Quick & Easy Homemade Butter Chicken Recipe

You know, there’s something magical about the aroma of homemade butter chicken wafting through your kitchen—a symphony of spices that beckons your family to the table. I remember the first time I made this dish; it was a chilly evening, and I thought, “What could warm the soul better than a rich, creamy curry?” That’s when I discovered my love for this recipe, and ever since, it has become a staple in my home.

Why you’ll love this recipe

This butter chicken is the culinary equivalent of a warm hug. It’s creamy, vibrant, and thoroughly satisfying, with a delightful kick that can be adjusted to your heart’s desire. The secret arises not just from the marinated chicken—it’s the marriage of spices and cream that takes your taste buds on a flavorful journey. Plus, it’s incredibly quick to whip up, making it perfect for weeknight dinners or when you want to impress guests without spending hours in the kitchen.

By the end of our cooking venture, you’ll have a dish that not only looks stunning but tastes divine. Imagine spooning it over a bed of fluffy rice, the golden sauce glistening, calling you to dive right in. And here’s the kicker: not only is it delectable, but it’s also packed with nutrients when paired with a side of veggies or a fresh salad. Trust me, it’s worth every minute you spend simmering it up.

Gather these ingredients

Let’s get our hands dirty with some top-notch ingredients that work wonders together. Here’s what you’ll need:

• 1 ½ pounds skinless (boneless chicken thighs, cut into bite-sized chunks): Thighs are essential here; they stay juicy and tender. Feel free to swap with breasts if you’d prefer, but know you might miss that flavorful tenderness.

• 1 teaspoon salt: A dash of salt is just what we need to enhance the natural flavors.

• 1 teaspoon garlic powder: For that punchy garlic flavor without the fuss of peeling and slicing.

• 1 teaspoon sweet paprika: This lends a beautiful color and subtle smokiness that dances on your palate.

• ½ teaspoon curry powder: This is the first wave of spice. Add a stronger Indian curry blend if you’re feeling adventurous!

• 1 tablespoon Greek yogurt: Here’s where we start creamy, helping to marinate our chicken and keep it tender.

• 3 tablespoons vegetable oil & 3 tablespoons butter (divided): This combo is gold; the oil keeps everything from burning, while butter adds richness.

• 6 garlic cloves (minced): Fresh garlic brings a warm aroma that you’ll fall in love with.

• 1 medium onion (diced): A sweet onion sweeps in to add depth and body.

• 1 15-ounce can tomato sauce: The base of our luscious sauce; feel free to use crushed tomatoes for added texture.

• 1 teaspoon sugar: This balances acidity. Trust me, it’s what gives it that restaurant-quality flavor.

• 1 teaspoon salt (adjust to taste): Since we’re adding different layers, taste and adjust—it’s your dish!

• ½ teaspoon black pepper: Just enough spice for that warmth without overwhelming.

• 2 cups heavy cream: The magic ingredient that transforms tomato base into luxurious sauce.

• ½ teaspoon cayenne pepper (optional for heat): Go for it if you love a kick! If not, hold back; it’s still incredible.

• 1 teaspoon garam masala: The crowning spice that brings all the warmth and nostalgia of Indian cuisine.

• ½ teaspoon curry powder: A little repetition never hurt anybody; it deepens the flavor complexity.

• ¼ cup freshly chopped parsley (optional, for garnish): Because we eat with our eyes, a sprinkle of green lifts the dish.

• Naan bread & Steamed rice: Perfect pals to soak up that creamy sauce—don’t skip them!

The cooking process explained

Alright, grab your apron because we’re diving into this delightful cooking adventure! Here’s how to bring everything together:

1. Marinate the Chicken: In a bowl, toss your chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. It’s like giving your chicken a spa day! Cover and refrigerate for at least 30 minutes, allowing the flavors to soak in.

2. Cook the Chicken: Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Once it shimmers, add your marinated chicken in batches—don’t overcrowd the pan! We want that beautiful golden sear. Cook for about 5-7 minutes until browned. Remove and set aside.

3. Prepare the Sauce Base: In the same skillet, add the remaining oil and butter. Toss in the diced onion and sauté until translucent. Add the minced garlic; let it cook until fragrant, about 1 minute. The smell will be tantalizing!

4. Build the Sauce: Stir in the tomato sauce, sugar, salt, and black pepper. Scrape the bottom of the skillet to capture all the delicious bits. Let it simmer gently for about 10 minutes, reducing to a thick base.

5. Season and Simmer: Return the chicken to the skillet, along with heavy cream, cayenne (if using), garam masala, and curry powder. Let this magic brew for another 15-20 minutes on low heat. It’s a wonderful transformation, and you’ll see the sauce thicken up beautifully.

6. Finish with Butter: Right before serving, stir in the last spoonful of butter until melted—it’s that final touch that turns a good dish into an unforgettable one!

7. Serve and Enjoy: Ladle this creamy concoction over steamed rice or scoop with warm naan. Sprinkle chopped parsley for color and presentation, and get ready to dig in!

Best way to enjoy it

Now that your kitchen is filled with the intoxicating smell of butter chicken, let’s talk serving suggestions. This dish shines on its own, but pair it with fluffy basmati rice and buttery naan to soak up that velvety sauce. Don’t shy away from a simple cucumber salad with a drizzle of yogurt on the side; it adds a refreshing crunch that perfectly balances the richness of the curry.

How to store and freeze

Leftovers? Yes, please! You can keep this dish in an airtight container in the fridge for about 3-4 days. When reheating, do so gently on the stove or in the microwave, adding a splash of cream to restore its glorious texture.

Want to save some for later? Freeze portions in freezer-safe containers for up to 3 months. Just let it thaw overnight in the fridge, and reheat slowly on the stovetop. Always ensure it’s heated through completely before digging in.

Pro chef tips

Here are a few gems that will elevate your butter chicken:

• Seasonal Swaps: Try swapping the chicken for firm tofu or chickpeas for a vegetarian version. The spices will sing just as beautifully!

• Texture Matters: Toast your spices for a minute before adding them to the sauce. It amplifies their flavors in profound ways—you’ll love it!

• Balance is Key: Always taste and adjust seasonings as you go. Each ingredient plays a vital role in achieving that perfect flavor harmony.

Creative Twists

Feel like tipping the flavor boat? Here are some ideas to switch things up:

• Cream Variations: You can use coconut milk instead of heavy cream for a lighter, dairy-free version with a tropical twist.

• Spice It Up: Incorporate other spices like cumin or coriander for additional depth, or swap out the garam masala for a regional influence.

• Add Veggies: Throw in some spinach or peas right before serving for an extra burst of color and nutrition.

Ingredients list

• 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
• 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)
• Naan bread
• Steamed rice

Directions to follow

1. Marinate the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Chill for at least 30 minutes.
2. Heat 2 tablespoons vegetable oil in a skillet. Brown the chicken in batches for 5-7 minutes. Remove and set aside.
3. In the same skillet, melt remaining oil and butter. Sauté onion until translucent, then add garlic.
4. Stir in tomato sauce, sugar, salt, and pepper. Simmer for 10 minutes.
5. Add chicken back to skillet with heavy cream, cayenne, garam masala, and curry powder. Simmer for 15-20 minutes.
6. Stir in the last tablespoon of butter before serving.
7. Serve over rice or with naan.

Your questions answered

• What’s the prep time? About 10-15 minutes for marinating and prepping.

• Can I use chicken breast? Yes, but thighs yield juicier results!

• Is it supposed to be spicy? Not unless you want it to be! Adjust the cayenne to your heat tolerance.

• Can I make it ahead? Yes! It stores wonderfully in the fridge.

• What’s the best way to reheat it? Gently on the stove, adding a splash of cream if it thickens too much.

There’s so much warmth and love wrapped up in a dish of butter chicken, and I can’t wait for you to try it yourself. Cooking is a delightful journey of flavors, and inviting you into my kitchen is like opening the door to a cherished tradition. Try this recipe, play with your own twists, and let me know how it turns out! You’ll soon find this comforting dish nestled in your favorites too. Happy cooking!

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Quick & Easy Homemade Butter Chicken Recipe

Cooking Method: Sauteing, Simmering Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food Dairy E Easy Non Vegetarian Spicy

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 85 hrs

Cooking Temp: medium-high  C Servings: 4 Estimated Cost: $ 15 Calories: 620

Best Season: Suitable throughout the year

Description

A delightful butter chicken recipe that combines tender marinated chicken with a rich and creamy sauce, perfect for family dinners or impressing guests.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks (Thighs stay juicy and tender compared to breasts.)
• 1 teaspoon salt (To enhance natural flavors.)
• 1 teaspoon garlic powder (For a punchy garlic flavor.)
• 1 teaspoon sweet paprika (Adds color and subtle smokiness.)
• ½ teaspoon curry powder (First wave of spice.)
• 1 tablespoon Greek yogurt (Helps marinate the chicken.)
• 3 tablespoons vegetable oil (To prevent burning.)
• 3 tablespoons butter (Adds richness.)
• 6 cloves garlic, minced (For warm aroma.)
• 1 medium onion, diced (Adds depth to sauce.)
• 1 15-ounce can tomato sauce (Base of the sauce.)
• 1 teaspoon sugar (Balances acidity.)
• 1 teaspoon salt, adjusted to taste (Taste and adjust as needed.)
• ½ teaspoon black pepper (Adds warmth.)
• 2 cups heavy cream (Transforms the sauce.)
• ½ teaspoon cayenne pepper (Optional for heat.)
• 1 teaspoon garam masala (Crowning spice.)
• ½ teaspoon curry powder (Reinforces flavor complexity.)
• ¼ cup freshly chopped parsley (For garnish.)
• as needed Naan bread (To serve with.)
• as needed Steamed rice (To serve with.)

Cooking Instructions

Preparation Steps

1. Marinate the Chicken

   In a bowl, toss your chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 30 minutes.
   Mark as complete

2. Cook the Chicken

   Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the marinated chicken in batches and brown for about 5-7 minutes. Remove and set aside.
   Mark as complete

3. Prepare the Sauce Base

   In the same skillet, add the remaining oil and butter. Sauté the diced onion until translucent, then add the minced garlic and let it cook until fragrant.
   Mark as complete

4. Build the Sauce

   Stir in the tomato sauce, sugar, salt, and black pepper. Simmer gently for about 10 minutes.
   Mark as complete

5. Season and Simmer

   Return the chicken to the skillet with heavy cream, cayenne pepper (if using), garam masala, and curry powder. Simmer for another 15-20 minutes on low heat.
   Mark as complete

6. Finish with Butter

   Stir in the final spoonful of butter before serving.
   Mark as complete

7. Serve and Enjoy

   Ladle over steamed rice or serve with warm naan. Garnish with parsley.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 620kcal

% Daily Value *

Total Fat 34g53%

Saturated Fat 20g100%

Trans Fat 1g

Cholesterol 150mg50%

Sodium 900mg38%

Potassium 800mg23%

Total Carbohydrate 40g14%

Dietary Fiber 2g8%

Sugars 5g

Protein 30g60%

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Vitamin A 900 IU

Vitamin C 10 mg

Calcium 100 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 2 mcg

Thiamin 0.1 mg

Riboflavin 0.5 mg

Niacin 12 mg

Vitamin B6 0.5 mg

Folate 15 mcg

Vitamin B12 1 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 300 mg

Iodine 0 mcg

Magnesium 45 mg

Zinc 2 mg

Selenium 30 mcg

Copper 0.3 mg

Manganese 0.6 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish pairs well with cucumber salad for a refreshing balance.

Keywords: butter chicken, curry, Indian recipe, easy chicken recipe, creamy sauce