Quick & Easy Homemade Butter Chicken Recipe
This Quick & Easy Homemade Butter Chicken recipe offers a creamy, flavorful twist on a classic Indian favorite. Tender chicken thighs are marinated with vibrant spices, then cooked to perfection in a rich tomato cream sauce infused with garlic, onion, and aromatic garam masala. Ready in under an hour, this comforting dish pairs beautifully with naan bread and steamed rice for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds skinless boneless 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
Cooking
- 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
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat the chicken evenly and allow it to marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 8-10 minutes, stirring occasionally until they are golden brown and fully cooked through. Remove the chicken from the skillet and set aside, keeping the oil in the pan.
- Prepare the Sauce Base: Lower the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping up any browned bits, adding a splash of water if necessary. Then, add the minced garlic, diced onion, and a pinch of salt. Sauté until the onions become translucent and fragrant, about 3-5 minutes.
- Build the Sauce: Stir in the tomato sauce and sugar, allowing the mixture to simmer gently for 2-3 minutes to meld the flavors. Return the cooked chicken back to the skillet and mix well, then pour in the heavy cream. Stir continuously until the sauce takes on a rich orange color.
- 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 to develop depth in flavor. Adjust salt as needed to taste.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, allowing it to melt completely into the sauce for a smooth, silky finish. Optionally sprinkle chopped parsley over the dish for a fresh touch.
- Serve and Enjoy: Serve the butter chicken hot alongside warm naan bread and steamed rice. Enjoy this creamy, flavorful classic freshly prepared at home.
Notes
- For extra heat, increase the amount of cayenne pepper or add a dash of chili powder.
- Chicken thighs provide more flavor and tenderness, but chicken breasts can be used as a leaner alternative.
- Marinating the chicken longer (up to a few hours) intensifies flavor.
- You can make this recipe dairy-free by substituting coconut cream for heavy cream and using a dairy-free butter alternative.
- Leftovers keep well in the fridge for up to 3 days and taste even better the next day as the flavors meld.
Keywords: Butter Chicken, Indian Butter Chicken, Easy Butter Chicken, Creamy Chicken Curry, Homemade Butter Chicken, Indian Curry Recipe
