiced and finished with cream for that irresistible richness. Perfect for busy weeknights, this family-friendly dish comes together in under an hour and pairs wonderfully with naan and steamed rice.
Ingredients
For the 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
For the Butter Chicken Sauce
- 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 thighs with salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix thoroughly so each piece is evenly coated. Let the chicken marinate for at least 15 minutes while you prep the remaining 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 cooked through. Remove the chicken from the skillet and set aside; leave any remaining oil in the pan.
- Prepare the Sauce Base: Reduce the skillet heat to medium and add 1 tablespoon of butter. Scrape up any browned bits from the bottom with a wooden spoon, adding a splash of water if needed. Stir in the minced garlic, diced onion, and a pinch of salt. Sauté until the onion becomes translucent and aromatic, about 3–4 minutes.
- Build the Sauce: Pour in the tomato sauce along with sugar. Allow the mixture to simmer for 2–3 minutes to meld the flavors. Return the cooked chicken (and any juices) to the skillet. Mix to combine, then pour in the heavy cream, stirring until the sauce turns smooth and orangey.
- Season and Simmer: Add cayenne pepper (if desired for heat), garam masala, curry powder, and black pepper. Adjust the salt if needed. Let the sauce simmer on low heat for 10 minutes, stirring occasionally to prevent sticking, so the flavors meld.
- Finish with Butter: Add the remaining 2 tablespoons of cold butter to the sauce, stirring until melted and the sauce is glossy and smooth. If using, sprinkle freshly chopped parsley on top for a burst of color and freshness.
- Serve and Enjoy: Serve hot with warm naan bread and fluffy steamed rice. Enjoy the creamy, spiced goodness of homemade butter chicken!
Notes
- For extra flavor, marinate the chicken up to 24 hours in advance and refrigerate.
- Use chicken breast if preferred, but reduce cook time slightly to avoid drying out.
- Feel free to substitute half-and-half or coconut cream for the heavy cream for a lighter or dairy-free version.
- Adjust cayenne and garam masala to taste for more or less heat.
- Leftovers reheat well and can be frozen for up to a month.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 640
- Sugar: 7g
- Sodium: 1280mg
- Fat: 48g
- Saturated Fat: 23g
- Unsaturated Fat: 21g
- Trans Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 220mg
