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Butter Chicken

A rich and creamy dish full of aromatic spices, perfect for weeknight dinners and crowd-pleasing meals.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 650
Ingredients Method Notes

Ingredients
  

Marinade
  • 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks Tender, juicy pieces that soak up all the delicious flavors!
  • 1 teaspoon salt Enhances the overall taste—don’t skip this!
  • 1 teaspoon garlic powder Adds a nice depth of flavor without the chopping.
  • 1 teaspoon sweet paprika Infuses a warm sweetness and vibrant color.
  • 0.5 teaspoon curry powder A hint of complexity to captivate your taste buds.
  • 1 tablespoon Greek yogurt Creaminess and tang, plus it helps marinate the chicken!
Cooking Ingredients
  • 3 tablespoons vegetable oil A neutral base for cooking that lets the spices shine.
  • 3 tablespoons butter Divided for cooking and finishing.
  • 6 cloves garlic, minced Fragrant and aromatic, providing that irresistible garlic kick.
  • 1 medium onion, diced Adds sweetness and depth to our sauce.
  • 1 15-ounce can tomato sauce The luscious, tangy base for our dish.
  • 1 teaspoon sugar Balances the acidity of the tomatoes beautifully.
  • 1 teaspoon salt (adjust to taste) Always taste and adjust—I like mine a little salty!
  • 0.5 teaspoon black pepper A little pinch for a subtle kick.
  • 2 cups heavy cream The heart of our buttery sauce.
  • 0.5 teaspoon cayenne pepper (optional for heat) A fun spice boost if you love it a bit spicy.
  • 1 teaspoon garam masala Adds warmth and complexity—mandatory for authenticity.
  • 0.5 teaspoon curry powder Layers the flavor beautifully.
  • 0.25 cup freshly chopped parsley (optional, for garnish) A fresh pop of color to elevate your dish!
Serving Suggestions
  • Naan bread So perfect for scooping up all that saucy goodness.
  • Steamed rice A comforting base that balances out the sauce.

Method
 

Marinate the Chicken
  1. Start by tossing the chicken pieces in a bowl with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Give it a gentle mix and let those spices work their magic for at least 15 minutes. If time allows, aim for 30 minutes.
Cook the Chicken
  1. Heat your vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the marinated chicken pieces and allow them to sear until golden brown and cooked through, about 6-8 minutes. Shake and stir occasionally.
Prepare the Sauce Base
  1. Once the chicken is cooked, remove it from the skillet and set aside. In the same skillet, add the remaining butter, diced onion, and minced garlic. Sauté for about 4-5 minutes until the onions are translucent.
Build the Sauce
  1. Pour in the tomato sauce, sugar, salt, and black pepper. Stir to combine and let the sauce simmer gently on low heat for about 10 minutes.
Season and Simmer
  1. Return the chicken to the skillet and pour in the heavy cream. Stir well, add cayenne and garam masala and let it simmer on low for another 5-10 minutes.
Finish with Butter
  1. Give a final stir and let a tablespoon of butter melt into the sauce just before serving.
Serve and Enjoy
  1. Scoop out portions onto plates or shallow bowls, garnishing with fresh parsley if desired. Serve with warm naan bread and steamed rice.

Notes

Marinate longer for more intense flavor. Adjust spice levels to suit your preference. Use fresh herbs like cilantro for a garnish. If the sauce seems too runny, let it simmer a few extra minutes to thicken.