Quick & Easy Homemade Butter Chicken
Creamy, spiced butter chicken ready in under an hour! This simple recipe brings restaurant-quality flavor to your dinner table with minimal effort.
Ingredients
- 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
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley optional, for garnish
To Serve
- Warm naan bread
- Steamed basmati rice
Instructions
Marinate the Chicken
- In a medium bowl, combine the chicken thighs, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Stir until every piece of chicken is well coated. Set aside to marinate for at least 15 minutes while preparing other ingredients. For deeper flavor, marinate for up to 4 hours in the refrigerator.
Sear the Chicken
- In a large skillet or sauté pan, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook for about 8–10 minutes, turning occasionally, until the pieces are browned and cooked through. Remove the chicken from the skillet and set aside, leaving any juices or oil in the pan.
Build the Sauce Base
- Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Scrape up the browned bits from the chicken to deglaze the pan. If needed, add a splash of water to help lift the fond. Add the minced garlic and diced onion, then sauté for 4–5 minutes, or until the onion becomes soft and translucent.
Create the Tomato Base
- Stir in the canned tomato sauce and sugar. Allow the mixture to simmer for 2–3 minutes to meld the flavors and slightly reduce.
Add Chicken and Cream
- Return the cooked chicken to the pan and stir well to combine. Pour in the heavy cream and stir until the sauce turns a rich orange color. Let simmer on low for 3–4 minutes to allow the sauce to thicken slightly.
Season and Simmer
- Add cayenne pepper (if using), garam masala, curry powder, black pepper, and any additional salt to taste. Let the sauce simmer gently for about 10 minutes, stirring occasionally to prevent sticking. The sauce should thicken to a creamy consistency.
Finish with Butter
- Turn off the heat and stir in the remaining 2 tablespoons of cold butter. Let it melt into the sauce for a silky, luxurious finish. Garnish with freshly chopped parsley, if using.
Serve and Enjoy
- Serve your butter chicken hot with warm naan bread and fluffy steamed rice. Spoon the sauce generously over the rice and use the naan to scoop up every last drop. Trust us—this is the kind of meal that makes you close your eyes with the first bite.