Description
This Quick Easy Homemade Butter Chicken recipe delivers tender, flavorful chicken simmered in a rich, creamy tomato-based sauce infused with aromatic spices. Perfect for a hearty family dinner, it comes together in just over an hour with straightforward steps that create an authentic Indian-inspired dish without complex techniques.
Ingredients
Scale
Chicken & Marinade
- 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
Cooking & Sauce
- 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
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- 2 cups heavy cream
Instructions
- Marinate Chicken: In a bowl, combine 1 ½ pounds chicken thighs with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt. Mix thoroughly to coat the chicken evenly and marinate for at least 30 minutes to enhance flavor and tenderness.
- Cook Chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in batches, cooking each piece until browned and slightly charred on both sides, about 3 to 4 minutes per side. Once cooked, remove the chicken and set aside to keep warm.
- Sauté Aromatics: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and sauté until soft and translucent, about 8 to 10 minutes. Stir in the minced garlic cloves and continue cooking for another minute until fragrant, building the base flavor of the sauce.
- Simmer Gravy: Pour in the 15-ounce can of tomato sauce. Add 1 teaspoon sugar, 1 teaspoon salt (adjust according to taste), and ½ teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let the sauce cook for 15 to 20 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Combine & Finish: Return the cooked chicken to the skillet, stirring it into the simmered tomato gravy. Pour in 2 cups of heavy cream and add the remaining 1 tablespoon of butter. Simmer uncovered for another 10 to 15 minutes, allowing the sauce to thicken slightly and the chicken to absorb the creamy, spiced flavors fully.
- Serve: Serve the butter chicken hot with your preferred accompaniments such as steamed basmati rice or warm naan bread for a complete and satisfying meal.
Notes
- Marinating the chicken longer (up to 2 hours) can enhance flavor and tenderness further.
- Adjust the amount of curry powder and paprika to suit your preferred spice level.
- Use full-fat heavy cream for the richest, creamiest sauce.
- For a thicker gravy, simmer uncovered longer, stirring frequently.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
