Quick & Easy Homemade Butter Chicken Recipe
This Quick & Easy Homemade Butter Chicken recipe offers a creamy, flavorful dish made with tender marinated chicken thighs cooked in a rich tomato and cream sauce, spiced perfectly with garam masala and curry powder. Ready in 45 minutes, it’s ideal for a comforting and satisfying dinner served with naan bread and steamed rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
Chicken Marinade
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
Cooking Ingredients & 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)
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread, for serving
- Steamed rice, for serving
Instructions
- Marinate the Chicken: In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing other ingredients.
- 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 the chicken from the skillet and set aside, leaving oil in the pan.
- Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon butter to the skillet. Deglaze the pan by scraping browned bits from the bottom, adding a splash of water if necessary. Add the minced garlic, diced onion, and a pinch of salt. Sauté until the onion is translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar. Let it simmer gently for 2-3 minutes. Return the cooked chicken to the skillet, mixing well. Pour in the heavy cream and stir until the sauce turns a creamy orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer over low heat for 10 minutes, allowing all flavors to meld. Adjust salt and other spices to taste.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, letting it melt into the sauce for a silky smooth finish. Sprinkle with freshly chopped parsley if desired.
- Serve and Enjoy: Serve the buttery, creamy chicken hot with naan bread and steamed rice. Enjoy the rich and comforting flavors of this homemade butter chicken.
Notes
- Marinate chicken for at least 15 minutes to enhance flavor and tenderness.
- Adjust cayenne pepper according to preferred spice level or omit for mild flavor.
- Use heavy cream for the richest texture; substitute with coconut milk for a dairy-free version.
- Don’t skip the final butter addition—it adds essential richness and smoothness to the sauce.
- Serve with naan or steamed rice to soak up the delicious sauce.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
Keywords: Butter Chicken, Indian Chicken Curry, Creamy Chicken Recipe, Easy Butter Chicken, Homemade Indian Food