Description
This quick and easy homemade butter chicken recipe features tender chicken thighs cooked in a rich and creamy tomato-based sauce infused with aromatic spices. It is a perfect blend of Indian-inspired flavors adapted for a simple, approachable weeknight meal or special occasion. The use of Greek yogurt in the marinade tenderizes the chicken, while the butter and cream create a luxurious sauce that melts in your mouth.
Ingredients
For the Chicken & 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
For the Butter Chicken Sauce
- 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)
Instructions
- Marinate the Chicken: In a large bowl, combine chicken thighs with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to evenly coat all pieces. Allow the chicken to marinate for at least 10 minutes to absorb flavors and tenderize.
- Prepare the Sauce Base: Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Add minced garlic and diced onions, sautéing until the onions become translucent and fragrant, about 4-5 minutes.
- Add Tomato Sauce and Seasoning: Pour in the tomato sauce, then add sugar, salt, black pepper, curry powder, and garam masala. Stir well to combine and let it simmer gently for about 10 minutes to develop the sauce’s rich flavor.
- Cook the Chicken: In the same skillet, push the sauce to the side and add the remaining 2 tablespoons of butter. Add the marinated chicken pieces and cook, stirring occasionally, until the chicken is cooked through and no longer pink inside, around 8-10 minutes.
- Finish with Cream and Spices: Lower the heat and stir in heavy cream and optional cayenne pepper. Simmer the mixture for another 5 minutes until the sauce thickens slightly and coats the chicken beautifully.
- Garnish and Serve: Remove from heat, sprinkle freshly chopped parsley for a fresh finish if desired, and serve hot with rice or naan bread.
Notes
- For a leaner option, skinless boneless chicken breast can be used instead of thighs, but the thighs stay more tender and flavorful.
- Adjust cayenne pepper to control the heat level of the dish.
- Use fresh garlic and onion for the best flavor. Pre-minced or powder versions will alter the dish’s taste.
- Serve with basmati rice or warm naan to soak up the creamy sauce.
- This dish can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Indian
