Homemade Butter Chicken
A comforting and aromatic classic Indian dish featuring tender chicken simmered in a creamy sauce full of spices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
- Diet: Non-Vegetarian
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 and steamed rice for serving
Instructions
- In a bowl, mix the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
- Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Sauté the minced garlic and onion until fragrant and softened, about 3-4 minutes.
- Stir in the tomato sauce along with the sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder. Allow the sauce to simmer for a few minutes.
- In another pan, cook the marinated chicken until it’s browned and cooked through, approximately 6-8 minutes.
- Add the cooked chicken to the sauce and stir in the remaining butter. Simmer for an additional 5 minutes.
- Garnish with freshly chopped parsley and serve hot with naan bread and steamed rice.
Notes
For more intense flavor, marinate the chicken for a few hours or overnight. Adjust the spices according to your preference. Coconut milk or reduced-fat yogurt can substitute heavy cream for a lighter version.