Description
A creamy and comforting butter chicken recipe that’s simple enough for a weeknight meal, featuring tender marinated chicken in a velvety tomato-cream sauce.
Ingredients
Scale
- 1.5 lbs skinless boneless chicken thighs, cut into bite-sized pieces
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp curry powder
- 1/2 cup Greek yogurt
- 2 tbsp vegetable oil
- 2 tbsp butter, divided
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 (15 ounce) can tomato sauce
- 1 tsp sugar
- 1/2 cup heavy cream
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 tsp garam masala
- 1 tsp curry powder
- Salt to taste
- Fresh parsley, chopped (optional, for garnish)
- Naan bread and steamed rice, to serve
Instructions
- In a bowl, mix chicken pieces with salt, garlic powder, paprika, curry powder, and Greek yogurt. Let marinate for at least 15 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Brown the marinated chicken for 8-10 minutes until cooked through and golden. Remove chicken from skillet, leaving the oil.
- Reduce heat to medium. Melt 1 tbsp butter in the same skillet, scraping up any browned bits.
- Add minced garlic, diced onion, and a pinch of salt. Sauté until onion is translucent.
- Stir in tomato sauce and sugar. Simmer for 2 minutes.
- Return the chicken to the skillet. Pour in heavy cream and stir until the sauce is a uniform orange color.
- Add black pepper, optional cayenne, garam masala, 1 tsp curry powder, and salt to taste.
- Lower heat and let the butter chicken simmer for 10 minutes for flavors to meld.
- Stir in the remaining 1 tbsp cold butter until melted, creating a silky finish.
- Garnish with chopped parsley, if desired. Serve hot with naan bread and steamed rice.
Notes
- For deeper flavor, marinate chicken for up to 4 hours in the refrigerator.
- Chicken breast can be substituted for thighs, but adjust cooking time as it cooks faster.
- For a milder dish, omit cayenne pepper. For more heat, add extra cayenne or garam masala.
- Dairy-free options include coconut cream or cashew cream instead of heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream if too thick.
- For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (will vary based on exact ingredients and quantities)
- Sugar: Approx. 8-12g
- Sodium: Approx. 500-700mg
- Fat: Approx. 30-40g
- Saturated Fat: Approx. 15-20g
- Unsaturated Fat: Approx. 15-20g
- Trans Fat: Approx. 0-1g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 2-4g
- Protein: Approx. 25-35g
- Cholesterol: Approx. 100-150mg