Description
This quick and easy butter chicken is rich, creamy, and full of Indian-inspired flavor. Perfect for weeknight dinners, it pairs beautifully with rice and naan for a satisfying meal.
Ingredients
- 1 ½ pounds skinless boneless chicken thighs, cut into 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)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup fresh parsley, chopped (optional)
- Naan bread
- Steamed rice
Instructions
1. In a bowl, mix chicken with salt, garlic powder, paprika, curry powder, and yogurt. Let marinate for 15 minutes.
2. Heat oil in a skillet over medium-high. Cook chicken for 8–10 minutes until golden. Remove and set aside.
3. Lower heat to medium, melt 1 tbsp butter, and sauté garlic and onion until translucent.
4. Add tomato sauce and sugar. Simmer 2–3 minutes.
5. Return chicken to skillet, add cream, and stir until orange.
6. Add garam masala, curry powder, black pepper, and cayenne. Simmer 10 minutes.
7. Stir in remaining 2 tbsp butter until melted and smooth.
8. Top with parsley and serve hot with naan and rice.
Notes
If sauce becomes too runny, mix 1 tbsp cornstarch with ⅓ cup water and simmer to thicken.
For a dairy-free version, substitute cream with coconut milk.
Adjust cayenne to your spice tolerance or omit for mild flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Fat: 36g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g