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Butter Chicken

A creamy, savory butter chicken dish that's quick and easy to make, perfect for weeknights or small dinners.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 0.5 teaspoon curry powder
  • 1 tablespoon Greek yogurt
For the Cooking
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter (divided)
  • 6 cloves garlic (minced)
  • 1 medium onion (diced)
  • 1 15-ounce can tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt (adjust to taste)
  • 0.5 teaspoon black pepper
  • 2 cups heavy cream
  • 0.5 teaspoon cayenne pepper (optional for heat)
  • 1 teaspoon garam masala
  • 0.5 teaspoon curry powder
  • 0.25 cup freshly chopped parsley (optional, for garnish)
To Serve
  • Naan bread To soak up the sauce
  • Steamed rice To serve with the butter chicken

Method
 

Marinate the Chicken
  1. Combine chicken with salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Mix well and rest briefly.
Cook the Chicken
  1. Heat vegetable oil, sear chicken until golden and cooked through. Remove from pan.
Prepare the Sauce Base
  1. Melt 1 tablespoon butter, sauté minced garlic and diced onion until softened.
Build the Sauce
  1. Add tomato sauce, sugar, 1 teaspoon salt, black pepper, and the remaining ½ teaspoon curry powder; simmer. Stir in heavy cream and garam masala.
Season and Simmer
  1. Return chicken to sauce, simmer 5–8 minutes to thicken and let flavors marry. Add cayenne if you want heat.
Finish with Butter
  1. Stir in remaining butter for sheen and richness; garnish with chopped parsley.
Serve and Enjoy
  1. Plate with steamed rice and warm naan; spoon plenty of sauce over the chicken.

Notes

Use thighs for juicier results; breasts may dry out. Avoid overcrowding the pan while cooking chicken. Adjust seasoning towards the end, and consider blending the sauce for a silky texture. Substitute half-and-half for a lighter option.