Butter Chicken
A rich and creamy chicken dish that is both easy to make and perfect for busy weekdays.
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 marinating the chicken
For Cooking
- 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
- 1 piece Naan bread for serving
- 2 cups Steamed rice for serving
Instructions
Marinate the Chicken
- In a bowl, combine salt, garlic powder, paprika, curry powder, and yogurt. Mix in the chicken chunks and let it marinate for at least 30 minutes.
Cook the Chicken
- Heat vegetable oil in a large pan over medium heat. Once hot, add the chicken and cook until golden brown, about 5-7 minutes. Remove and set aside.
Prepare the Sauce Base
- In the same pan, add 1 tablespoon of butter, minced garlic, and diced onion. Sauté until the onions are translucent.
Build the Sauce
- Pour in the tomato sauce, sugar, salt, and black pepper. Stir well to combine.
Season and Simmer
- Add the cooked chicken back into the sauce. Stir in the heavy cream, cayenne pepper, garam masala, and additional curry powder. Let simmer on low heat for about 10 minutes.
Finish with Butter
- Stir in the remaining butter for extra creaminess before serving.
Serve and Enjoy
- Garnish with parsley if desired. Serve with naan bread or steamed rice.
Notes
To store leftover butter chicken, place it in an airtight container in the refrigerator. It can last for up to 4 days. You can also freeze it for longer storage.