Why Make This Recipe
Butter chicken is a beloved dish that brings together rich flavors and a creamy texture. This quick and easy homemade version allows you to enjoy this classic Indian meal without spending hours in the kitchen. With simple ingredients and straightforward steps, you can serve a delicious, comforting meal that your family and friends will love.
How to Make Quick & Easy Homemade Butter Chicken
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
- 1 teaspoon salt (adjust to taste)
- 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
Directions
Marinate the Chicken: In a bowl, mix chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes.
Cook the Chicken: Heat vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until browned on all sides. Remove from the pan and set aside.
Prepare the Sauce Base: In the same pan, melt 2 tablespoons of butter. Add minced garlic and diced onion. Sauté until the onion is soft and translucent.
Build the Sauce: Pour in the tomato sauce, sugar, 1 teaspoon of salt, and black pepper. Stir well and allow it to simmer for a few minutes.
Season and Simmer: Add the heavy cream, and stir in the cayenne pepper, garam masala, and the remaining curry powder. Bring it to a gentle boil, then reduce the heat.
Finish with Butter: Add the cooked chicken back into the sauce. Cook for another 10 minutes, allowing the chicken to absorb the flavors. Stir in the remaining tablespoon of butter for extra creaminess.
Serve and Enjoy: Garnish with freshly chopped parsley if desired. Serve hot with naan bread and steamed rice.
How to Serve Quick & Easy Homemade Butter Chicken
Serve your butter chicken hot, paired with naan bread or steamed rice. You can also add a cucumber salad or raita on the side for a refreshing contrast to the richness of the dish.
How to Store Quick & Easy Homemade Butter Chicken
To store leftover butter chicken, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. Reheat thoroughly before serving.
Tips to Make Quick & Easy Homemade Butter Chicken
- For more flavor, allow the chicken to marinate overnight.
- Adjust the spices according to your preference – feel free to add more cayenne for extra heat.
- If you don’t have chicken thighs, chicken breasts can be used, but they may be less tender.
Variation
For a vegetarian option, substitute the chicken with paneer or tofu. You can also add vegetables like bell peppers or peas to the sauce to enhance nutrition and flavor.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used for this recipe, but they may be less juicy compared to thighs.
2. Is it necessary to marinate the chicken?
While marinating enhances the flavor, you can skip it if you’re short on time. Just season the chicken before cooking.
3. Can I make this dish ahead of time?
Absolutely! Butter chicken tastes even better the next day as the flavors continue to meld. You can make it in advance and reheat before serving.
Quick & Easy Homemade Butter Chicken
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Indian
- Diet: Non-Vegetarian
Description
A simple and delicious recipe for homemade butter chicken, featuring marinated chicken pieces in a creamy, spiced 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 with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes.
- Heat vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until browned on all sides. Remove from the pan and set aside.
- In the same pan, melt 2 tablespoons of butter. Add minced garlic and diced onion. Sauté until the onion is soft and translucent.
- Pour in the tomato sauce, sugar, salt, and black pepper. Stir well and allow it to simmer for a few minutes.
- Add the heavy cream, cayenne pepper, garam masala, and remaining curry powder. Bring it to a gentle boil, then reduce the heat.
- Add the cooked chicken back into the sauce. Cook for another 10 minutes, allowing the chicken to absorb the flavors. Stir in the remaining tablespoon of butter for extra creaminess.
- Garnish with freshly chopped parsley if desired. Serve hot with naan bread and steamed rice.
Notes
For more flavor, allow the chicken to marinate overnight. Adjust the spices to your preference.