Description
This Butter Chicken Recipe is a creamy, comforting curry that brings restaurant-worthy flavor to your kitchen in under an hour. Juicy marinated chicken is simmered in a velvety tomato-cream sauce, spiced just right for a cozy, family-friendly dinner. Perfect with rice and naan, it’s the kind of homemade comfort food you’ll want on repeat.
Ingredients
For the Chicken & Marinade:
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680 g (1 ½ lbs) skinless boneless chicken thighs, cut into chunks
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5 g (1 tsp) salt
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3 g (1 tsp) garlic powder
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3 g (1 tsp) sweet paprika
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1 g (½ tsp) curry powder
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15 g (1 tbsp) Greek yogurt
For the Butter Chicken Sauce:
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45 ml (3 tbsp) vegetable oil
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42 g (3 tbsp) butter, divided
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6 garlic cloves, minced
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1 medium onion, diced
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425 g (15 oz) can tomato sauce
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4 g (1 tsp) sugar
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5 g (1 tsp) salt (adjust to taste)
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1 g (½ tsp) black pepper
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480 ml (2 cups) heavy cream
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1 g (½ tsp) cayenne pepper (optional)
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2 g (1 tsp) garam masala
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1 g (½ tsp) curry powder
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15 g (¼ cup) chopped parsley (optional, for garnish)
To Serve:
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Steamed rice
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Naan bread
Instructions
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Marinate Chicken: Mix chicken with salt, garlic powder, paprika, curry powder, and yogurt. Rest at least 15 minutes.
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Cook Chicken: Heat oil in a skillet over medium-high. Cook chicken 8–10 minutes until golden and cooked through. Remove and set aside.
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Sauce Base: Lower heat to medium. Melt 1 tbsp butter, then add garlic, onion, and pinch of salt. Cook 3–4 minutes until soft.
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Build Sauce: Stir in tomato sauce and sugar. Simmer 2–3 minutes. Return chicken to skillet. Add cream and stir.
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Season & Simmer: Add cayenne (optional), garam masala, curry powder, and black pepper. Simmer gently for 10 minutes, stirring occasionally.
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Finish: Stir in remaining 2 tbsp butter for silky finish. Garnish with parsley.
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Serve: Spoon over rice with naan bread.
Notes
Yogurt marinade tenderizes the chicken and boosts flavor.
Adjust sugar if sauce tastes too tangy.
Swap cream for half-and-half or coconut milk for lighter versions.
Toast spices briefly in butter before adding tomato sauce for depth.
Thin sauce with a splash of water or broth if needed.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 35 minutes
- Category: Main Dish / Curry
- Method: Stovetop / Skillet
- Cuisine: Indian-Inspired