Description
This Quick & Easy Homemade Butter Chicken is a rich, creamy, and flavorful dish that combines tender chicken chunks marinated in spices and Greek yogurt, cooked in a luscious tomato-based sauce infused with garlic, onion, and warm spices. Perfect for a cozy dinner, it comes together quickly and pairs beautifully with naan and rice.
Ingredients
Units
Scale
For the Chicken & Marinade
- 1 1/2 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1/2 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
- 1/2 teaspoon black pepper
- 2 cups heavy cream
- 1/2 teaspoon cayenne pepper optional for heat
- 1 teaspoon garam masala
- 1/2 teaspoon curry powder
- 1/4 cup freshly chopped parsley optional, for garnish
Instructions
- Marinate the Chicken: In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients.
- Cook the Chicken: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and 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. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the cooked chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Adjust spices and salt to taste.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.
- Serve and Enjoy: Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!
Notes
- Marinating time can be extended for deeper flavor, up to 1 hour.
- Use coconut milk instead of heavy cream for a dairy-free variation.
- Adjust the cayenne pepper quantity based on desired heat level.
- For a smoky flavor, add a pinch of smoked paprika replacing regular sweet paprika.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 44 g
- Cholesterol: 165 mg
