Homemade Butter Chicken
A quick and easy recipe to recreate the rich, creamy flavors of butter chicken at home with tender chicken thighs in a luscious tomato and cream sauce.
Ingredients
For the chicken marinade
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks You can substitute with chicken breast for a leaner option.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
For the sauce
- 3 tablespoons vegetable oil
- 3 tablespoons butter Divided into portions for cooking.
- 6 cloves garlic, minced Use fresh garlic for best flavor.
- 1 medium onion, diced Use fresh onion for best flavor.
- 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
- as needed Naan bread For serving.
- as needed Steamed rice For serving.
Instructions
Marinate the Chicken
- In a bowl, combine the chicken pieces with salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix well and let marinate for at least 30 minutes, or up to overnight in the refrigerator.
Cook the Chicken
- Heat vegetable oil over medium heat in a large pan. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Prepare the Sauce Base
- In the same pan, add 2 tablespoons of butter and allow it to melt. Add minced garlic and diced onion, sautéing until the onion is translucent.
Build the Sauce
- Stir in the tomato sauce, sugar, salt, black pepper, and optional cayenne pepper for heat. Cook for about 10 minutes, allowing the sauce to thicken.
Season and Simmer
- Return the cooked chicken to the pan and stir in the heavy cream, garam masala, and curry powder. Simmer for another 10 minutes to let the flavors meld.
Finish with Butter
- Just before serving, stir in the remaining tablespoon of butter to add richness.
Serve and Enjoy
- Serve your butter chicken with naan bread and steamed rice, garnished with freshly chopped parsley if desired.
Notes
If you have leftovers, let the butter chicken cool to room temperature and store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or microwave until heated through. Marinate for a few hours or overnight for deeper flavor. Adjust the heat according to your preference by omitting or reducing the cayenne pepper. Use fresh garlic and onions for enhanced flavor.