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Quick & Easy Homemade Butter Chicken Recipe

Quick & Easy Homemade Butter Chicken Recipe
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★★★★★

4.7 from 7 reviews

This Quick & Easy Homemade Butter Chicken recipe delivers a creamy, flavorful dish with tender marinated chicken simmered in a rich tomato and cream sauce flavored with aromatic spices. Perfect for a comforting weeknight meal, it pairs wonderfully with naan bread and steamed rice.

Ingredients

Scale

For the Chicken & Marinade

  • 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

For the Butter Chicken Sauce

  • 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)

To Serve

  • Naan bread
  • Steamed rice

Instructions

  1. Marinate the Chicken: In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients.
  2. Cook the Chicken: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
  3. Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant.
  4. Build the Sauce: Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
  5. Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Add in the rest of the spices & salt to taste.
  6. Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.
  7. Serve and Enjoy: Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!

Notes

  • If the sauce becomes too runny, mix together 1 tablespoon of cornstarch with ⅓ cup of water and add this to the sauce. Let it simmer for about 5 minutes to thicken.
  • You can adjust the cayenne pepper to control the heat to your preference.
  • Using Greek yogurt in the marinade helps tenderize the chicken and add a slight tang.
  • For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
  • Freshly chopped parsley adds freshness but can be omitted if unavailable.

Nutrition

Keywords: butter chicken, homemade butter chicken, Indian chicken recipe, creamy chicken curry, easy butter chicken, quick butter chicken

Find it online: https://hannahdelgado.com/quick-and-easy-homemade-butter-chicken-recipe/