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Butter Chicken

A creamy and comforting butter chicken recipe that can be whipped up in under 30 minutes, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks Can use chicken breast if preferred.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 0.5 teaspoon curry powder
  • 1 tablespoon Greek yogurt Helps to tenderize the chicken.
For Cooking
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter Divided; add more at the end for richness.
  • 6 cloves garlic, minced To enhance flavor.
  • 1 medium onion, diced
  • 1 can (15-ounce) tomato sauce
  • 1 teaspoon sugar Balances acidity.
  • 1 teaspoon salt Adjust to taste.
  • 0.5 teaspoon black pepper
  • 2 cups heavy cream For creaminess.
  • 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.
For Serving
  • Naan bread
  • Steamed rice To serve with the butter chicken.

Method
 

Preparation
  1. Marinate the chicken by tossing chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it sit for about 15 minutes.
Cooking
  1. In a large pan, heat vegetable oil over medium heat. Cook the marinated chicken until golden brown, then remove and set aside.
  2. In the same pan, add 2 tablespoons of butter. Sauté garlic and onion until soft and fragrant.
  3. Stir in tomato sauce, sugar, additional salt, and black pepper. Simmer for about 5 minutes.
  4. Add the chicken back, pour in heavy cream, and add cayenne pepper, garam masala, and more curry powder. Let it simmer on low for 10 minutes.
  5. Stir in the remaining tablespoon of butter for a luscious finish.
  6. Garnish with parsley and serve with naan or over fluffy rice.

Notes

Leftovers last about 3-4 days in the fridge. Store in an airtight container. For a thicker sauce, let it simmer longer. Consider adding veggies such as spinach or peas for added nutrition.