Butter Chicken
This creamy and flavorful butter chicken is a quick and comforting meal that utilizes pantry spices and allows for a short marination time.
Ingredients
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 helps tenderize the chicken
Main Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided use for sautéing and finishing the dish
- 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
- Naan bread for serving
- Steamed rice for serving
Instructions
Marinate the Chicken
- In a bowl, mix the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
Prepare the Sauce
- In a large skillet, heat vegetable oil and 1 tablespoon of butter. Sauté garlic and onion until fragrant.
- Add tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder. Simmer for a few minutes.
Cook the Chicken
- 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.
Serve
- Garnish with chopped parsley and serve hot with naan bread and steamed rice.
Notes
For deeper flavor, brown the chicken well in batches so the pan has caramelized bits. For variations, add vegetables like spinach or peas in the last few minutes for color and nutrition.