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Butter Chicken

Quick and Easy Homemade Butter Chicken Recipe

This creamy and spiced butter chicken is a rich, velvety dish that's surprisingly simple to make at home. With its tender chicken and luscious tomato cream sauce, it’s the perfect comfort food to enjoy with naan or rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • For the Chicken & Marinade:
  • 1½ pounds boneless skinless 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
  • 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
  • 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
  • To Serve:
  • Naan bread
  • Steamed rice

Method
 

  1. Marinate the Chicken: In a medium bowl, combine chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Marinate for at least 15 minutes.
  2. 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 and set aside.
  3. Prepare the Sauce Base: In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Sauté minced garlic and diced onion for 3-4 minutes until soft and translucent.
  4. Build the Sauce: Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Pour in the heavy cream, stirring until the sauce turns a beautiful orange hue.
  5. Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken.
  6. 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.
  7. Serve and Enjoy: Serve the butter chicken hot with naan bread and steamed rice. Enjoy the rich, creamy goodness!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream if the sauce thickens.
  • Freezing: Freeze for up to 2 months. Thaw in the fridge overnight and reheat thoroughly.
  • Substitutes: For a dairy-free version, use coconut cream instead of heavy cream and ghee or plant-based butter for the butter.