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Butter Chicken

This Quick & Easy Homemade Butter Chicken combines tender chicken, aromatic spices, and a creamy sauce for a restaurant-quality meal that's simple enough for beginner cooks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks Thighs provide juiciness but can substitute with chicken breast.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 0.5 teaspoon curry powder
  • 1 tablespoon Greek yogurt
For the Sauce
  • 3 tablespoons vegetable oil For sautéing.
  • 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 For a lighter option, half-and-half or coconut milk can be used.
  • 0.5 teaspoon cayenne pepper (optional for heat) Adjust to taste.
  • 1 teaspoon garam masala
  • 0.5 teaspoon curry powder
  • 0.25 cup freshly chopped parsley (optional for garnish)
To Serve
  • Naan bread Goes well as a side.
  • Steamed rice A good pairing.

Method
 

Preparation
  1. 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
  1. In a large skillet, heat vegetable oil and 1 tablespoon of butter over medium heat. Sauté garlic and onion until fragrant and translucent.
  2. Add the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and curry powder. Let the mixture simmer for a few minutes until it thickens slightly.
  3. In another pan, cook the marinated chicken until browned and cooked through, about 5–7 minutes.
  4. Add the cooked chicken to the sauce. Stir in the remaining butter and simmer for a few more minutes to meld the flavors.
  5. Garnish with chopped parsley and serve hot with naan bread and steamed rice.

Notes

You can store leftover Butter Chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a sealed container for up to 3 months.