Description
Discover the secret to making delicious Homemade Butter Chicken at home with this easy recipe. Try it today!
Ingredients
Scale
- 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
- Step 1 – Marinate the Chicken. In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well until evenly coated. Let marinate for at least 15 minutes while preparing the other ingredients.
- Step 2 – Cook the Chicken Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
- Step 3 – Prepare the Sauce Base. Reduce heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan, scraping up browned bits (add a splash of water if needed). Add minced garlic, diced onion, and a pinch of salt. Sauté until the onion is translucent and fragrant.
- Step 4 – Build the Sauce. Stir in the tomato sauce and sugar. Simmer for 2–3 minutes, then add the chicken back to the skillet and mix well. Pour in the heavy cream and stir until the sauce turns orange.
- Step 5 – Season and Simmer. Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Simmer on low heat for 10 minutes, allowing flavors to meld. Add remaining spices and salt to taste.
- Step 6 – Finish with Butter. Stir in the remaining 2 tablespoons of cold butter until melted and smooth. Sprinkle with chopped parsley if desired.
- Step 7 – Serve. Serve hot with naan bread and steamed rice.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg