Description
This butter chicken recipe features tender chicken in a silky, creamy sauce made with rich tomato and warm spices, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 ½ pounds skinless, boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt (for marinade)
- 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 (about 1 cup)
- 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 (or cilantro), optional for garnish
- Naan bread and steamed basmati rice, for serving
Instructions
- In a bowl, combine chicken chunks with 1 teaspoon salt, garlic powder, paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt. Mix to coat evenly. Cover and refrigerate for at least 15 minutes.
- In a large skillet, warm 3 tablespoons vegetable oil and 1 tablespoon butter over medium heat. Add minced garlic and diced onion; sauté until translucent (about 5–7 minutes).
- Add the tomato sauce, sugar, 1 teaspoon salt, and black pepper. Stir to combine and simmer for 3–4 minutes.
- Reduce heat to low, stir in heavy cream, cayenne (if using), garam masala, and additional curry powder. Simmer gently.
- In a separate pan, add 1 tablespoon butter and the marinated chicken. Sear until browned and cooked through (about 4–6 minutes per side).
- Add the seared chicken to the sauce and stir to coat. Let everything simmer for 3–5 minutes.
- Stir in any remaining butter, adjust seasoning, and garnish with parsley or cilantro. Serve with naan and steamed basmati rice.
Notes
For a lighter version, replace half the heavy cream with whole milk. For dairy-free, use coconut cream and vegan butter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 990
- Sugar: 7g
- Sodium: 750mg
- Fat: 81g
- Saturated Fat: 46g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 205mg