Description
A quick and easy butter chicken recipe that’s perfect for busy weeknights, with tender chicken in a creamy, spiced tomato sauce.
Ingredients
- 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
- 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
- In a bowl, mix chicken chunks, salt, garlic powder, sweet paprika, and curry powder. Add Greek yogurt and coat well. Let marinate for at least 15 minutes.
- Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the marinated chicken and sauté until browned and cooked through, about 7-10 minutes. Remove the chicken and set aside.
- In the same skillet, reduce heat and add the remaining tablespoon of oil and 1 tablespoon of butter. Add minced garlic and diced onion, cooking until softened, about 5 minutes.
- Stir in the tomato sauce, sugar, salt, and black pepper. Let simmer for about 5 minutes.
- Pour in heavy cream, cayenne pepper (if using), garam masala, and half a teaspoon of curry powder. Mix well and simmer for another 5-7 minutes.
- Stir in remaining 2 tablespoons of butter until the sauce is silky.
- Return the cooked chicken to the skillet and simmer for an additional 2 minutes. Serve hot, garnished with parsley, with naan or steamed rice.
Notes
Use fresh spices for better flavor; marinate chicken longer for richer taste; adjust spice levels according to preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian