Description

This Quick & Easy Butter Chicken recipe is rich, creamy, and packed with warm spices. Made with tender marinated chicken, a luscious tomato-based sauce, and velvety butter, it’s the ultimate comfort food. Perfect for serving with naan and fluffy rice, this one-pan dish is an effortless way to bring restaurant-style Indian flavors to your kitchen!

Ingredients

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Ingredients

For the Chicken & Marinade:

1 1/2 lbs skinless boneless chicken thighs, cut into bite-sized chunks
1 tsp salt
1 tsp garlic powder
1 tsp sweet paprika
1/2 tsp curry powder
1 tbsp Greek yogurt

For the Butter Chicken Sauce:

3 tbsp vegetable oil
3 tbsp butter, divided
6 garlic cloves, minced
1 medium onion, diced
1 (15 oz) can tomato sauce
1 tsp sugar
1 tsp salt (adjust to taste)
1/2 tsp black pepper
2 cups heavy cream
1/2 tsp cayenne pepper (optional for heat)
1 tsp garam masala
1/2 tsp curry powder

For Serving:

Freshly chopped parsley (optional)
Naan bread
Steamed rice

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Instructions

Marinate the Chicken:
- In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt.
- Mix well and marinate for at least 15 minutes (or up to 4 hours for deeper flavor).
Cook the Chicken:
- Heat 3 tbsp oil in a large skillet over medium-high heat.
- Add marinated chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
Prepare the Sauce:
- Reduce heat to medium and add 1 tbsp butter to the skillet.
- Scrape any browned bits, adding a splash of water if needed.
- Add garlic, onion, and a pinch of salt. Sauté until soft and fragrant.
Build the Sauce:
- Stir in tomato sauce and sugar. Simmer for 2-3 minutes.
- Return the chicken to the skillet and mix well.
- Pour in heavy cream, stirring until the sauce turns a beautiful orange hue.
Season & Simmer:
- Add cayenne pepper (if using), garam masala, curry powder, and black pepper.
- Let simmer on low heat for 10 minutes, allowing flavors to meld.
Finish with Butter:
- Stir in the remaining 2 tbsp butter until melted for a silky texture.
Serve & Enjoy:
- Garnish with fresh parsley and serve hot with naan and steamed rice.

Notes

For Extra Flavor: Marinate the chicken for 4 hours for deeper spice infusion.
Dairy-Free Option: Use coconut cream instead of heavy cream and vegan butter.
Spice Level: Adjust the cayenne pepper to taste. For mild butter chicken, omit it entirely.
Storage: Store leftovers in an airtight container in the fridge for 3 days or freeze for up to 2 months. Reheat gently on the stove with a splash of water or cream.