Butter Chicken
A quick and easy recipe for rich and creamy Indian butter chicken that's perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken Marinade
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
For the Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 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 For scooping
- Steamed rice To soak up the sauce
Instructions
Preparation
- In a bowl, mix the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
Cooking
- In a large skillet, heat vegetable oil and 1 tablespoon of butter. Sauté garlic and onion until fragrant.
- Add tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder to the skillet. Simmer for a few minutes.
- In another pan, cook the marinated chicken until browned and cooked through.
- Add the cooked chicken to the sauce. Stir in the remaining butter. Simmer for a few more minutes.
Serving
- Garnish with chopped parsley and serve hot with naan bread and steamed rice.
Notes
For better flavor, marinate the chicken longer. Add more spices for extra heat or experiment with proteins like shrimp or vegetables. Use low-fat cream for a lighter version. This dish can be made with additional vegetables such as peas, bell peppers, or spinach.