Butter chicken is a well-loved dish in many homes. It’s creamy, comforting, and full of flavor without being too spicy. This quick and easy homemade butter chicken recipe is perfect for busy days when you want something warm and satisfying without too much effort. It’s simple to prepare and works well for both beginners and experienced home cooks.
Table of contents
Table of Contents
Why This Butter Chicken Recipe Works
This recipe keeps things easy while still delivering great taste. The chicken stays tender, the sauce is rich and creamy, and everything comes together in one pan. It’s a reliable meal that works for family dinners or even when you have guests.
Ingredients You’ll Need
- Boneless, skinless chicken thighs, cut into small pieces
- Salt, garlic powder, paprika, and curry powder
- Greek yogurt
- Vegetable oil and butter
- Fresh garlic and onion
- Tomato sauce
- Sugar, black pepper, and garam masala
- Heavy cream
- Cayenne pepper (optional)
- Naan bread or rice for serving
How to Make Homemade Butter Chicken
Start by mixing the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Let it rest for about 30 minutes so the flavors can soak in.
Heat oil in a pan and cook the chicken until it’s nicely browned and cooked through. Remove it from the pan and set it aside.
In the same pan, melt the butter and cook the onion and garlic until soft and fragrant. Add the tomato sauce, sugar, salt, and black pepper, then let it simmer for a few minutes.
Pour in the heavy cream and add the garam masala and cayenne pepper if you like a little heat. Return the chicken to the pan and let everything cook together on low heat for about 10 minutes.
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How to Serve Butter Chicken
Butter chicken is best served hot. Pair it with naan bread or steamed rice to enjoy every bit of the creamy sauce. A simple salad on the side also works well.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Helpful Tips
- Chicken thighs stay judiciary than chicken breast
- Adjust spices to your taste
- Let the sauce simmer slowly for better flavor
Simple Variation
You can make a vegetarian version by using paneer or vegetables instead of chicken. The steps stay the same, just adjust cooking time.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can, but thighs give a softer and judicious result.
Do I need to marinate the chicken?
Marinating improves flavor, but you can skip it if you’re short on time.
Can butter chicken be frozen?
Yes, once cooled, it can be frozen for up to 3 months.
Butter Chicken
Ingredients
For Marinating the Chicken
- 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 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)
For Serving
- Naan bread
- Steamed rice
Instructions
Preparation
- In a bowl, mix the chicken chunks with salt, garlic powder, paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes.
Cooking
- In a large skillet, heat vegetable oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through. Remove from the pan and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add minced garlic and diced onion. Sauté until the onion is translucent and fragrant.
- Stir in the tomato sauce, sugar, salt, and black pepper. Let it simmer for about 5 minutes to thicken slightly.
- Add heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Return the cooked chicken to the skillet. Cook together on low heat for another 10 minutes.
- Stir in the remaining tablespoon of butter to make the sauce extra creamy and rich.
- Serve the butter chicken hot, garnished with freshly chopped parsley and enjoy with naan bread or steamed rice.