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Butter Chicken

A quick and easy recipe for homemade Butter Chicken, featuring tender chicken thighs in a creamy, aromatic sauce that's perfect for busy nights and special gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 650
Ingredients Method Notes

Ingredients
  

For Marinating the Chicken
  • 1.5 pounds skinless, boneless chicken thighs, cut into bite-sized chunks Can swap with chicken breast for a leaner option.
  • 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
  • 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
  • N/A Naan bread for serving
  • N/A Steamed rice for serving

Method
 

Preparation
  1. In a bowl, blend the chicken with 1 teaspoon salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes—or even overnight.
Cooking
  1. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken chunks and cook until browned on all sides. Remove from the skillet and set aside.
  2. In the same skillet, drop in 2 tablespoons of butter and sauté the garlic and onions until they’re translucent and aromatic.
  3. Stir in the tomato sauce, sugar, salt, black pepper, and heavy cream. Mix well and let it come to a gentle simmer.
  4. Return the chicken to the skillet, adding in cayenne pepper, garam masala, and the remaining curry powder. Let everything simmer for 15-20 minutes until the chicken is cooked through and the sauce thickens.
  5. Stir in the last tablespoon of butter right before serving.
  6. Garnish with freshly chopped parsley if desired, and serve hot with naan bread or steamed rice.

Notes

Butter Chicken holds up beautifully in the fridge for up to three days and can be frozen for up to three months. To reheat, warm it gently over low heat, adding a splash of cream or water if needed. Consider marinating the chicken overnight for maximum flavor and tenderness.