Melt-in-Your-Mouth: Quick & Easy Homemade Butter Chicken

Course: Comfort Food

Cuisine: Indian

Keyword: Butter Chicken, comfort food, Creamy Sauce, Easy Dinner, homemade, Quick Recipe

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 540kcal

Enjoy a comforting dish of Quick & Easy Homemade Butter Chicken, bursting with creamy flavor and warm spices.

Print Recipe

Equipment

skillet
mixing bowl

Ingredients

For the Chicken

1 pound Chicken Thighs Can substitute with skinless, boneless chicken breasts.
1 teaspoon Salt Use less if you're watching sodium intake.
1 teaspoon Garlic Powder Fresh garlic can elevate the flavor.

For the Sauce

1 tablespoon Sweet Paprika Smoked paprika can substitute.
1 tablespoon Curry Powder Adjust to suit your heat preference.
1 cup Greek Yogurt Coconut cream is a dairy-free alternative.
2 tablespoons Vegetable Oil Can substitute with canola oil.
2 tablespoons Butter For a richer sauce.
4 cloves Garlic Minced for a fresh kick.
1 medium Onion Yellow or white onions work best.
1 cup Tomato Sauce Diced tomatoes can be used for a chunkier texture.
1 teaspoon Sugar Omit if you prefer a less sweet profile.
1 cup Heavy Cream Consider using coconut cream for a lighter version.
1 teaspoon Cayenne Pepper Optional for added heat.
1 teaspoon Garam Masala Essential for authentic flavor.
1 teaspoon Black Pepper
2 tablespoons Fresh Parsley Optional garnish.

For Serving

4 pieces Naan Bread Traditional choice for serving.
2 cups Steamed Rice Adds wonderful texture.

Instructions

Preparation Steps

Marinate Chicken: In a bowl, mix chicken thighs with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 15 minutes for maximum flavor absorption.
Cook Chicken: Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook until golden brown, about 8-10 minutes.
Prepare Sauce: Lower the heat to medium. Add butter to the skillet, deglazing it while scraping up any bits stuck to the bottom. Sauté minced garlic and chopped onion until they turn translucent and fragrant.
Build Sauce: Stir in the tomato sauce and sugar, allowing it to simmer for 2-3 minutes. Return the chicken to the skillet, ensuring it’s well coated in the sauce.
Add Cream: Gradually stir in heavy cream until the sauce takes on a lovely orange hue. Reduce to low heat and simmer gently for 10 minutes.
Season: Adjust the flavor by adding cayenne pepper, garam masala, curry powder, and freshly cracked black pepper to taste.
Finish: Stir in a knob of cold butter until it melts completely, resulting in a rich, silky finish.
Serve: Dig in and enjoy your delicious Butter Chicken hot, alongside warm naan and fluffy rice.

Notes

Garnish with fresh parsley or cilantro for a pop of color and freshness. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.

Nutrition