Quick & Easy Homemade Butter Chicken Recipe
Indulge in the rich, creamy, and vibrantly spiced flavors of authentic Butter Chicken, made effortlessly in your own kitchen. This recipe delivers tender chicken pieces simmered in a luscious tomato-cream sauce, making it a perfect weeknight meal or an impressive dish for entertaining. Experience restaurant-quality taste with a surprisingly simple preparation.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Achieves authentic restaurant-quality flavor in under an hour, making it perfect for any night.
- Features incredibly tender, juicy chicken enveloped in a luscious, spice-infused tomato cream sauce.
- A remarkably satisfying and comforting dish that appeals to a wide range of palates.
- Customizable to your preferred spice level, from mild to wonderfully fiery.
- Utilizes readily available ingredients for a hassle-free cooking experience.
Ingredients
- 680 g (1 ½ pounds) skinless boneless chicken thighs, cut into bite-sized chunks
- 5 ml (1 teaspoon) salt
- 5 ml (1 teaspoon) garlic powder
- 5 ml (1 teaspoon) sweet paprika
- 2.5 ml (½ teaspoon) curry powder (for marinade)
- 15 ml (1 tablespoon) Greek yogurt
- 45 ml (3 tablespoons) vegetable oil
- 45 g (3 tablespoons) unsalted butter, divided (15 g and 30 g)
- 6 garlic cloves, minced
- 1 medium onion, diced (~150 g)
- 425 g (1 15-ounce can) tomato sauce
- 5 ml (1 teaspoon) granulated sugar
- 2.5 ml (½ teaspoon) black pepper
- 470 ml (2 cups) heavy cream
- 2.5 ml (½ teaspoon) cayenne pepper (optional, for heat)
- 5 ml (1 teaspoon) garam masala
- 2.5 ml (½ teaspoon) curry powder (for sauce)
- 60 ml (¼ cup) freshly chopped parsley (optional, for garnish)
Instructions
- Marinate the Chicken. In a medium bowl, combine the bite-sized chicken chunks with 5 ml (1 teaspoon) salt, 5 ml (1 teaspoon) garlic powder, 5 ml (1 teaspoon) sweet paprika, 2.5 ml (½ teaspoon) curry powder, and 15 ml (1 tablespoon) Greek yogurt. Mix everything thoroughly, ensuring each piece of chicken is evenly coated. Allow the chicken to marinate for at least 15 minutes at room temperature while you prepare the remaining ingredients; this short marinade helps tenderize the chicken and infuse it with initial flavors.
- Cook the Chicken. Heat 45 ml (3 tablespoons) of vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering. Carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for about 8-10 minutes, stirring occasionally, until the chicken is beautifully golden brown on the exterior and cooked through. Remove the cooked chicken from the skillet and set it aside, leaving any remaining oil and browned bits in the pan to build flavor for the sauce.
- Prepare the Sauce Base. Reduce the heat to medium and add 15 g (1 tablespoon) of the divided butter to the skillet. Allow it to melt. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan, deglazing it thoroughly; a splash of water or chicken broth can assist if needed. Add the minced garlic and diced onion, along with a pinch of salt to draw out moisture. Sauté for 5-7 minutes, stirring frequently, until the onion becomes translucent and fragrant, developing a sweet foundation for the sauce.
- Build the Sauce. Stir in the 425 g (1 15-ounce can) of tomato sauce and 5 ml (1 teaspoon) of granulated sugar. The sugar helps balance the acidity of the tomatoes. Let this mixture simmer gently for 2-3 minutes, allowing the tomato to cook down slightly. Then, return the cooked chicken back into the skillet. Mix well to coat the chicken, then slowly pour in the 470 ml (2 cups) of heavy cream, stirring continuously until the sauce transforms into a beautiful, creamy orange hue.
- Season and Simmer. Add 2.5 ml (½ teaspoon) of cayenne pepper (if you desire extra heat), 5 ml (1 teaspoon) of garam masala, 2.5 ml (½ teaspoon) of curry powder, and 2.5 ml (½ teaspoon) of black pepper. Stir these spices thoroughly into the sauce. Reduce the heat to low and let the butter chicken simmer for at least 10 minutes, allowing all the magnificent flavors to meld and deepen. This low and slow simmer is crucial for developing the characteristic rich taste of butter chicken. Taste the sauce and adjust the salt and sugar as needed to achieve your perfect balance.
- Finish with Butter. Remove the skillet from the heat. Stir in the remaining 30 g (2 tablespoons) of cold unsalted butter. Allow it to slowly melt into the sauce, swirling it in. This final addition of butter adds a luxurious gloss and an incredibly silky texture to the finished dish. If desired, sprinkle with 60 ml (¼ cup) of freshly chopped parsley for a touch of freshness and color.
- Serve and Enjoy. Ladle the hot, aromatic Quick & Easy Homemade Butter Chicken into bowls. Serve immediately with warm naan bread for dipping and fluffy steamed basmati rice to soak up every drop of the exquisite sauce. This dish is best enjoyed fresh to savor its full depth of flavor.
Tools You’ll Need
- Large skillet or Dutch oven (3-4 liter capacity)
- Medium mixing bowl
- Measuring spoons and cups
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Whisk (optional, for cream)
Essential Success Tips
- Do not skip the short marination step; even 15 minutes significantly tenderizes the chicken and allows the initial spices to penetrate, resulting in deeper flavor.
- Ensure your skillet is adequately hot before adding the chicken to achieve a beautiful golden-brown sear, which adds layers of flavor through caramelization.
- When adding heavy cream, keep the heat on low and stir constantly to prevent it from curdling, ensuring a smooth, velvety sauce.
- Always taste and adjust the seasoning before serving; a little extra salt or sugar can perfectly balance the flavors of the tomato and cream.
- For an extra rich and authentic sauce, use full-fat heavy cream and high-quality unsalted butter.
Professional Cooking Secrets
- To achieve an even silkier sauce, after sautéing the onions and garlic with tomato sauce but before adding chicken and cream, you can carefully blend the sauce base with an immersion blender until perfectly smooth, then proceed with the recipe.
- Consider adding a pinch of dried fenugreek leaves (kasoori methi) along with the garam masala. Crushed between your palms, they impart a subtle, aromatic bitterness that is a hallmark of traditional butter chicken.
- Allowing the finished butter chicken to rest for 15-20 minutes off the heat before serving can significantly deepen the flavors as the sauce thickens slightly and the spices fully bloom and integrate.
Notes
- Leftovers of this butter chicken store beautifully in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much.
- For a spicier kick, you can increase the amount of cayenne pepper or add one finely minced green chili along with the garlic and onion.
- This dish pairs wonderfully with warm garlic naan, fluffy basmati rice, or even a simple side salad to cut through the richness.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can absolutely use skinless, boneless chicken breast instead of thighs. However, chicken thighs are generally preferred for butter chicken as they remain much juicier and more tender throughout the cooking process. If using breast, be mindful not to overcook it to prevent dryness.
How can I make this dish dairy-free?
For a dairy-free version, substitute Greek yogurt with a plant-based alternative like unsweetened coconut yogurt. Replace butter with coconut oil or a dairy-free butter substitute, and use full-fat coconut milk or cashew cream instead of heavy cream. Note that these substitutions will alter the flavor profile slightly, adding a subtle coconut note if using coconut products.
Is it possible to prepare butter chicken ahead of time?
Absolutely! Butter chicken is one of those dishes that often tastes even better the next day, as the flavors have more time to meld and deepen. You can prepare the entire dish, let it cool completely, and then refrigerate it in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little water or stock if the sauce is too thick.
Nutrition Facts (Per Serving)
Calories: Approximately 650-700 per serving, Protein: 45-50g, Fat: 45-50g, Carbs: 25-30g. (These are estimated values and can vary based on exact ingredient brands and quantities.)
Allergy Information
Contains dairy (Greek yogurt, butter, heavy cream). Please refer to the FAQ for dairy-free alternatives. This recipe is naturally gluten-free if gluten-free spices are used and no gluten-containing sides are served. Always check ingredient labels for potential allergens.
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