Quick Easy Homemade Butter Chicken (Printable Version)
Tender chicken in creamy spiced sauce, perfect with naan or rice. Comfort food made simple and fast for any home cook.
# What You'll Need:
→ Chicken & Marinade
01 -
680 g skinless, boneless chicken thighs, cut into bite-sized pieces
02 -
1 teaspoon fine sea salt
03 -
1 teaspoon garlic powder
04 -
1 teaspoon sweet paprika
05 -
0.5 teaspoon curry powder
06 -
1 tablespoon Greek yogurt
→ Butter Chicken Sauce
07 -
3 tablespoons vegetable oil
08 -
3 tablespoons unsalted butter, divided
09 -
6 garlic cloves, minced
10 -
1 medium onion, diced
11 -
425 g tomato sauce
12 -
1 teaspoon granulated sugar
13 -
1 teaspoon fine sea salt, or to taste
14 -
0.5 teaspoon ground black pepper
15 -
480 ml heavy cream
16 -
0.5 teaspoon cayenne pepper, optional
17 -
1 teaspoon garam masala
18 -
0.5 teaspoon curry powder
19 -
0.25 cup freshly chopped parsley, optional
→ To Serve
20 -
Naan bread
21 -
Steamed rice
# Steps to Follow:
01 -
In a medium bowl, combine the chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to evenly coat the chicken. Allow to marinate for at least 15 minutes while you prepare the remaining ingredients.
02 -
Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, for 8–10 minutes or until golden and cooked through. Remove chicken from the skillet and set aside, leaving the residual oil.
03 -
Reduce heat to medium and add 1 tablespoon of butter to the same skillet. Deglaze the pan, scraping up browned bits. Add minced garlic and diced onion, seasoning with a pinch of salt. Sauté until onions turn translucent and aromatic.
04 -
Stir in the tomato sauce and sugar. Simmer for 2–3 minutes, then return the seared chicken to the skillet. Mix to combine.
05 -
Pour in the heavy cream, stirring until the sauce achieves a uniform orange hue. Ensure chicken pieces are well coated.
06 -
Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Allow the sauce to simmer gently on low heat for 10 minutes to meld the flavors. Adjust salt as needed.
07 -
Stir in the remaining 2 tablespoons of cold butter, letting it melt into the sauce for a glossy, silky finish. Garnish with freshly chopped parsley if desired.
08 -
Serve the butter chicken hot, accompanied by naan bread and steamed rice.
# Additional Notes:
01 -
Allowing the chicken to marinate longer intensifies the flavor and helps tenderize the meat.
02 -
If a smoother sauce is preferred, blend the sauce base before returning the chicken to the skillet.