Easy Homemade Butter Chicken (Printable Version)

Creamy spiced chicken simmered in tomato sauce and finished with butter, ideal with warm naan and rice.

# Ingredients Required:

→ Chicken & Marinade

01 - 1 1/2 pounds skinless boneless chicken thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1 teaspoon garlic powder
04 - 1 teaspoon sweet paprika
05 - 1/2 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 onion, diced
11 - 1 can (15 ounces) tomato sauce
12 - 1 teaspoon sugar
13 - 1 teaspoon salt, plus more to taste
14 - 1/2 teaspoon black pepper
15 - 2 cups heavy cream
16 - 1/2 teaspoon cayenne pepper, optional
17 - 1 teaspoon garam masala
18 - 1/2 teaspoon curry powder
19 - 1/4 cup freshly chopped parsley, optional, for garnish

→ For Serving

20 - Naan bread
21 - Steamed rice

# Guide to Cooking:

01 - In a medium mixing bowl, thoroughly combine the chicken pieces, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt until evenly coated. Cover and set aside to marinate for at least 15 minutes while preparing other ingredients.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, for 8–10 minutes until golden and fully cooked. Transfer the chicken from the skillet to a plate, reserving the oil in the pan.
03 - Reduce heat to medium and add 1 tablespoon of butter to the same skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if necessary. Add minced garlic and diced onion with a pinch of salt. Sauté until the onion becomes translucent and aromatic.
04 - Stir in the tomato sauce and sugar. Allow to simmer for 2–3 minutes. Return the cooked chicken to the skillet and mix well. Pour in the heavy cream and stir until the sauce develops a rich orange color.
05 - Add cayenne pepper if using, garam masala, curry powder, and black pepper. Adjust seasoning with additional salt if needed. Simmer on low heat for 10 minutes, allowing the flavors to meld.
06 - Stir in the remaining 2 tablespoons of cold butter until fully melted, creating a glossy finish. Garnish with freshly chopped parsley if desired.
07 - Ladle the butter chicken into bowls and serve hot with naan bread and steamed rice.

# Extra Suggestions:

01 - For maximum flavor, marinate the chicken for up to 2 hours if time permits.
02 - Using cold butter at the end ensures a silky, rich sauce consistency.

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