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Butter Chicken Recipe

Butter Chicken recipe with creamy sauce and tender chicken
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Butter Chicken is a creamy, spiced Indian dish made with tender chicken cooked in a rich, buttery tomato-based sauce. It is perfect for family dinners or special occasions, served with naan or rice.

Ingredients

Scale
  • 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
  • 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
  • ½ teaspoon cayenne pepper, optional
  • 1 teaspoon garam masala
  • ½ teaspoon curry powder
  • ¼ cup freshly chopped parsley, optional
  • Naan bread, for serving
  • Steamed rice, for serving

Instructions

  1. In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well and let it marinate for at least 15 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set it aside.
  3. Reduce heat to medium and add 1 tablespoon of butter to the skillet. Add minced garlic and diced onion, sautéing until the onion is translucent.
  4. Stir in tomato sauce and sugar. Let it simmer for 2-3 minutes, then return the chicken to the skillet. Mix well.
  5. Pour in the heavy cream and stir until the sauce turns a rich orange hue. Let it simmer for 5 minutes.
  6. Add cayenne pepper, garam masala, curry powder, and black pepper. Simmer on low for 10 minutes to let the flavors meld.
  7. Finish by stirring in the remaining butter. Let it melt into the sauce for a smooth finish.
  8. Garnish with freshly chopped parsley if desired and serve with naan and steamed rice. Enjoy!

Notes

  • Marinate the chicken longer (up to 4 hours) for more intense flavor.
  • Toast the spices lightly in oil before adding the liquids to enhance their aroma.
  • If the sauce becomes too runny, mix cornstarch with water and add it to thicken.
  • For a spicier version, increase the cayenne pepper or add fresh chilies.
  • Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://thecookingsisters.com/butter-chicken-recipe-easy-creamy/

The Sisters Cooking