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Quick & Easy Homemade Butter Chicken

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Quick & Easy Homemade Butter Chicken delivers the rich, creamy, and savory flavors of classic Indian butter chicken with a simplified cooking process, making it perfect for weeknights. Tender chicken is marinated in yogurt and spices, then bathed in a velvety tomato sauce and finished with cream and butter.

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

  1. In a medium bowl, combine the chicken chunks, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Toss until the chicken is well-coated. Cover and refrigerate for at least 30 minutes to marinate.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for 6-8 minutes, or until browned and cooked through. Remove the chicken from the skillet and set it aside.
  3. In the same skillet, add the remaining 2 tablespoons of vegetable oil and 2 tablespoons of butter. Add the minced garlic and diced onion, and sauté for 3-4 minutes until the onion is softened.
  4. Add the tomato sauce, sugar, salt, black pepper, and cayenne pepper (if using). Stir and let the sauce simmer for 5-7 minutes to thicken slightly.
  5. Stir in the heavy cream, garam masala, and curry powder. Continue to simmer for another 5-7 minutes until the sauce is rich and creamy. Taste and adjust seasoning, adding more salt or sugar if necessary.
  6. Return the cooked chicken to the skillet and stir to coat the chicken in the sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
  7. Serve the butter chicken hot, garnished with freshly chopped parsley, with warm naan bread and steamed rice.

Notes

Vegetarian option: Replace the chicken with tofu, paneer, or chickpeas for a vegetarian version.

For more heat, add extra cayenne pepper or chopped green chilies.

For a richer sauce, add a bit of cream cheese or sour cream.

Storage: Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or extra cream if needed.

Nutrition

Find it online: https://justsosavory.com/quick-easy-homemade-butter-chicken/