Homemade Butter Chicken (Print-Friendly Version)
Juicy chicken stews in spiced tomato and cream, then gets a hit of buttery goodness. Best with warm naan or rice.
# Ingredients List:
→ Chicken & Marinade
01 -
1 tablespoon Greek yogurt
02 -
1/2 teaspoon curry powder
03 -
1 teaspoon sweet paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon salt
06 -
1 1/2 pounds boneless, skinless chicken thighs, chopped small
→ Butter Chicken Sauce
07 -
1/4 cup fresh chopped parsley for sprinkling later, optional
08 -
1/2 teaspoon curry powder
09 -
1 teaspoon garam masala
10 -
1/2 teaspoon cayenne if you want some spice
11 -
2 cups heavy cream
12 -
1/2 teaspoon black pepper
13 -
1 teaspoon salt, taste and add more as needed
14 -
1 teaspoon sugar
15 -
1 can (15 oz) tomato sauce
16 -
1 medium onion, chopped
17 -
6 garlic cloves, finely minced
18 -
3 tablespoons unsalted butter, keep two for melting in at the end
19 -
3 tablespoons vegetable oil
→ For Serving
20 -
Steamed rice
21 -
Naan flatbread
# Detailed Cooking Steps:
01 -
Dump the chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt into a bowl. Coat everything well. Pop a cover on and leave it to soak in the flavor for at least 15 minutes while you get the sauce stuff ready.
02 -
Pour oil into a big skillet and get it hot over medium-high. Toss in the chicken and cook, giving it a stir sometimes, until it's brown and cooked through, about 8 to 10 minutes. Move the chicken out onto a plate but don't toss the oil.
03 -
Turn the heat down and drop in just 1 tablespoon of butter. Use your spoon to scrape up anything stuck. A splash of water helps if needed. Now throw in garlic and onion, a little salt, and cook until the onion's soft and the pan smells amazing.
04 -
Pour in the tomato sauce and dump in the sugar. Let it bubble away a few minutes. Add the chicken back and give it a good mix. Stir in the cream and let the color turn nice and orange.
05 -
Mix in cayenne if you want heat, garam masala, curry powder, and black pepper. Taste for salt. Turn it down and let it gently cook for about 10 minutes so all the flavors come together.
06 -
Drop in those last 2 tablespoons of cold butter and swirl until melted and shiny. If you're feeling fancy, toss parsley on top.
07 -
Scoop the buttery chicken into bowls. Eat it hot with fluffy rice and naan on the side.
# Helpful Hints:
01 -
Got time? Let the chicken soak in the marinade for 2 hours for a bolder taste.
02 -
Melting in cold butter at the end makes the sauce extra velvety.