Quick & Easy Homemade Butter Chicken Recipe
This Quick & Easy Homemade Butter Chicken recipe delivers a creamy, flavorful Indian classic in just 45 minutes. Tender chicken thighs marinated in a blend of spices and yogurt are cooked with a rich tomato and cream-based sauce, finished with butter for a silky texture. Serve with naan bread and steamed rice for a comforting meal that's perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
Ingredients
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
Sauce Ingredients
- 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)
- 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 chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat the chicken evenly. Let the mixture marinate for at least 15 minutes while you prepare the other ingredients.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and sauté for 8-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
- Prepare the Sauce Base: Reduce 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. Add minced garlic, diced onion, and a pinch of salt. Sauté until onions are translucent and aromatic, about 3-4 minutes.
- Build the Sauce: Stir in the tomato sauce and sugar. Allow the sauce to simmer gently for 2-3 minutes. Return the cooked chicken to the skillet and combine well. Pour in the heavy cream and stir until the sauce turns a rich orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, additional curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes to meld the flavors. Taste and adjust salt and spices if needed.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, allowing it to melt into the sauce for a silky, luscious finish. Sprinkle with freshly chopped parsley if desired.
- Serve and Enjoy: Serve the butter chicken hot alongside warm naan bread and steamed rice for a complete and satisfying meal.
Notes
- For extra heat, increase cayenne pepper or add fresh chilies while sautéing onions.
- Use chicken thighs for juicier, more flavorful meat; chicken breasts can be used but may be less tender.
- Marinate chicken for longer (up to a few hours) if time allows for deeper flavor penetration.
- Butter chicken sauce can be made ahead and reheated gently on stovetop.
- Adjust cream quantity to preference for thicker or lighter sauce.
- Garnish with fresh cilantro or fenugreek leaves for authentic flavor variations.
