Description
A quick and easy homemade version of butter chicken that is creamy, spiced, and full of flavor.
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.
- Cook the Chicken: Heat vegetable oil in a large pan over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken and set it aside.
- Prepare the Sauce Base: In the same pan, add 2 tablespoons of butter. Sauté the minced garlic and diced onion until the onion is soft and translucent.
- Build the Sauce: Add the tomato sauce, sugar, salt, and black pepper to the pan. Stir well and let it simmer for a few minutes.
- Season and Simmer: Return the chicken to the pan. Add heavy cream, cayenne pepper, garam masala, and curry powder. Mix together and let it simmer on low heat for about 15 minutes.
- Finish with Butter: Stir in the remaining tablespoon of butter until melted.
- Serve and Enjoy: Remove from heat, garnish with parsley, and serve with naan bread or steamed rice.
Notes
To store leftovers, let them cool completely, then refrigerate for up to 3 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian