Quick Easy Homemade Butter Chicken (Printable Version)

Tender chicken pieces in a silky, spiced tomato-cream sauce - a surprisingly simple version of the beloved Indian comfort classic.

# Ingredients:

→ For the Chicken Marinade

01 - 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1 teaspoon garlic powder
04 - 1 teaspoon sweet paprika
05 - ½ teaspoon curry powder
06 - 1 tablespoon Greek yogurt

→ For the Butter Chicken Sauce

07 - 3 tablespoons vegetable oil
08 - 3 tablespoons butter, divided
09 - 6 garlic cloves, minced
10 - 1 medium onion, diced
11 - 1 (15-ounce) can tomato sauce
12 - 1 teaspoon sugar
13 - 1 teaspoon salt, adjust to taste
14 - ½ teaspoon black pepper
15 - 2 cups heavy cream
16 - ½ teaspoon cayenne pepper (optional, for heat)
17 - 1 teaspoon garam masala
18 - ½ teaspoon curry powder
19 - ¼ cup freshly chopped parsley (optional, for garnish)

→ To Serve

20 - Naan bread
21 - Steamed rice

# Steps:

01 - In a medium bowl, combine the chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Stir well until all pieces are evenly coated. Let the chicken marinate for at least 15 minutes while you prepare the rest of the ingredients.
02 - Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the pan and set it aside, leaving the oil in the skillet.
03 - Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet. Stir in the minced garlic and diced onion with a small pinch of salt. Cook for a few minutes until the onion becomes soft and fragrant. Scrape the bottom of the pan to release any browned bits.
04 - Pour in the tomato sauce and add the sugar. Let the mixture simmer for 2–3 minutes. Return the cooked chicken to the pan and stir to coat it in the sauce. Slowly pour in the heavy cream and mix until the sauce turns a rich, creamy orange color.
05 - Add the cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer gently on low heat for about 10 minutes so the flavors can fully develop. Taste and adjust salt if needed.
06 - Stir in the remaining 2 tablespoons of butter. Let it melt into the sauce for a smooth, glossy finish. Sprinkle with chopped parsley if desired.
07 - Serve warm with naan bread and steamed rice.

# Notes:

01 - If the sauce becomes too thin, mix 1 tablespoon cornstarch with ⅓ cup water, stir it into the sauce, and simmer for about 5 minutes until slightly thickened.
02 - For deeper flavor, you can marinate the chicken for up to 4 hours in the refrigerator.
03 - Use gentle heat once the cream is added to avoid splitting the sauce.
04 - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop over low heat, adding a small splash of water or cream if the sauce thickens.
05 - You can also freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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