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Butter Chicken

A quick and easy recipe for rich and creamy butter chicken, made with simple ingredients and a perfect balance of spices.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 850
Ingredients Method Notes

Ingredients
  

Marinade for 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
Cooking Ingredients
  • 3 tablespoons vegetable oil For frying
  • 3 tablespoons butter Divided into additional for the sauce
  • 6 garlic cloves, 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
Serving Suggestions
  • N/A Naan bread For serving
  • N/A Steamed rice For serving

Method
 

Marinate the Chicken
  1. Place chicken pieces in a large mixing bowl.
  2. Add salt, garlic powder, sweet paprika, curry powder, and Greek yogurt.
  3. Mix well until chicken is coated.
  4. Cover and let marinate for at least 20 minutes.
Cook the Chicken
  1. Heat vegetable oil in a frying pan over medium-high heat.
  2. Add marinated chicken to the pan in a single layer.
  3. Cook for 5-7 minutes until brown on all sides.
  4. Remove the chicken and set aside.
Prepare the Sauce Base
  1. In the same pan, add butter and melt.
  2. Add minced garlic and diced onion.
  3. Sauté for 3-4 minutes until soft and fragrant.
Build the Sauce
  1. Add the tomato sauce and stir well.
  2. Sprinkle sugar, salt, and black pepper. Stir to blend.
  3. Let the sauce simmer for 5-10 minutes until thick.
Season and Simmer
  1. Return chicken to the pan with the sauce.
  2. Pour in heavy cream and stir.
  3. Add cayenne pepper if desired.
  4. Sprinkle garam masala and curry powder. Mix well.
  5. Let simmer for another 10-15 minutes, stirring occasionally.
Finish with Butter
  1. Taste the sauce and adjust seasoning as necessary.
  2. Add another tablespoon of butter and stir until melted.
Serve and Enjoy
  1. Serve the butter chicken hot, garnished with parsley.
  2. Enjoy with naan bread and steamed rice.

Notes

Store leftovers in an airtight container for up to three days or freeze for up to three months. Reheat on the stove before serving.