Why Make This Recipe
Butter chicken is a popular dish loved by many for its creamy and spiced flavors. Making it at home is not only easy but also lets you control the ingredients. This quick and easy version saves time while still delivering a taste that rivals your favorite restaurant. Enjoying homemade butter chicken is a fantastic way to impress family and friends while treating yourself!
How to Make Quick & Easy Homemade Butter Chicken
Ingredients
- 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
- 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
- Steamed rice
Directions
- Marinate the Chicken: In a bowl, combine chicken pieces with salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix well and let it marinate for at least 30 minutes.
- Cook the Chicken: In a large skillet, heat vegetable oil over medium heat. Add the marinated chicken and cook until browned and cooked through. Remove the chicken and set aside.
- Prepare the Sauce Base: In the same skillet, add 2 tablespoons of butter. Once melted, add minced garlic and diced onion. Cook until onions are soft and garlic is fragrant.
- Build the Sauce: Stir in the tomato sauce, sugar, salt, black pepper, and cayenne pepper (if using). Mix well and bring to a simmer.
- Season and Simmer: Add heavy cream to the sauce along with garam masala and curry powder. Stir to combine and let simmer for about 10 minutes.
- Finish with Butter: Add the cooked chicken back into the sauce. Mix well and add the remaining tablespoon of butter. Stir until melted.
- Serve and Enjoy: Remove from heat and serve hot with naan bread and steamed rice. Garnish with freshly chopped parsley if desired.
How to Serve Quick & Easy Homemade Butter Chicken
Serve your butter chicken hot over a bed of steamed rice or with warm naan bread. Pair it with a fresh salad or some flavorful Indian sides to enhance the meal. This comforting dish is perfect for family dinners or casual gatherings.
How to Store Quick & Easy Homemade Butter Chicken
To store leftovers, let the butter chicken cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Tips to Make Quick & Easy Homemade Butter Chicken
- Make sure to marinate the chicken for the best flavor.
- Adjust the spices according to your taste. If you prefer it spicier, add more cayenne pepper.
- For a richer sauce, use full-fat cream.
- Fresh herbs can enhance the flavor. Feel free to experiment with cilantro or mint as a garnish.
Variation (if any)
You can substitute chicken thighs with chicken breasts or even paneer for a vegetarian option. You can also add vegetables like peas or bell peppers to the sauce for extra nutrition.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used. They may cook faster, so keep an eye on them to avoid overcooking.
2. Is it possible to make this dish dairy-free?
Yes, you can use coconut milk instead of heavy cream and leave out the butter. This will give a different flavor but still taste great!
3. How do I reheat leftovers?
Reheat leftovers gently on the stove over low heat, stirring occasionally. You can add a splash of water or cream to keep the sauce from drying out.
Butter Chicken
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
Cooking Ingredients
- 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
To Serve
- Naan bread
- Steamed rice
Instructions
Marinate the Chicken
- In a bowl, combine chicken pieces with salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix well and let it marinate for at least 30 minutes.
Cook the Chicken
- In a large skillet, heat vegetable oil over medium heat. Add the marinated chicken and cook until browned and cooked through. Remove the chicken and set aside.
Prepare the Sauce Base
- In the same skillet, add 2 tablespoons of butter. Once melted, add minced garlic and diced onion. Cook until onions are soft and garlic is fragrant.
Build the Sauce
- Stir in the tomato sauce, sugar, salt, black pepper, and cayenne pepper (if using). Mix well and bring to a simmer.
Season and Simmer
- Add heavy cream to the sauce along with garam masala and curry powder. Stir to combine and let simmer for about 10 minutes.
Finish with Butter
- Add the cooked chicken back into the sauce. Mix well and add the remaining tablespoon of butter. Stir until melted.
Serve and Enjoy
- Remove from heat and serve hot with naan bread and steamed rice. Garnish with freshly chopped parsley if desired.