Description
Homemade Butter Chicken is a creamy, comforting Indian-inspired dish made with marinated chicken simmered in a rich tomato-butter sauce. Perfect for cozy dinners and easy enough for weeknights, this recipe is full of warm spices, tender chicken, and restaurant-style flavor right at home.
Ingredients
Scale
- 1 ½ pounds skinless boneless chicken thighs: tender and flavorful protein
- 1 teaspoon salt: enhances flavor
- 1 teaspoon garlic powder: adds depth to the marinade
- 1 teaspoon sweet paprika: gives color and mild spice
- ½ teaspoon curry powder: contributes earthy warmth
- 1 tablespoon Greek yogurt: tenderizes chicken and adds creaminess
- 3 tablespoons vegetable oil: for cooking the chicken
- 3 tablespoons butter, divided: adds richness and a silky finish
- 6 garlic cloves, minced: deepens flavor
- 1 medium onion, diced: adds sweetness and texture
- 1 (15 oz) can tomato sauce: forms the curry base
- 1 teaspoon sugar: balances acidity of tomato
- 1 teaspoon salt (adjust to taste): enhances sauce flavor
- ½ teaspoon black pepper: mild heat and balance
- 2 cups heavy cream: makes sauce luxuriously creamy
- ½ teaspoon cayenne pepper (optional): adds heat
- 1 teaspoon garam masala: key Indian spice blend
- ½ teaspoon curry powder: boosts overall flavor
- ¼ cup freshly chopped parsley (optional): garnish and freshness
- To serve: naan bread and steamed rice
Instructions
- In a medium bowl, mix chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt. Let it marinate for at least 15 minutes.
- Heat oil in a large skillet over medium-high heat. Cook the marinated chicken for 8–10 minutes until golden and fully cooked. Remove and set aside.
- Lower heat to medium, add 1 tablespoon butter to the skillet, and deglaze the pan. Add minced garlic and onion with a pinch of salt. Sauté until translucent.
- Stir in tomato sauce and sugar. Let simmer for 2–3 minutes.
- Return the cooked chicken to the pan and pour in the heavy cream. Stir until the sauce turns creamy orange.
- Add cayenne pepper (optional), garam masala, curry powder, black pepper, and additional salt if needed. Simmer on low for 10 minutes.
- Finish by stirring in the remaining 2 tablespoons of butter. Garnish with parsley if desired.
- Serve hot with naan bread and steamed rice.
Notes
- Marinate chicken longer (up to 4 hours) for deeper flavor.
- Add cream gradually to control sauce thickness.
- Use coconut cream for a dairy-free version.
- Freeze leftovers for up to 2 months; thaw and reheat gently.
- Adjust spice level by adding or reducing cayenne pepper.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 700mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg
Keywords: Homemade Butter Chicken, Indian curry, creamy chicken recipe, easy butter chicken, stovetop chicken curry