Butter Chicken
A comforting dish featuring tender chicken in a creamy sauce, perfect for family dinners and weeknight meals.
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 Cooking
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 cloves garlic, minced
- 1 medium onion, diced
For the Sauce
- 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
For Serving
- Naan bread
- Steamed rice
Instructions
Marinate the Chicken
- In a bowl, mix chicken, salt, garlic powder, paprika, curry powder, and yogurt. Let it sit for 30 minutes.
Cook the Chicken
- In a large pan, heat oil over medium heat. Add chicken and cook until golden brown. Remove and set aside.
Prepare the Sauce Base
- In the same pan, melt 2 tablespoons of butter. Add minced garlic and diced onion. Sauté until soft.
Build the Sauce
- Stir in the tomato sauce, sugar, salt, and pepper. Let it slightly simmer.
Season and Simmer
- Add heavy cream, cayenne pepper, garam masala, and curry powder. Stir well and bring to a gentle simmer.
Finish with Butter
- Add the cooked chicken back to the pan. Stir in the remaining butter for a glossy finish.
Serve and Enjoy
- Garnish with fresh parsley if you like. Serve warm with naan bread and steamed rice.
Notes
Marinate longer for more flavor. Use heavy cream for a rich sauce. Adjust spices to taste. Can substitute chicken with paneer or chickpeas for a vegetarian option. For a lighter sauce, use low-fat yogurt and milk.