Say hello to your new favorite comfort food — Butter Chicken!
This creamy, mildly spiced Indian-inspired dish is rich, velvety, and so easy to make at home. Perfect for cozy weeknights, family gatherings, or when you want to impress friends — just serve it with warm naan and fluffy rice for the ultimate meal.
Why You’ll Love This Recipe
- Rich & Comforting: A silky tomato-cream sauce with aromatic spices.
- Quick to Make: Ready in under 45 minutes.
- Customizable: Adjust spice level or make it dairy-free with coconut cream.
Ingredients You’ll Need
For the Chicken & Marinade
- 1½ lbs skinless boneless chicken thighs, cut into bite-size chunks
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp sweet paprika
- ½ tsp curry powder
- 1 tbsp Greek yogurt
For the Sauce
- 3 tbsp vegetable oil
- 3 tbsp butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 (15 oz) can tomato sauce
- 1 tsp sugar
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 cups heavy cream
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp garam masala
- ½ tsp curry powder
- ¼ cup fresh parsley, chopped (optional)
To Serve
- Naan bread
- Steamed rice
How to Make Butter Chicken
1. Marinate the Chicken
In a bowl, combine chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix until evenly coated. Let it marinate for at least 15 minutes (up to 4 hours for deeper flavor).
2. Cook the Chicken
Heat oil in a large skillet over medium-high heat. Cook chicken for 8–10 minutes until golden and cooked through. Remove and set aside.
3. Prepare the Sauce Base
Lower heat to medium. Add 1 tbsp butter to the skillet. Sauté garlic and onion with a pinch of salt until fragrant and translucent.
4. Build the Sauce
Stir in tomato sauce and sugar. Simmer for 2–3 minutes. Return the chicken to the skillet, then pour in the heavy cream. Stir until the sauce turns a rich orange.
5. Season & Simmer
Add cayenne (if using), garam masala, curry powder, black pepper, and salt to taste. Let simmer on low for 10 minutes so the flavors meld.
6. Finish & Serve
Stir in the remaining butter for a silky finish. Garnish with parsley. Serve hot with naan and steamed rice.
Substitutions
- Chicken thighs: Use chicken breasts, turkey, or tofu.
- Greek yogurt: Swap with plain yogurt, coconut yogurt, or sour cream.
- Heavy cream: Use coconut cream or cashew cream for dairy-free.
- Butter: Replace with ghee or olive oil.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
Top Tips
- Marinate longer for richer flavor.
- Toast your spices briefly in oil to deepen aroma.
- Always finish with butter for that restaurant-style silky texture.
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