why make this recipe
Butter chicken is a popular dish that brings a taste of India right to your kitchen. It’s creamy, flavorful, and perfect for any meal. This recipe is quick and easy, making it ideal for busy weeknights. You’ll love how simple it is to prepare and how delicious it tastes!
how to make Quick & Easy Homemade Butter Chicken
Ingredients:
- 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 for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread
- Steamed rice
Directions:
- In a bowl, mix the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
- In a large skillet, heat the vegetable oil and 1 tablespoon of butter. Sauté the garlic and onion until fragrant.
- Add the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder. Simmer for a few minutes.
- In another pan, cook the marinated chicken until browned and cooked through.
- Add the cooked chicken to the sauce. Stir in the remaining butter. Simmer for a few more minutes.
- Garnish with chopped parsley and serve hot with naan bread and steamed rice.
how to serve Quick & Easy Homemade Butter Chicken
Serve your butter chicken hot, paired with soft naan bread and fluffy steamed rice. This combination helps you enjoy every bit of the delicious sauce. You can also add a side of salad or yogurt for a complete meal.
how to store Quick & Easy Homemade Butter Chicken
You can store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. When you want to eat it again, simply reheat it on the stove or in the microwave until warm.
tips to make Quick & Easy Homemade Butter Chicken
- For extra flavor, let the chicken marinate for longer than 15 minutes if you have the time.
- Adjust the amount of cayenne pepper to control the heat level based on your preference.
- If you want a thicker sauce, simmer it longer after adding the cream.
variation
You can try making this recipe with shrimp or paneer instead of chicken for a different twist. Just adjust the cooking time as needed.
FAQs
1. Can I make butter chicken ahead of time?
Yes, you can prepare the butter chicken a day in advance. Just reheat it before serving.
2. What can I use instead of heavy cream?
You can use coconut cream or cashew cream for a lighter option that still keeps it creamy.
3. Can I freeze butter chicken?
Yes, butter chicken freezes well. Store it in an airtight container, and it can last for up to 2 months in the freezer. Thaw in the refrigerator before reheating.
Butter Chicken
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 the sauce
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley (optional, for garnish)
To serve
- Naan bread
- Steamed rice
Instructions
Preparation
- In a bowl, mix the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
Cooking
- In a large skillet, heat the vegetable oil and 1 tablespoon of butter. Sauté the garlic and onion until fragrant.
- Add the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder. Simmer for a few minutes.
- In another pan, cook the marinated chicken until browned and cooked through.
- Add the cooked chicken to the sauce. Stir in the remaining butter. Simmer for a few more minutes.
- Garnish with chopped parsley and serve hot with naan bread and steamed rice.