Butter Chicken
A comforting butter chicken recipe featuring tender chicken thighs in a creamy tomato-based sauce infused with warm spices, perfect for cozy dinners.
Ingredients
For the Chicken 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 tenderness
- 3 tablespoons vegetable oil for cooking
For the Sauce
- 3 tablespoons butter, divided
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1 can fifteen-ounce tomato sauce
- 1 teaspoon sugar
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper, optional for heat
- 1 teaspoon garam masala
- 0.25 cup freshly chopped parsley, optional for garnish
To Serve
- naan bread
- steamed rice
Instructions
Marinate the Chicken
- Combine the chicken pieces with salt, garlic powder, sweet paprika, and curry powder, coating the meat well before incorporating Greek yogurt to aid in tenderness. Allow it to rest while you gather the other ingredients.
Cook the Chicken
- Heat vegetable oil in your skillet until shimmering, then add the marinated chicken, letting it cook until it’s golden brown and the juices run clear.
Prepare the Sauce Base
- Remove the chicken from the skillet and set it aside. In the same pan, add butter, then the minced garlic and diced onion, sautéing until softened and fragrant.
Build the Sauce
- Pour the tomato sauce into your skillet, stirring in the sugar, salt, and black pepper, stirring and letting this simmer gently while awakening the deep, savory flavors.
Season and Simmer
- Slowly fold in the heavy cream, stirring until a rich orange color emerges. Add garam masala and cayenne pepper, simmering until the sauce thickens slightly.
Finish with Butter
- Add more butter for an extra layer of creaminess, stirring until it glistens enticingly.
Serve and Enjoy
- Serve your butter chicken hot over fluffy rice or accompanied by warm naan.
Notes
For a lighter version, opt for skinless chicken breasts. This dish can also be made vegetarian by replacing chicken with cauliflower or paneer. Feel free to add vegetables such as bell peppers or peas for added nutrition.