Why Make This Recipe
Homemade butter chicken is a classic Indian dish that’s loved for its creamy texture and rich flavors. Making it at home allows you to control the ingredients and tailor the spice levels to your taste. Plus, it’s quick and easy, making it perfect for a busy weeknight dinner or a special occasion. You get the satisfaction of knowing exactly what goes into your meal, and it’s sure to impress your family and friends.
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 the 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 and cooked through, about 7-8 minutes. Remove 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 onions become translucent.
- Build the Sauce: Pour in the tomato sauce, sugar, salt, black pepper, and optional cayenne pepper. Stir well and let it simmer for a few minutes.
- Season and Simmer: Add the heavy cream, garam masala, and an additional ½ teaspoon of curry powder. Mix everything thoroughly and let it simmer on low heat for about 10 minutes.
- Finish with Butter: Stir in the remaining 1 tablespoon of butter for added creaminess and flavor. Then, mix back in the cooked chicken to soak up all the delicious sauce.
- Serve and Enjoy: Garnish with freshly chopped parsley. Serve hot with naan bread and steamed rice for a complete meal.
How to Serve Quick & Easy Homemade Butter Chicken
Serve your homemade butter chicken hot, paired with warm naan bread and a side of steamed rice. You can also add a simple cucumber salad or some pickled onions for a refreshing contrast. Feel free to sprinkle some cilantro or additional herbs on top for extra flavor.
How to Store Quick & Easy Homemade Butter Chicken
If you have leftovers, let the butter chicken cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Make sure to use a freezer-safe container, and it can last for up to 3 months.
Tips to Make Quick & Easy Homemade Butter Chicken
- For a spicier dish, increase the amount of cayenne pepper or add chopped green chilies.
- You can use chicken breast instead of thighs if you prefer a leaner option, but thighs tend to be juicier.
- If you like a thicker sauce, allow it to simmer longer or add a bit of cornstarch mixed with water to thicken it up.
Variation
You can try adding vegetables such as bell peppers or spinach to the sauce for extra nutrition and flavor. Another option is to use paneer cubes if you want a vegetarian version!
FAQs
Can I use coconut milk instead of heavy cream?
Yes, coconut milk can be used for a dairy-free version, but it will change the flavor profile slightly.
Can I prepare this dish ahead of time?
Absolutely! You can marinate the chicken the night before and cook it the next day, or you can cook the whole dish ahead and reheat when ready to serve.
Is this dish gluten-free?
Yes, butter chicken is naturally gluten-free, but be sure to check the labels on any bread or sauces you use to ensure there are no gluten ingredients.
Butter Chicken
Ingredients
Method
- In a bowl, mix the 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 and cooked through, about 7-8 minutes. Remove and set aside.
- In the same pan, melt 2 tablespoons of butter. Add minced garlic and diced onion. Sauté until the onions become translucent.
- Pour in the tomato sauce, sugar, salt, black pepper, and optional cayenne pepper. Stir well and let it simmer for a few minutes.
- Add the heavy cream, garam masala, and an additional ½ teaspoon of curry powder. Mix everything thoroughly and let it simmer on low heat for about 10 minutes.
- Stir in the remaining 1 tablespoon of butter for added creaminess and flavor. Then, mix back in the cooked chicken to soak up all the delicious sauce.
- Garnish with freshly chopped parsley. Serve hot with naan bread and steamed rice for a complete meal.