If you’re looking for a comforting and flavorful meal, this Quick & Easy Homemade Butter Chicken is a fantastic choice. With its creamy tomato sauce and tender chicken, it’s a dish that will please both family and friends. This recipe is simple enough for a weeknight dinner yet tasty enough to impress guests.
Why Make This Recipe
Butter chicken is a classic dish loved by many for its rich flavors and creamy texture. Making it at home means you can control the ingredients, adjust the spices to your liking, and enjoy a freshly made meal without any heavy restaurant price tag. Plus, it’s quick to prepare, making it a perfect option for busy evenings.
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: In a bowl, combine chicken chunks with salt, garlic powder, paprika, curry powder, and yogurt. Mix well and let it marinate for at least 30 minutes (or up to overnight in the fridge).
Cook the Chicken: In a large pan, heat vegetable oil over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Prepare the Sauce Base: In the same pan, melt 2 tablespoons of butter. Add minced garlic and diced onion. Sauté until the onion becomes translucent.
Build the Sauce: Stir in the tomato sauce, sugar, salt, black pepper, and heavy cream. Add cayenne pepper if you want some heat. Bring to a simmer.
Season and Simmer: Add the cooked chicken back to the pan. Stir in garam masala and curry powder. Let it simmer for 10 minutes, allowing flavors to meld.
Finish with Butter: Just before serving, stir in the remaining tablespoon of butter for extra creaminess.
Serve and Enjoy: Garnish with freshly chopped parsley. Serve hot with naan bread and steamed rice.
How to Serve Quick & Easy Homemade Butter Chicken
Butter chicken is best served warm with naan bread for dipping and steamed rice for a complete meal. The sauce is rich and creamy, making it perfect for soaking up with your bread or mixing into your rice.
How to Store Quick & Easy Homemade Butter Chicken
To store leftovers, let the butter chicken cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply warm it up on the stove or in the microwave until heated through.
Tips to Make Quick & Easy Homemade Butter Chicken
- Adjust the spices according to your taste. If you like it spicier, add more cayenne pepper or serve with chili flakes.
- Marinating the chicken longer enhances the flavor, so if you have extra time, it’s worth it!
- For a healthier twist, you can substitute the heavy cream with coconut milk.
Variation
For a twist on this classic recipe, consider adding vegetables like spinach or peas to the sauce for added nutrition and color.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may become dry if overcooked. Make sure to monitor the cooking time closely.
2. Is it possible to make this recipe dairy-free?
Yes, you can substitute heavy cream with coconut cream and use oil instead of butter to make it dairy-free.
3. Can I use store-bought tomato sauce?
Absolutely! Store-bought tomato sauce works well for this recipe. Just ensure to check the flavor and salt content.
Butter Chicken
Ingredients
Method
- In a bowl, combine chicken chunks with salt, garlic powder, paprika, curry powder, and yogurt. Mix well and let it marinate for at least 30 minutes (or up to overnight in the fridge).
- In a large pan, heat vegetable oil over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- In the same pan, melt 2 tablespoons of butter. Add minced garlic and diced onion. Sauté until the onion becomes translucent.
- Stir in the tomato sauce, sugar, salt, black pepper, and heavy cream. Add cayenne pepper if you want some heat. Bring to a simmer.
- Add the cooked chicken back to the pan. Stir in garam masala and curry powder. Let it simmer for 10 minutes, allowing flavors to meld.
- Just before serving, stir in the remaining tablespoon of butter for extra creaminess.
- Garnish with freshly chopped parsley. Serve hot with naan bread and steamed rice.