Prep Time: 5 minutes
Cook Time: 25 minutes
Marinate Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Indian, American
This creamy, spiced butter chicken is a rich, velvety dish that’s simple to make at home. Perfect with warm naan and steamed rice for a comforting family dinner or to impress friends.
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
Equipment
- Knife
- Cutting board
- Large skillet
Instructions
- Marinate the Chicken
In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to coat evenly. Marinate for at least 15 minutes while preparing other ingredients. - Cook the Chicken
Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside, leaving oil in the skillet. - Prepare the Sauce Base
Reduce heat to medium. Add 1 tablespoon of butter to the skillet and deglaze by scraping browned bits, adding a splash of water if needed. Add minced garlic, diced onion, and a pinch of salt. Sauté until the onion is translucent and fragrant. - Build the Sauce
Stir in tomato sauce and sugar. Simmer for 2–3 minutes. Return the chicken to the skillet and mix well. Pour in heavy cream and stir until the sauce turns a vibrant orange. - Season and Simmer
Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Simmer on low heat for 10 minutes to meld flavors. Adjust salt to taste. - Finish with Butter
Stir in the remaining 2 tablespoons of cold butter until melted, creating a silky sauce. Garnish with chopped parsley, if desired. - Serve
Serve hot with naan bread and steamed rice.
Substitutions
- Chicken Thighs: Use chicken breasts, turkey, or tofu (for vegetarian).
- Greek Yogurt: Substitute with plain yogurt, coconut yogurt (dairy-free), or sour cream.
- Butter: Use ghee, olive oil, or plant-based butter.
- Garlic Cloves: Replace with ½ teaspoon garlic powder per clove or jarred minced garlic.
- Onion: Swap with shallots, leeks, or 1 teaspoon onion powder.
- Tomato Sauce: Use pureed canned tomatoes, fresh tomato puree, or tomato paste diluted with water.
- Sugar: Substitute with honey, maple syrup, or a pinch of stevia.
- Heavy Cream: Use coconut cream, half-and-half, or cashew cream (dairy-free).
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickens.
- Freeze: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Top Tips
- Maximize Flavor: Marinate chicken for up to 4 hours for deeper flavor.
- Enhance Spices: Toast spices in oil for 1 minute before adding liquids to boost aroma.
- Silky Sauce: Add cold butter at the end for a restaurant-quality finish.
FAQs
- Can I use chicken thighs instead of breasts?
Yes, thighs are juicier and add flavor. Adjust cooking time slightly, as they may take longer. - What can I substitute for heavy cream?
Use coconut cream or full-fat yogurt for a lighter or dairy-free option. Flavor may vary slightly. - Is butter chicken spicy?
It’s traditionally mild with a hint of warmth. Adjust cayenne pepper to control heat.
Food Safety
- Cook chicken to a minimum internal temperature of 165°F (74°C).
- Avoid cross-contamination by not reusing utensils that touched raw meat.
- Wash hands after handling raw meat.
- Don’t leave food at room temperature for extended periods.
- Use oils with a high smoke point and ensure good ventilation when cooking.
- See more at USDA.gov.
Notes:
- For a richer flavor, use ghee instead of butter.
- Adjust spice levels to preference by increasing or omitting cayenne pepper.
