why make this recipe
Making homemade butter chicken is a fantastic way to enjoy a comforting and delicious meal right in your own kitchen. This quick and easy recipe uses simple ingredients that you may already have at home. It’s rich, creamy, and full of flavor, sure to impress your family or guests. Plus, you can customize the spice levels to suit your taste.
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: Start by mixing the chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a bowl. Let it marinate for at least 30 minutes.
Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Prepare the Sauce Base: In the same skillet, add 1 tablespoon of butter. Once melted, add the minced garlic and diced onion. Sauté until the onion is translucent.
Build the Sauce: Add the tomato sauce, sugar, salt, black pepper, and heavy cream to the skillet. Stir well and bring to a simmer.
Season and Simmer: Add the cayenne pepper, garam masala, and additional curry powder. Let the sauce simmer for about 10 minutes, stirring occasionally.
Finish with Butter: Return the cooked chicken to the skillet and add the remaining butter. Mix well and let it cook for another 5 minutes.
Serve and Enjoy: Garnish with chopped parsley if desired and serve with naan bread or steamed rice.
how to serve Quick & Easy Homemade Butter Chicken
Serve this butter chicken hot, alongside fluffy naan bread for dipping into the rich sauce or steamed rice to soak up every bit of flavor. It makes for a hearty meal that everyone will love.
how to store Quick & Easy Homemade Butter Chicken
Let any leftovers cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days. You can also freeze the butter chicken for up to 3 months. Just thaw it in the fridge overnight before reheating.
tips to make Quick & Easy Homemade Butter Chicken
- Marination Time: For the best flavor, try to marinate the chicken longer, even overnight if possible.
- Adjust Spice Levels: If you prefer milder flavors, reduce the cayenne pepper or skip it altogether.
- Cream Alternatives: For a lighter version, you can substitute heavy cream with coconut milk or a low-fat creamer.
variations
You can customize this butter chicken recipe by adding vegetables like peas or bell peppers. You can also use chicken breast instead of thighs for a leaner option.
FAQs
1. Can I make this recipe vegetarian?
Yes! You can replace chicken with paneer, tofu, or chickpeas for a hearty vegetarian version.
2. How can I make it less spicy?
Simply reduce or omit the cayenne pepper. You can also add a bit more cream to mellow it out.
3. Can I use other cuts of chicken?
Definitely! You can use chicken breast or even bone-in chicken pieces. Just adjust cooking time accordingly.
Butter Chicken
Ingredients
Main Ingredients
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided)
- 6 cloves garlic, minced
- 1 medium onion, diced
- 15 ounces 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)
- Naan bread
- Steamed rice
Instructions
Preparation
- Start by mixing the chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a bowl. Let it marinate for at least 30 minutes.
Cooking
- In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add 1 tablespoon of butter. Once melted, add the minced garlic and diced onion. Sauté until the onion is translucent.
- Add the tomato sauce, sugar, salt, black pepper, and heavy cream to the skillet. Stir well and bring to a simmer.
- Add the cayenne pepper, garam masala, and additional curry powder. Let the sauce simmer for about 10 minutes, stirring occasionally.
- Return the cooked chicken to the skillet and add the remaining butter. Mix well and let it cook for another 5 minutes.
Serving
- Garnish with chopped parsley if desired and serve with naan bread or steamed rice.
