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–+ servings

Butter Chicken

A rich and creamy Indian dish featuring tender chicken pieces in a spiced sauce, perfect for any occasion.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4 servings

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 Cooking

  • 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, combine the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well and let it marinate for at least 15 minutes, or longer if you have the time.

Cook the Chicken

  • In a large skillet or pan, heat the vegetable oil over medium-high heat. Add the marinated chicken and sear until golden brown and cooked through. Remove the chicken from the pan and set aside.

Prepare the Sauce Base

  • In the same pan, add 2 tablespoons of butter. Once melted, add minced garlic and diced onion. Sauté until the onion is translucent and fragrant.

Build the Sauce

  • Pour in the tomato sauce, sugar, salt, black pepper, and cayenne pepper (if using). Stir to combine and let the sauce simmer for about 5 minutes.

Season and Simmer

  • Add the cooked chicken back into the sauce. Pour in the heavy cream, garam masala, and curry powder. Stir well and let everything simmer for an additional 10 minutes, allowing the flavors to meld.

Finish with Butter

  • Stir in the remaining tablespoon of butter until melted and smooth, giving the sauce a glossy finish.

Serve and Enjoy

  • Garnish with freshly chopped parsley if desired. Serve your homemade butter chicken hot with warm naan bread or steamed rice.

Notes

Store leftover butter chicken in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Marinate chicken for best flavor and consider a cream substitute for a lighter version.