Description
A creamy, spiced butter chicken made quickly at home—rich, velvety, and perfect with naan or rice.
Ingredients
- 1½ lbs skinless, boneless chicken thighs, cut into bite-sized chunks
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp sweet paprika
- ½ tsp curry powder
- 1 Tbsp Greek yogurt
- 3 Tbsp vegetable oil
- 3 Tbsp butter, divided
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1 (15‑oz) can tomato sauce
- 1 tsp sugar
- ½ tsp black pepper
- 2 cups heavy cream
- ½ tsp cayenne pepper (optional)
- 1 tsp garam masala
- ½ tsp curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- To Serve: naan bread and steamed rice
Instructions
- In a bowl, combine chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well and marinate for at least 15 minutes.
- Heat 3 Tbsp vegetable oil in a skillet over medium–high heat. Add the marinated chicken and cook for 8–10 minutes until golden and cooked through. Remove and set aside.
- Reduce heat to medium. Add 1 Tbsp butter to the skillet and deglaze the pan, scraping up browned bits.
- Stir in minced garlic and diced onion with a pinch of salt. Sauté until onion is translucent.
- Add tomato sauce and sugar; simmer for 2–3 minutes.
- Return chicken to the skillet, mix well, then pour in heavy cream until sauce turns a rich orange color.
- Add optional cayenne, garam masala, curry powder, and black pepper. Let simmer on low for 10 minutes to meld flavors.
- Stir in the remaining 2 Tbsp cold butter for a silky finish. Garnish with chopped parsley if desired.
- Serve hot alongside naan and steamed rice.
Notes
- Chicken thighs are juicier, but you can use breasts, turkey, or tofu for a vegetarian option.
- Greek yogurt can be substituted with regular yogurt or sour cream.
- Butter may be swapped with ghee or plant-based alternatives.
- For dairy-free cream, try coconut cream or half‑and‑half.
- Add cayenne pepper to taste if you prefer heat.
Nutrition
- Serving Size: 1 of 4
- Calories: approx. 500 kcal
- Sugar: approx. 6 g
- Sodium: approx. 400 mg
- Fat: approx. 35 g
- Saturated Fat: approx. 18 g
- Carbohydrates: approx. 10 g
- Fiber: approx. 1 g
- Protein: approx. 25 g
- Cholesterol: approx. 110 mg
