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Butter Chicken

A comforting and flavorful dish of tender chicken simmered in a luscious tomato and cream sauce, perfect for family dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks Chicken thighs stay juicy and tender.
  • 1 teaspoon salt Enhances flavors and brings out the deliciousness.
  • 1 teaspoon garlic powder Adds depth and aroma.
  • 1 teaspoon sweet paprika Contributes color and hint of smokiness.
  • 0.5 teaspoon curry powder Warm blend hinting at flavors to come.
  • 1 tablespoon Greek yogurt Helps tenderize the chicken.
For the Sauce
  • 3 tablespoons vegetable oil Great for sautéing.
  • 3 tablespoons butter Adds richness and creaminess to the sauce.
  • 6 cloves garlic, minced Fresh garlic enhances aroma.
  • 1 medium onion, diced Base of the sauce.
  • 1 15-ounce can tomato sauce Heart of the sauce.
  • 1 teaspoon sugar Balances the acidity of tomatoes.
  • 1 teaspoon salt Adjust to taste.
  • 0.5 teaspoon black pepper Adds warmth and complexity.
  • 2 cups heavy cream Brings the sauce to life.
  • 0.5 teaspoon cayenne pepper Optional for heat.
  • 1 teaspoon garam masala Enhances the flavor.
  • 0.5 teaspoon curry powder Just a little more for a cozy finish.
  • 0.25 cup freshly chopped parsley Optional for garnish.
To Serve
  • Naan bread Naan bread Perfect for scooping up the sauce.
  • Steamed rice Steamed rice A great complement.

Method
 

Marinate the Chicken
  1. 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.
Sauté the Aromatics
  1. 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.
Create the Sauce
  1. 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.
Cook the Chicken
  1. In another pan, cook the marinated chicken over medium-high heat until browned and cooked through—about 8-10 minutes.
Combine and Simmer
  1. Add the cooked chicken to the sauce, stirring to coat it beautifully. Stir in the remaining butter and let it melt.
Serve it Up
  1. Garnish with chopped parsley and serve hot with naan bread and steamed rice.

Notes

Marinate longer for deeper flavor. Adjust spices to your preference. Use fresh ingredients for best results. Leftovers can be transformed into wraps or served over baked potatoes.