Easy Homemade Butter Chicken
This Easy Homemade Butter Chicken is rich, creamy, and ready in about 45 minutes. Tender chicken simmers in a buttery tomato cream sauce for a cozy dinner with rice and naan.
Equipment
- Large skillet
- Mixing bowl
Ingredients
- 1.5 lb skinless boneless chicken thighs, cut into bite-size pieces
- 1 tsp salt for marinade, plus more to taste
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 0.5 tsp curry powder for marinade
- 1 tbsp Greek yogurt
- 3 tbsp vegetable oil
- 3 tbsp butter, divided
- 6 cloves garlic, minced
- 1 medium onion, diced
- 15 oz tomato sauce
- 1 tsp sugar
- 0.5 tsp black pepper
- 2 cups heavy cream
- 0.5 tsp cayenne pepper, optional
- 1 tsp garam masala
- 0.5 tsp curry powder for sauce
- 0.25 cup chopped parsley, optional garnish
- naan bread and steamed rice, for serving
Instructions
- Mix chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt until well coated. Let it sit for about 15 minutes.
- Heat vegetable oil over medium-high heat. Cook the chicken until browned and cooked through, about 8 to 10 minutes. Remove it from the pan and set aside.
- Lower the heat, then add part of the butter to the same pan. Scrape up the browned bits, then cook garlic and onion until softened and fragrant.
- Stir in tomato sauce and sugar. Simmer briefly, then return the chicken to the pan.
- Pour in heavy cream and stir until the sauce turns smooth and creamy. Add black pepper, garam masala, curry powder, cayenne if using, and salt to taste.
- Simmer gently for about 10 minutes, until the flavors blend and the sauce thickens slightly. Stir in the remaining butter, then garnish with parsley before serving.
Notes
Longer marinating adds more flavor and tenderness. Adjust cayenne to control the spice level. Add cold butter at the end for a smoother, silkier sauce. Greek yogurt helps tenderize the chicken. Ghee can replace butter for a more traditional flavor.