Description
A rich and creamy butter chicken that is easy to make from scratch, perfect for any occasion.
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
Instructions
- In a bowl, mix the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Leave it to marinate for at least 30 minutes.
- Heat the vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until browned and cooked through. Remove it from the pan and set aside.
- In the same pan, melt 2 tablespoons of butter. Add minced garlic and diced onion. Sauté until the onion is soft and translucent.
- Pour in the tomato sauce, sugar, salt, and black pepper. Stir well to combine. Let it cook for about 5 minutes.
- Add heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Stir everything together and simmer for about 10 minutes.
- Stir in the remaining tablespoon of butter and then add the cooked chicken back into the sauce. Cook for another 5 minutes until everything is hot and well-coated with the sauce.
- Serve the butter chicken hot, garnished with fresh parsley if desired, alongside naan bread and steamed rice.
Notes
For extra flavor, let the chicken marinate overnight. Adjust spices to preference and serve with a simple salad for balance.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian