Butter Chicken Easy (Print-Friendly Version)
Chicken in a creamy, spiced tomato blend melted with butter, perfect next to fluffy rice and soft warm naan.
# 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 skinless, boneless chicken thighs, cut up in small chunks
→ Butter Chicken Sauce
07 -
1/2 teaspoon curry powder
08 -
1 teaspoon garam masala
09 -
1/2 teaspoon cayenne pepper, if you want it spicy
10 -
2 cups heavy cream
11 -
1/2 teaspoon black pepper
12 -
1 teaspoon salt, and a little more if you need it
13 -
1 teaspoon sugar
14 -
1 can (15 oz) tomato sauce
15 -
1 medium onion, chopped up
16 -
6 garlic cloves, chopped, smashed, or pressed
17 -
3 tablespoons unsalted butter, split
18 -
3 tablespoons vegetable oil
19 -
1/4 cup fresh parsley, chopped up if you want to toss on top
→ For Serving
20 -
Steamed rice
21 -
Naan bread
# Detailed Cooking Steps:
01 -
Scoop your butter chicken into serving bowls and eat while it's hot with naan and rice.
02 -
Drop in the last couple tablespoons of cold butter and stir until it melts and the sauce looks super shiny. Top off with chopped parsley if that sounds good.
03 -
Toss in black pepper, curry powder, garam masala, and cayenne if you want some heat. Taste and throw in extra salt if it helps. Let it all bubble gently together on low for another 10 minutes so everything blends.
04 -
Start with the tomato sauce and sugar. Let that warm up for a couple of minutes. Add the cooked chicken back in and give it a good mix. Pour in the heavy cream and keep stirring until the sauce turns nice and orange.
05 -
Turn the heat to medium and toss in one tablespoon of butter. Scrape all those browned tasty bits off the pan (add a splash of water if it's stuck). Drop in onion and garlic with a tiny sprinkle of salt and cook until the onion is soft and smells amazing.
06 -
In a big skillet, heat up the oil over medium-high. Add your marinated chicken and cook, stirring now and then, for about 8–10 minutes until cooked through and looking brownish. Move chicken out and leave any oil behind.
07 -
Grab a bowl and toss in the chicken, salt, garlic powder, paprika, curry, and yogurt. Get everything nicely coated. Cover it and let it sit for at least 15 minutes while you prep other stuff.
# Helpful Hints:
01 -
The longer you let the chicken soak in the marinade, up to 2 hours, the yummier it'll be.
02 -
Mixing in cold butter right at the end gives your sauce that super smooth, fancy feel.