Why Make This Recipe
Butter chicken is a beloved dish known for its rich and creamy sauce. It’s a great recipe for anyone new to cooking or for those who want a quick meal that packs a flavor punch. This homemade version is not only delicious but also can be prepared in under 30 minutes, making it perfect for busy weeknights. Plus, you can easily customize it to suit your taste!
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, mix the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for 10-15 minutes.
Cook the Chicken: In a large pan, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until golden brown, about 5-7 minutes. Remove the chicken from the pan and set aside.
Prepare the Sauce Base: In the same pan, melt 2 tablespoons of butter. Add in the minced garlic and diced onion. Sauté until the onions are soft and translucent.
Build the Sauce: Pour in the tomato sauce, sugar, and season with salt and black pepper. Stir well and let it simmer for a few minutes.
Season and Simmer: Add the heavy cream, cayenne pepper (if using), garam masala, and the remaining curry powder. Stir everything together and bring it to a gentle simmer.
Finish with Butter: Return the cooked chicken to the pan and stir to coat in the sauce. Let it cook for another 5 minutes. Finish with the remaining tablespoon of butter for extra creaminess.
Serve and Enjoy: Garnish with freshly chopped parsley, if desired, and serve with naan bread or steamed rice.
How to Serve Quick & Easy Homemade Butter Chicken
Serve this delicious butter chicken with warm naan bread for dipping, or spoon it over steamed rice for a hearty meal. You can also add a side of fresh salad or vegetables to balance the richness of the dish.
How to Store Quick & Easy Homemade Butter Chicken
To store leftovers, let the butter chicken cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container, where it will last for about 2 months.
Tips to Make Quick & Easy Homemade Butter Chicken
- Make sure to marinate the chicken for at least 15 minutes to enhance the flavor.
- If you like it spicier, add more cayenne pepper or serve with hot chili sauce.
- You can use chicken breast instead of thighs for a leaner option, but the thighs will provide more flavor and moisture.
Variation
Feel free to add vegetables like bell peppers, peas, or spinach to the dish to make it even healthier. You can also try using coconut milk instead of heavy cream for a lighter version.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating.
2. Is butter chicken spicy?
This recipe is not too spicy, but you can adjust the cayenne pepper to your taste.
3. Can I make this dish ahead of time?
Yes, you can prepare the sauce and chicken ahead of time. Just reheat it when you are ready to serve.
Butter Chicken
Ingredients
For the chicken
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks Thighs provide more flavor and moisture.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
For cooking
- 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 Can substitute with coconut milk for a lighter version.
- 0.5 teaspoon cayenne pepper (optional for heat) Adjust based on your spice preference.
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley (optional, for garnish)
To serve
Instructions
Marinate the Chicken
- In a bowl, mix the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for 10-15 minutes.
Cook the Chicken
- In a large pan, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until golden brown, about 5-7 minutes.
- Remove the chicken from the pan and set aside.
Prepare the Sauce Base
- In the same pan, melt 2 tablespoons of butter. Add in the minced garlic and diced onion. Sauté until the onions are soft and translucent.
Build the Sauce
- Pour in the tomato sauce, sugar, and season with salt and black pepper. Stir well and let it simmer for a few minutes.
Season and Simmer
- Add the heavy cream, cayenne pepper (if using), garam masala, and the remaining curry powder. Stir everything together and bring it to a gentle simmer.
Finish with Butter
- Return the cooked chicken to the pan and stir to coat in the sauce. Let it cook for another 5 minutes.
- Finish with the remaining tablespoon of butter for extra creaminess.
Serve and Enjoy
- Garnish with freshly chopped parsley, if desired, and serve with naan bread or steamed rice.