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Homemade Butter Chicken Recipe

Delicious Homemade Butter Chicken Recipe for Cozy Nights

Create a homemade butter chicken recipe that's effortless yet impressive, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 ½ pounds skinless boneless chicken thighs Juicier than breasts, can substitute with breasts.
  • 1 teaspoon salt Adjust to your palate.
  • 1 tablespoon Greek yogurt Can substitute with coconut cream for a dairy-free version.
For the Sauce
  • 3 tablespoons vegetable oil Choose oils with high smoking points.
  • 3 tablespoons butter Can use oil if dairy-free.
  • 6 cloves garlic, minced Feel free to adjust based on preference.
  • 1 medium onion, diced Adds sweetness and body to sauce.
  • 1 15-ounce can tomato sauce Fresh tomatoes can be used but may require adjusted cooking times.
  • 1 teaspoon sugar Can omit if preferred.
  • 1 teaspoon black pepper Use freshly cracked for a richer flavor.
  • 2 cups heavy cream Coconut cream works for a lighter version.
For the Spices
  • 1 teaspoon garlic powder Can substitute with fresh garlic (1 clove = ½ teaspoon powder).
  • 1 teaspoon sweet paprika Swap for smoked paprika for a different twist.
  • ½ teaspoon curry powder Feel free to adjust to your heat preference.
  • ½ teaspoon cayenne pepper Adjusts spice levels; omit for milder.
  • 1 teaspoon garam masala Offers depth of flavor.
For Garnish
  • ¼ cup freshly chopped parsley Adds a pop of color and fresh flavor.

Equipment

  • large bowl
  • Large skillet
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well and marinate for 15 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes until golden brown.
  3. In the same skillet, reduce heat and add butter. Once melted, add garlic and onion. Sauté for 5-7 minutes until the onion is translucent.
  4. Stir in tomato sauce and sugar. Simmer for 2-3 minutes to meld flavors.
  5. Return the chicken to the skillet and pour in heavy cream. Stir until the sauce is orange and coats the chicken.
  6. Add cayenne pepper, garam masala, and black pepper. Simmer for 10 minutes, stirring occasionally.
  7. Stir in remaining butter until melted, adding silkiness to the sauce.
  8. Garnish with parsley and serve hot with naan and rice.

Nutrition

Serving: 1servingCalories: 560kcalCarbohydrates: 18gProtein: 35gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 165mgSodium: 900mgPotassium: 800mgFiber: 1gSugar: 6gVitamin A: 1200IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Ensure chicken reaches 165°F (74°C) for safety. Leftovers can be stored for up to 3 days in the fridge or 2 months in the freezer.

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