Description
A quick and easy homemade butter chicken with a creamy, flavorful sauce, tender chicken, and a blend of aromatic spices. Perfect for a weeknight dinner.
Ingredients
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
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)
Naan bread
Steamed rice
Instructions
- In a bowl, combine the chicken chunks with salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix well until all the chicken is evenly coated. Let the chicken marinate for at least 20-30 minutes, or longer if you have time.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken to the pan and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of vegetable oil and 2 tablespoons of butter. Once melted, add the minced garlic and diced onion. Sauté for 2-3 minutes until the onions are softened and fragrant.
- Stir in the tomato sauce, sugar, salt, black pepper, cayenne pepper (if using), garam masala, and curry powder. Stir to combine and let the sauce simmer for 5 minutes.
- Lower the heat to medium-low and stir in the heavy cream. Simmer the sauce for an additional 5 minutes, stirring occasionally, until the sauce is thickened and creamy.
- Add the cooked chicken back into the skillet and stir to coat the chicken in the sauce. Let it simmer for 5 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and sprinkle with freshly chopped parsley, if desired. Serve the butter chicken over steamed rice with naan bread on the side.
Notes
- For a spicier version, increase the cayenne pepper or add finely chopped green chilies.
- For a vegetarian version, replace chicken with paneer or tofu.
- For a dairy-free version, replace butter with vegetable oil and use coconut cream instead of heavy cream.
- For added nutrition, you can throw in vegetables like peas, bell peppers, or spinach towards the end of cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-frying, Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
