Why Make This Recipe
Homemade Butter Chicken is a comforting dish that is both delicious and easy to prepare. This quick and easy version allows you to enjoy rich flavors without spending hours in the kitchen. It’s perfect for busy weeknights when you want something satisfying but don’t have the time for complex cooking. Your family and friends will love this flavorful Indian dish!
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 15 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. 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 translucent.
- Build the Sauce: Pour in tomato sauce and stir in sugar, salt, and black pepper. Cook for a few minutes to combine flavors.
- Season and Simmer: Add the heavy cream, cayenne pepper (if using), garam masala, and curry powder. Stir well and let it simmer for 5-10 minutes.
- Finish with Butter: Add the cooked chicken back into the sauce. Stir in the last tablespoon of butter and let it melt.
- Serve and Enjoy: Remove from heat and garnish with chopped parsley if desired. Serve with naan bread and steamed rice.
How to Serve Quick & Easy Homemade Butter Chicken
Butter Chicken pairs perfectly with naan bread and a side of steamed rice. You can also add a cucumber salad or some roasted vegetables for a more complete meal. This dish is best enjoyed hot and can be garnished with fresh parsley for added color.
How to Store Quick & Easy Homemade Butter Chicken
To store leftovers, let the Butter Chicken cool completely. Place it in an airtight container and store it in the fridge for up to 3 days. You can also freeze it for up to 2 months. To reheat, just warm it in a pan or microwave until heated through.
Tips to Make Quick & Easy Homemade Butter Chicken
- Use thighs: Chicken thighs are more tender and flavorful compared to chicken breasts, but you can use breasts if you prefer.
- Adjust the spice: If you like it spicier, add more cayenne pepper or chili powder.
- Garnish: Fresh herbs like cilantro or parsley can add a nice touch.
- Prep ahead: You can marinate the chicken a few hours or even a day in advance for more flavor.
Variation
For a vegetarian option, replace the chicken with chickpeas or paneer. Adjust the cooking time as needed for your chosen substitute.
FAQs
Can I make Butter Chicken ahead of time?
Yes! You can prepare it a day in advance. Just reheat before serving.
Is Butter Chicken spicy?
It can be adjusted to your liking. Omit cayenne pepper for a milder version.
Can I use coconut milk instead of heavy cream?
Yes, coconut milk can be a great alternative for a dairy-free option. It will add a different flavor, but it will still be delicious!
Homemade Butter Chicken
Ingredients
For the Chicken
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks Thighs are recommended for tenderness.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
For Cooking
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided Divided for sauce.
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt Adjust to taste.
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper Optional for heat.
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley Optional, for garnish.
To Serve
- Naan bread For serving.
- Steamed rice For serving.
Method
Preparation
- In a bowl, mix the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 15 minutes.
Cooking
- Heat vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until browned and cooked through. Remove the chicken and set it aside.
- In the same pan, add 2 tablespoons of butter. Sauté the minced garlic and diced onion until the onion is translucent.
- Pour in tomato sauce and stir in sugar, salt, and black pepper. Cook for a few minutes to combine flavors.
- Add the heavy cream, cayenne pepper (if using), garam masala, and curry powder. Stir well and let it simmer for 5-10 minutes.
- Add the cooked chicken back into the sauce. Stir in the last tablespoon of butter and let it melt.
Serving
- Remove from heat and garnish with chopped parsley if desired. Serve with naan bread and steamed rice.