Description
A rich and creamy butter chicken recipe made with tender marinated chicken thighs, simmered in a velvety tomato-based sauce with spices and cream. Perfect for a quick yet comforting meal.
Ingredients
- 1½ 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 (to serve)
- Steamed rice (to serve)
Instructions
- In a bowl, mix chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Marinate for at least 15 minutes.
- Heat vegetable oil in a large skillet over medium‑high heat. Cook chicken for 8–10 minutes until golden and cooked through. Remove and set aside, leaving the oil in the pan.
- Reduce heat to medium. Add 1 tablespoon butter and deglaze the skillet. Add garlic and diced onion with a pinch of salt. Cook until onion is translucent and fragrant.
- Add tomato sauce and sugar. Simmer for 2–3 minutes. Return chicken to skillet and mix well. Pour in heavy cream and stir until sauce is smooth and orange-hued.
- Add cayenne (if using), garam masala, curry powder, and black pepper. Simmer on low for 10 minutes to meld flavors.
- Stir in the remaining 2 tablespoons of butter until melted and smooth. Garnish with parsley if desired.
- Serve hot with warm naan and steamed rice.
Notes
- Chicken breasts, turkey, or tofu can be used instead of thighs.
- For dairy-free options, use coconut yogurt, olive oil, or plant-based cream and butter.
- Coconut cream, half-and-half, or cashew cream are great substitutes for heavy cream.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- To thicken sauce, add cornstarch slurry (1 tbsp cornstarch + ⅓ cup water).
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 900mg
- Fat: 48g
- Saturated Fat: 24g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 175mg
