Description
This Quick & Easy Homemade Butter Chicken recipe combines tender chicken thighs simmered in a rich and creamy tomato-based sauce, flavored with aromatic spices and finished with butter and cream for a silky texture. Perfect for a comforting weeknight dinner, this dish pairs beautifully with steamed rice and warm naan bread.
Ingredients
Scale
Chicken Marinade
- 1 pound Chicken Thighs (cut into bite-sized chunks)
- 1 teaspoon Salt (Adjust to taste)
- 1 teaspoon Garlic Powder (Fresh minced garlic can be used for a stronger flavor)
- 1 teaspoon Sweet Paprika (Smoked paprika can add a different flavor profile)
- 1 teaspoon Curry Powder (Curry blends vary, so taste for potency)
- 1/2 cup Greek Yogurt (Use full-fat yogurt or buttermilk for similar results)
Cooking Ingredients
- 2 tablespoons Vegetable Oil (Can use butter or ghee for more flavor)
- 2 tablespoons Butter (Use cold butter added at the end for a silky finish)
- 3 cloves Garlic (Fresh, minced for aromatic flavor)
- 1 medium Onion (Diced for sweetness and texture)
- 15 ounces Tomato Sauce (Canned crushed tomatoes can be used)
- 1 teaspoon Sugar (Optional; adjust based on tomato sweetness)
- 1 teaspoon Black Pepper (Could substitute with freshly ground black pepper for more flavor)
- 1 cup Heavy Cream (Coconut cream for a dairy-free option)
- 1/2 teaspoon Cayenne Pepper (Omit for milder flavor or adjust to taste)
- 1 teaspoon Garam Masala (Use fresh for best results)
- 2 tablespoons Parsley (Or cilantro for a different herb profile)
Accompaniments
- 4 pieces Naan Bread (Can use store-bought or homemade)
- 2 cups Steamed Rice (Can replace with quinoa for an alternative grain)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to coat all pieces evenly. Cover and let it marinate in the refrigerator for at least 15 minutes to allow flavors to penetrate the meat.
- Sauté Aromatics: Heat vegetable oil in a large skillet or pan over medium heat. Add the diced onions and minced garlic, and sauté until they turn translucent and fragrant, about 5 minutes.
- Cook the Chicken: Add the marinated chicken pieces to the skillet. Cook for 7-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add Tomato Sauce and Spices: Pour in the tomato sauce and stir in sugar, black pepper, cayenne pepper, and garam masala. Mix thoroughly and bring the mixture to a gentle simmer.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer for about 10 minutes to allow the flavors to meld and the sauce to thicken.
- Finish with Cream and Butter: Stir in the heavy cream and cold butter, letting the butter melt into the sauce, creating a rich and silky texture. Adjust seasoning if needed.
- Garnish and Serve: Sprinkle chopped parsley over the butter chicken. Serve hot with steamed rice and warm naan bread for a complete meal.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and use plant-based yogurt.
- The marinating time can be extended to overnight for more tender and flavorful chicken.
- Adjust cayenne pepper quantity to control the spiciness.
- Using smoked paprika adds a nice smoky depth to the flavor.
- Leftover butter chicken can be refrigerated for up to 3 days and reheated gently on the stovetop.
