Description
A quick and easy version of the classic Indian butter chicken, creamy and flavorful.
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
Instructions
- Marinate the Chicken: In a bowl, mix the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes to deepen the flavor.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Prepare the Sauce Base: In the same skillet, melt 1 tablespoon of butter. Add the minced garlic and diced onion, cooking until the onion is translucent and softened.
- Build the Sauce: Pour in the tomato sauce, sugar, salt, and black pepper. Stir well and let it simmer for about 10 minutes.
- Season and Simmer: Add the heavy cream, cayenne pepper, garam masala, and curry powder to the sauce. Stir everything together, then return the cooked chicken to the skillet. Let it simmer for an additional 10 minutes.
- Finish with Butter: Stir in the remaining 2 tablespoons of butter until melted and well mixed into the sauce.
- Serve and Enjoy: Serve the butter chicken over steamed rice or with warm naan bread. Garnish with freshly chopped parsley if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half. Leftovers can be stored for up to 3 days in the fridge.