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Quick & Easy Homemade Butter Chicken

A creamy and flavorful butter chicken recipe made with chicken thighs in a rich tomato sauce, perfect for busy weeknights and gatherings.

  • Total Time: 60 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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

  1. In a large mixing bowl, combine chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
  2. Heat 3 tablespoons of vegetable oil in a skillet over medium heat. Add the marinated chicken pieces and cook for about 6-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add 3 tablespoons of butter. Once melted, add the diced onion and minced garlic. Cook for about 5 minutes, or until the onion is soft and translucent.
  4. Add the can of tomato sauce, sugar, salt, and black pepper to the skillet. Stir well and cook for about 10 minutes on low heat, allowing the sauce to thicken.
  5. Add the cooked chicken back into the skillet. Pour in the heavy cream and stir to combine. If desired, add cayenne pepper for heat. Let the mixture simmer for 10-15 minutes, stirring occasionally.
  6. Once the sauce is thick and creamy, add the garam masala and remaining curry powder. Finish by stirring in another tablespoon of butter. Remove from heat and garnish with chopped parsley, if desired.
  7. Serve your homemade butter chicken hot with steamed rice and warm naan bread on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months.

  • Author: miguel-santiago
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Non-Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 120mg

Keywords: butter chicken, Indian food, quick recipe, chicken recipe, creamy sauce