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Butter Chicken

A quick and easy recipe for a rich, creamy butter chicken dish that is sure to impress your family and friends.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 650
Ingredients Method Notes

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
  • 3 tablespoons vegetable oil
For the Sauce
  • 3 tablespoons butter (divided)
  • 6 cloves garlic, minced
  • 1 medium onion, diced
  • 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 For serving
  • Steamed rice For serving

Method
 

Preparation
  1. In a bowl, combine chicken chunks, 1 teaspoon salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix well and let it marinate for at least 30 minutes.
Cooking Chicken
  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 6-8 minutes. Remove the chicken and set aside.
Preparing Sauce Base
  1. In the same skillet, add 2 tablespoons of butter. Once melted, add minced garlic and diced onions. Sauté until the onions are translucent and fragrant.
Building the Sauce
  1. Stir in tomato sauce, sugar, 1 teaspoon salt, black pepper, and optional cayenne pepper. Mix well and let it simmer for about 10 minutes.
Finishing the Dish
  1. Return the chicken to the skillet and pour in the heavy cream. Stir in garam masala and additional curry powder. Simmer for 15-20 minutes until the chicken is cooked through and the sauce thickens.
  2. Stir in the remaining 2 tablespoons of butter until melted and well combined.
Serving
  1. Garnish with freshly chopped parsley if desired and serve hot with naan bread and steamed rice.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through. You can also freeze the dish for up to 3 months; thaw overnight in the fridge before reheating.