Description
Indulge in the rich and creamy goodness of this Quick & Easy Homemade Butter Chicken recipe. With its perfect blend of spices and velvety sauce, it’s a comfort food favorite that you can whip up effortlessly in your own kitchen. Serve with naan bread and steamed rice for a satisfying meal!
Ingredients
For the 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
For the Butter Chicken 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
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
To Serve
- Naan bread
- Steamed rice
Instructions
- Marinate the Chicken – In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let marinate for at least 15 minutes.
- Cook the Chicken – Cook marinated chicken in oil until golden brown and cooked through. Set aside.
- Prepare the Sauce Base – Sauté garlic, onion, then add tomato sauce and sugar. Add chicken back in with heavy cream.
- Build the Sauce – Add spices and let simmer for 10 minutes.
- Finish with Butter – Stir in butter for a silky finish.
- Serve and Enjoy – Serve hot with naan bread and rice.
Notes
- Feel free to adjust the spice levels to suit your taste.
- For a healthier version, you can use yogurt or coconut milk as a substitute for heavy cream.
- This dish tastes even better the next day as the flavors have more time to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 220mg
