Quick & Easy Homemade Butter Chicken Recipe
This Quick & Easy Homemade Butter Chicken recipe offers a rich and creamy Indian-inspired dish made with tender chicken thighs marinated in flavorful spices, cooked in a buttery tomato cream sauce, and perfect to serve with naan bread and steamed rice. Ready in under an hour, it’s a comforting meal bursting with classic spices and a silky finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
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
Cooking Ingredients
- 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)
For Serving
- Naan bread
- Steamed rice
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix until the chicken is evenly coated and let it marinate for at least 15 minutes to allow the flavors to infuse.
- 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 to 10 minutes, stirring occasionally, until the chicken pieces are golden brown and fully cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
- Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Stir to melt and deglaze the pan by scraping up any browned bits. Add the minced garlic, diced onion, and a pinch of salt. Sauté until the onions become translucent and fragrant, about 3 to 4 minutes.
- Build the Sauce: Pour in the tomato sauce and add the sugar. Allow the mixture to simmer gently for 2 to 3 minutes to deepen the flavors. Return the cooked chicken to the skillet and stir well to combine. Then gradually pour in the heavy cream, stirring continuously until the sauce turns a rich orange color.
- Season and Simmer: Add optional cayenne pepper for heat, along with garam masala, curry powder, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes to meld all the flavors together. Taste and adjust seasoning with additional salt if necessary.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter to the sauce, allowing it to melt gently and create a silky, smooth texture. Sprinkle freshly chopped parsley on top if desired for a fresh garnish.
- Serve and Enjoy: Serve the butter chicken hot alongside warm naan bread and steamed rice for a complete and delicious meal. Enjoy the creamy, flavorful dish that comes together quickly for a satisfying dinner.
Notes
- For extra heat, increase cayenne pepper according to taste or omit for a milder version.
- Use boneless, skinless chicken thighs for juicier, more flavorful meat compared to chicken breasts.
- Adjust the creaminess by reducing or increasing the heavy cream quantity as preferred.
- Leftover butter chicken stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop or microwave.
- For a gluten-free option, serve with gluten-free naan or rice only.
Keywords: Butter Chicken, Indian Butter Chicken, Easy Butter Chicken, Creamy Chicken Curry, Indian Curry, Weeknight Dinner, Chicken Thigh Recipe
