Butter Chicken
A delightful and comforting dish featuring tender chicken in a rich, creamy tomato sauce, perfect for busy weeknights or weekend gatherings.
Ingredients
For the Chicken Marinade
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks Tender and juicy, adds richness without going dry.
- 1 teaspoon salt Enhances the flavors.
- 1 teaspoon garlic powder Brings a fragrant kick.
- 1 teaspoon sweet paprika For sweetness and color.
- 0.5 teaspoon curry powder Adds depth and warmth.
- 1 tablespoon Greek yogurt Helps marinate the chicken for tenderness.
For Cooking
- 3 tablespoons vegetable oil To ensure the chicken sears perfectly.
- 3 tablespoons butter (divided) Adds richness to the sauce.
- 6 cloves garlic (minced) Provides robust aroma.
- 1 medium onion (diced) Adds sweetness and texture.
For the Sauce
- 1 15-ounce can tomato sauce Creates the saucy goodness.
- 1 teaspoon sugar Balances the acidity.
- 1 teaspoon salt (adjust to taste) Season to your liking.
- 0.5 teaspoon black pepper Adds extra warmth.
- 2 cups heavy cream Makes the sauce creamy.
- 0.5 teaspoon cayenne pepper (optional) To add heat as desired.
- 1 teaspoon garam masala Rounds out the flavor profile.
- 0.5 teaspoon curry powder Additional for flavor.
- 0.25 cup freshly chopped parsley (optional) For garnish.
For Serving
- Naan bread Perfect pairing to soak up sauce.
- Steamed rice Great accompaniment.
Instructions
Marinate the Chicken
- Mix the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a bowl. Let marinate for 15-20 minutes.
Cook the Chicken
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
Prepare the Sauce Base
- Remove the chicken and set aside. In the same skillet, melt 2 tablespoons of butter, add minced garlic and diced onion, and sauté until the onion is translucent.
Build the Sauce
- Pour in the tomato sauce, sugar, salt, and pepper. Stir and let it simmer for about 5 minutes.
Season and Simmer
- Add heavy cream, cayenne pepper (if using), garam masala, and extra curry powder. Taste and adjust salt if needed. Simmer for another 5-10 minutes.
Finish with Butter
- Stir in the remaining tablespoon of butter for a velvety finish.
Serve and Enjoy
- Spoon the butter chicken over steamed rice and serve with warm naan, garnished with chopped parsley.
Notes
For best results, marinate the chicken longer and use fresh ingredients. Adjust cream for a lighter option and customize spices to taste.