Print

Quick & Easy Homemade Butter Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 98 reviews

A quick and easy homemade Butter Chicken recipe that delivers rich, creamy, and flavorful Indian-inspired comfort food. Tender chicken thighs are marinated and cooked in a luscious tomato and cream-based sauce, infused with aromatic spices and finished with butter for a silky texture. Perfectly paired with naan bread and steamed rice for a satisfying meal.

Ingredients

Units Scale

For the Chicken & Marinade

  • 1 1/2 pounds skinless boneless chicken thighs, cut into bite-sized chunks
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon curry powder
  • 1 tablespoon Greek yogurt

For the Butter Chicken Sauce

  • 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
  • 1/2 teaspoon black pepper
  • 2 cups heavy cream
  • 1/2 teaspoon cayenne pepper (optional for heat)
  • 1 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1/4 cup freshly chopped parsley (optional, for garnish)

To Serve

  • Naan bread
  • Steamed rice

Instructions

  1. Marinate the Chicken: In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to evenly coat the chicken. Let it marinate for at least 15 minutes while preparing other ingredients.
  2. Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside, leaving oil in the pan.
  3. Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon butter to the skillet. Deglaze the pan by scraping any browned bits; add a splash of water if necessary. Add minced garlic, diced onion, and a pinch of salt. Sauté until onion is translucent and fragrant.
  4. Build the Sauce: Stir in tomato sauce and sugar. Let simmer for 2-3 minutes. Return cooked chicken to skillet and mix well. Pour in heavy cream and stir until the sauce turns a rich orange color.
  5. Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let sauce simmer on low for 10 minutes to allow flavors to meld. Adjust spices and salt to taste.
  6. Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce, creating a silky finish. Garnish with chopped fresh parsley if desired.
  7. Serve and Enjoy: Serve hot with naan bread and steamed rice for a delicious, creamy Butter Chicken meal.

Notes

  • Marinating the chicken even for a short time enhances flavor and tenderness.
  • Use boneless, skinless chicken thighs for juicier and more flavorful results.
  • Adjust cayenne pepper quantity to control the heat level.
  • For a lighter version, substitute heavy cream with half-and-half or coconut milk.
  • The butter added at the end gives the sauce a smooth, rich texture.
  • Leftovers store well in the refrigerator for up to 3 days and freeze perfectly.

Find it online: https://queenrecipe.com/quick-and-easy-homemade-butter-chicken-recipe/