Quick Easy Homemade Butter Chicken (Print-Friendly Recipe)

Creamy, spiced chicken in rich sauce comes together fast. Perfect with naan and rice for a flavorful meal.

# Ingredients List:

→ Chicken and Marinade

01 - 1.5 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
02 - 1 teaspoon kosher salt
03 - 1 teaspoon garlic powder
04 - 1 teaspoon sweet paprika
05 - 0.5 teaspoon curry powder
06 - 1 tablespoon Greek yogurt

→ Butter Chicken Sauce

07 - 3 tablespoons vegetable oil
08 - 3 tablespoons unsalted butter, divided
09 - 6 garlic cloves, minced
10 - 1 medium yellow onion, diced
11 - 15 ounces canned tomato sauce
12 - 1 teaspoon granulated sugar
13 - 1 teaspoon kosher salt, or to taste
14 - 0.5 teaspoon ground black pepper
15 - 2 cups heavy cream
16 - 0.5 teaspoon cayenne pepper, optional
17 - 1 teaspoon garam masala
18 - 0.5 teaspoon curry powder
19 - 0.25 cup fresh parsley, chopped, optional for garnish

→ Serving

20 - Naan bread
21 - Steamed white rice

# How to Make It:

01 - In a medium bowl, combine chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to ensure all pieces are evenly coated. Allow to marinate for at least 15 minutes while you prepare other components.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet, reserving the oil in the pan.
03 - Reduce heat to medium. Add 1 tablespoon of butter to the skillet and deglaze any browned bits. Add minced garlic, diced onion, and a pinch of salt. Sauté until onions are translucent and fragrant, about 4 to 5 minutes.
04 - Stir in tomato sauce and sugar. Simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
05 - Return cooked chicken to the skillet. Pour in heavy cream while stirring, mixing until the sauce is smooth and a rich orange color develops.
06 - Add cayenne pepper (if desired), garam masala, curry powder, and ground black pepper to the sauce. Lower heat and let simmer for 10 minutes to meld flavors. Adjust salt to taste.
07 - Stir in remaining 2 tablespoons of cold butter until emulsified, resulting in a glossy, silky sauce. Optionally, garnish with freshly chopped parsley.
08 - Plate butter chicken with hot naan bread and steamed white rice. Enjoy immediately for best texture and flavor.

# Extra Information:

01 - For a thicker sauce, combine 1 tablespoon cornstarch with 1/3 cup cold water, mix thoroughly, and stir into the sauce; simmer 5 minutes until thickened.

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