Butter Chicken
A creamy, comforting dish featuring tender chicken in a rich spiced sauce, perfect for a busy weeknight dinner.
Ingredients
For the Chicken
- 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
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided)
- 6 cloves garlic minced
- 1 medium onion diced
For the Sauce
- 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 Naan bread for serving
- Steamed rice Steamed rice for serving
Instructions
Preparation
- Gather all your ingredients and wash and chop your chicken, onion, and garlic beforehand.
Marination
- In a large bowl, combine the chicken chunks with salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix well and let it marinate for about 15 minutes.
Cooking the Chicken
- In a large skillet over medium-high heat, add the vegetable oil and 1 tablespoon of butter. Once melted, add the marinated chicken in a single layer. Cook for 5-7 minutes until browned but not fully cooked through, then remove and set aside.
Sauce Base
- In the same skillet, add 2 tablespoons of butter. Add the minced garlic and diced onion, stirring for 3-4 minutes until golden and fragrant.
Building the Sauce
- Add the tomato sauce, sugar, salt, and black pepper to the onion and garlic mix. Stir and bring to a simmer for about 5 minutes.
Adding Cream
- Pour in the heavy cream, stirring until smooth. Let simmer gently for another 5 minutes.
Finishing Touches
- Return the chicken to the skillet, add cayenne pepper (if desired), and garam masala. Simmer on low for 10-12 minutes until chicken is cooked through.
- Stir in the remaining 1 tablespoon of butter for richness.
Garnishing and Serving
- Sprinkle freshly chopped parsley over the top and serve with warm naan bread or steamed rice.
Notes
To keep leftovers fresh, store in an airtight container in the fridge for up to 3-4 days. Can freeze for up to 2 months. Reheat gently to avoid scorching.