Butter Chicken
A quick and easy recipe for creamy Butter Chicken that is perfect for busy weeknights or special occasions. This comforting meal is customizable to suit your taste!
Ingredients
For the Chicken Marinade
- 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 the Sauce
- 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
Marinate the Chicken
- In a bowl, mix the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes to enhance the flavors.
Cook the Chicken
- In a large pan, heat 3 tablespoons of vegetable oil over medium heat. Add the marinated chicken and cook until browned. Remove the chicken and set it aside.
Prepare the Sauce Base
- In the same pan, add 2 tablespoons of butter. Once melted, sauté the diced onion until it's translucent. Then, add the minced garlic and cook for another minute.
Build the Sauce
- Add the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and curry powder to the pan. Stir to combine.
Season and Simmer
- Bring the sauce to a gentle simmer, then add the cooked chicken back into the pan. Let it simmer for about 10-15 minutes.
Finish with Butter
- Add the remaining tablespoon of butter to the sauce and stir until melted and fully combined.
Serve and Enjoy
- Serve your butter chicken over steamed rice or with warm naan bread. Garnish with freshly chopped parsley if desired.
Notes
To store leftovers, let the butter chicken cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer time, freeze it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Serving: 1gCalories: 640kcalCarbohydrates: 30gProtein: 37gFat: 42gSaturated Fat: 26gSodium: 800mgFiber: 1gSugar: 6g