Description
This Quick Easy Homemade Butter Chicken recipe features tender bite-sized chicken thighs marinated in aromatic spices and Greek yogurt, then seared and simmered in a rich, creamy tomato sauce. Perfectly balanced with garlic, onion, and a blend of spices, this classic Indian dish is ideal for a comforting family meal served alongside naan or basmati rice.
Ingredients
Scale
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
Cooking 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
Instructions
- Marinate Chicken: In a bowl, combine chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat each piece, then cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook Chicken: Heat 1.5 tablespoons of butter and 3 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken in batches, searing each piece for 3-4 minutes per side until lightly browned. Remove the browned chicken and set aside to prevent overcrowding and ensure even cooking.
- Sauté Aromatics: In the same pot, add the diced onion and cook over medium heat for 5-7 minutes until soft and translucent. Add the minced garlic and cook for an additional minute until fragrant, stirring frequently to avoid burning.
- Simmer Sauce: Pour in the tomato sauce, then stir in sugar, salt (adjusting to taste), and black pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld and the sauce to thicken slightly.
- Combine & Finish: Return the seared chicken pieces to the pot. Stir in the remaining 1.5 tablespoons of butter and 2 cups of heavy cream, mixing until fully incorporated. Maintain a gentle simmer for 10-15 minutes, allowing the chicken to cook through and the sauce to develop a rich, creamy consistency.
- Serve: Taste the butter chicken and adjust seasoning if necessary. Serve the dish hot with warm naan bread, roti, or steamed basmati rice for a complete meal.
Notes
- Marinating the chicken overnight enhances the flavor even more.
- Use boneless chicken thighs for juicier and more tender results compared to breast meat.
- You can substitute heavy cream with coconut milk for a slightly different flavor and a dairy-free option.
- Adjust the spices according to your preferred heat level by adding cayenne or chili powder if desired.
- Leftover butter chicken tastes great reheated and can be stored in the refrigerator for up to 3 days.
