Butter Chicken
This butter chicken is quick and easy, featuring a rich, creamy sauce and tender chicken, perfect for busy weeknights or a comforting meal.
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
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
For the Sauce
- 6 cloves garlic, minced
- 1 medium onion, diced
- 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)
To Serve
- Naan bread
- Steamed rice
Instructions
Marinate the Chicken
- In a bowl, mix chicken, 1 teaspoon salt, garlic powder, paprika, ½ teaspoon curry powder, and Greek yogurt. Let sit for 15–30 minutes.
Cook the Chicken
- Heat 3 tablespoons vegetable oil in a large pan over medium-high heat. Add chicken pieces and cook until lightly browned and nearly cooked through, about 5–7 minutes. Remove chicken and set aside.
Prepare the Sauce Base
- In the same pan, melt 1 tablespoon butter. Add diced onion and minced garlic. Cook until soft and fragrant, about 4–5 minutes.
Build the Sauce
- Add the 15-ounce can of tomato sauce, 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Stir and simmer for 5 minutes.
Season and Simmer
- Pour in 2 cups heavy cream and stir. Add ½ teaspoon cayenne pepper if you want heat, 1 teaspoon garam masala, and the extra ½ teaspoon curry powder. Return chicken to the pan and simmer for 8–10 minutes until sauce thickens and chicken is cooked through.
Finish with Butter
- Stir in the remaining 2 tablespoons butter until melted for a rich finish. Taste and adjust salt or sugar.
Serve and Enjoy
- Garnish with ¼ cup chopped parsley if you like. Serve hot with naan bread and steamed rice.
Notes
Cool the dish to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in a microwave, adding a splash of cream or water if the sauce thickens too much.
