Description
This Quick Easy Homemade Butter Chicken recipe features tender chicken thighs marinated in a flavorful blend of spices and yogurt, then cooked in a rich, creamy tomato sauce. Perfect for a comforting dinner that brings the classic Indian dish to your table in under an hour and a half.
Ingredients
Scale
Chicken Marinade
- 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
Cooking Ingredients
- 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
Instructions
- Marinate Chicken: In a bowl, combine 1 ½ pounds of chicken thighs with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt. Mix thoroughly to ensure all pieces are coated. Cover and marinate for at least 30 minutes to allow the flavors to absorb.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in batches, making sure not to overcrowd the pan. Cook each batch for about 3-4 minutes per side until the chicken pieces are browned and slightly charred. Remove the cooked chicken and set aside.
- Sauté Aromatics: In the same skillet, melt 1 tablespoon of butter. Add the diced onion and cook over medium heat until soft and translucent, approximately 8-10 minutes. Stir in the minced garlic cloves and cook for an additional minute until fragrant, careful not to burn the garlic.
- Simmer Gravy: Pour the entire 15-ounce can of tomato sauce into the skillet with the onions and garlic. Add 1 teaspoon sugar, 1 teaspoon salt (adjust to taste), and ½ teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes. Stir occasionally to prevent sticking and to meld the flavors.
- Combine & Finish: Return the browned chicken pieces to the skillet with the tomato gravy. Pour in 2 cups of heavy cream and add the remaining 1 tablespoon of butter. Simmer uncovered over low heat for another 10-15 minutes, stirring frequently. This allows the chicken to finish cooking and the sauce to thicken into a rich, creamy consistency.
- Serve: Serve the butter chicken hot, paired perfectly with steamed rice or warm naan bread for a satisfying meal.
Notes
- Marinate the chicken for at least 30 minutes, but for best flavor, marinate up to 4 hours or overnight in the refrigerator.
- Use boneless, skinless chicken thighs for the best balance of flavor and tenderness.
- If you prefer a milder curry, reduce the amount of curry powder or omit it entirely.
- Adjust salt and sugar in the gravy to suit your taste preferences.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk, but the sauce will be less rich.
- Serve with fresh cilantro garnish for an added burst of flavor and color.
