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Ah, butter chicken! Just thinking about it sends a wave of comforting warmth through my cozy kitchen. I first stumbled upon this quick and easy recipe during a rainy Sunday afternoon craving. The aroma while simmering on the stove was like a warm hug, filling my kitchen with the tantalizing scents of garlic, spices, and creamy goodness. With every bite, I savored the tender chicken embraced by that luscious, spiced sauce, and I knew I had to share it with my friends and family! This dish has become a beloved staple in my home. It’s not just about the flavors; it’s about those moments shared around the table, laughter echoing as we dip our warm naan, soaking up every last bit of that delightful sauce. Trust me, this Butter Chicken will become a favorite in your home too!
Why You’ll Love This Recipe
- Super Easy: A one-skillet wonder that makes cooking a breeze.
- Quick to Prepare: Ready in about 30 minutes, perfect for any night of the week.
- Flavor-Packed: A symphony of spices that dances on your palate.
- Crowd-Pleasing: Ideal for family dinners or impressing guests—you won’t hear a peep once they take that first bite!
- Versatile: Pairs beautifully with naan, rice, or veggies, making it flexible for any meal plan.
Ingredients
Here’s what you’ll need to whip up this delicious Butter Chicken:
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks: Chicken thighs stay juicy and tender, making them the perfect choice for this dish.
- 1 teaspoon salt: Enhances flavors and brings out the deliciousness in the chicken.
- 1 teaspoon garlic powder: Adds depth and that beloved garlicky aroma—we can never have too much garlic!
- 1 teaspoon sweet paprika: Contributes a lovely color and just a hint of smokiness.
- ½ teaspoon curry powder: A warm blend that hints at what’s to come in this dish.
- 1 tablespoon Greek yogurt: Helps tenderize the chicken while adding a hint of creaminess.
- 3 tablespoons vegetable oil: A great choice for sautéing, providing a clean flavor without overpowering.
- 3 tablespoons butter, divided: Because butter makes everything better! It adds richness and needed creaminess.
- 6 garlic cloves, minced: Fresh garlic brings the aroma to another level—don’t shy away!
- 1 medium onion, diced: Sweet and savory, making the base of our sauce beautiful!
- 1 (15-ounce) can tomato sauce: The heart of our luscious sauce!
- 1 teaspoon sugar: Balances the acidity of the tomatoes and rounds out the flavor beautifully.
- 1 teaspoon salt (adjust to taste): Remember, we want to enhance flavors, not overpower them.
- ½ teaspoon black pepper: A pinch of warmth and complexity, elevating the dish.
- 2 cups heavy cream: The velvety essence that brings our sauce to life—pure comfort!
- ½ teaspoon cayenne pepper (optional for heat): Add if you like a little kick in your meal!
- 1 teaspoon garam masala: A fabulous spice blend that adds depth; don’t skip it!
- ½ teaspoon curry powder: Just a little more for a cozy finish!
- ¼ cup freshly chopped parsley (optional, for garnish): A pop of color and freshness on top!
- Naan bread & Steamed rice: Perfect companions for scooping up all that sauce!
Full recipe card is below.
How to Make It
Step 1: Marinate the Chicken
In a bowl, mix the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes. Marinating not only infuses flavor but also helps keep the chicken moist and tender.
Step 2: Sauté the Aromatics
In a large skillet, heat vegetable oil and 1 tablespoon of butter over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and translucent—about 3-5 minutes. Your kitchen will smell heavenly!
Step 3: Create the Sauce
To the skillet, add the tomato sauce, sugar, salt, black pepper, and heavy cream. If you love a bit of heat, sprinkle in the cayenne pepper, followed by the garam masala and curry powder. Stir everything together and let it simmer for a few minutes to meld those yummy flavors!
Step 4: Cook the Chicken
In another pan, cook the marinated chicken over medium-high heat until browned and cooked through—about 8-10 minutes. The sizzling sound? Just music to your ears, trust me!
Step 5: Combine and Simmer
Add the cooked chicken to the sauce, stirring to coat it beautifully. Stir in the remaining butter, letting it melt and add a luscious finish. Simmer for a couple more minutes.
Step 6: Serve it Up
Garnish with chopped parsley for a fresh, vibrant touch, and serve hot with naan bread and steamed rice. Dig in and enjoy the cozy embrace of Butter Chicken!
Pro Tips for Success
- Marinate longer: If you have extra time, marinate the chicken for an hour or even overnight for deeper flavor.
- Adjust to your taste: Feel free to tweak the spices according to your preference—more heat, less curry, you do you!
- Fresh ingredients: Using fresh garlic and quality spices takes the dish to a whole new level.
- Double up on the sauce: Make extra sauce and use it for other meals like pasta or as a dipping sauce!
Flavor Variations
- Vegetarian Version: Swap chicken for chickpeas or paneer for a delightful vegetarian twist.
- Seasonal Vegetables: Toss in some leafy greens or roasted veggies to add texture and nutrition.
- Spice it Up: Try adding chili flakes or a splash of lime juice for a fresh kick!
Serving Suggestions
Serve your Butter Chicken with fluffy naan bread for dipping or alongside fluffy rice—make a small well on your plate for that rich sauce! Pair it with a light cucumber salad or a refreshing mango lassi to balance out the flavors. For a nightcap, a crisp Indian lager or a glass of chilled white wine complements the spices beautifully!
Make-Ahead & Storage
You can marinate the chicken ahead of time, even a day in advance. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just make sure it cools before sealing!
Leftovers
Transform leftovers into a delicious wrap with some fresh greens, or enjoy it over a baked potato for a comforting twist. The possibilities are endless!
Freezing
Butter Chicken freezes well! Portion it into freezer-safe containers, allow it to cool completely, then store for up to 3 months. For best results, thaw in the fridge overnight before warming it up.
Reheating
Reheat your Butter Chicken gently on the stove over low heat, stirring occasionally. Add a splash of cream or broth if it’s thickening up. Microwave in short bursts, stirring in between, until heated through.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just remember that chicken breasts can dry out more easily, so be careful not to overcook.
Is this dish spicy?
Not unless you make it that way! You can control the heat by adjusting the cayenne and other spices.
Can I use coconut milk instead of heavy cream?
Yes, coconut milk can add a lovely flavor but will slightly change the dish’s richness and consistency.
What if I don’t have garam masala?
You can make your own quickly with a mix of cumin, coriander, cinnamon, and nutmeg, or simply skip it if you absolutely have to.
Final Thoughts
I hope you enjoy making this Quick & Easy Homemade Butter Chicken as much as I do! There’s something so magical about the blend of spices, fragrant garlic, and creamy sauce—perfect for cozy nights in or occasions that need a little extra love. Don’t forget to share your culinary journey with me—I’d love to hear how your Butter Chicken turns out! Happy cooking, my friends! 🌟
Snack on, vibe on, and see you in the next recipe!
Happy Feasting!
Chef Emily 💖
Butter Chicken
Ingredients
Method
- In a bowl, mix the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
- In a large skillet, heat vegetable oil and 1 tablespoon of butter over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and translucent—about 3-5 minutes.
- To the skillet, add the tomato sauce, sugar, salt, black pepper, and heavy cream. If you love a bit of heat, sprinkle in the cayenne pepper, followed by the garam masala and curry powder. Stir and let simmer for a few minutes.
- In another pan, cook the marinated chicken over medium-high heat until browned and cooked through—about 8-10 minutes.
- Add the cooked chicken to the sauce, stirring to coat it beautifully. Stir in the remaining butter and let it melt.
- Garnish with chopped parsley and serve hot with naan bread and steamed rice.