Homemade Butter Chicken
A rich and flavorful butter chicken dish made with tender chicken chunks in a creamy tomato sauce, perfect for family meals or gatherings.
Ingredients
For the Chicken
- 1.5 pounds skinless, boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt for marination
- 3 tablespoons vegetable oil
- 3 tablespoons butter divided
- 6 cloves garlic, minced
- 1 medium onion, diced
For the Sauce
- 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
- Naan bread for serving
- Steamed rice for serving
Instructions
Preparation
- In a bowl, combine the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well and let it sit for about 20 minutes to marinate.
Cooking
- Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until golden brown and cooked through, about 8-10 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, melt 1 tablespoon of butter. Add minced garlic and diced onion, sautéing until the onion is translucent.
- Pour in the tomato sauce, sugar, salt, and black pepper. Stir to combine and let it cook for about 5 minutes.
- Lower the heat and slowly whisk in the heavy cream, garam masala, and curry powder. Add chicken back to the skillet and simmer for another 10 minutes.
- Stir in the remaining 2 tablespoons of butter for a richer flavor.
Serving
- Garnish with freshly chopped parsley (if using) and serve hot with naan bread or steamed rice.
Notes
To keep your leftover butter chicken fresh, store it in an airtight container in the refrigerator for up to 3 days. Freeze in a freezer-safe container for up to 3 months.