Description
Butter Chicken brings creamy comfort straight from India’s kitchen to your dinner table. Tender chicken simmers in a rich, spiced tomato sauce that’ll have your family asking for seconds.
Ingredients
Scale
Proteins:
- 1.5 lbs skinless boneless chicken thighs
Spices and Seasonings:
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 0.5 tsp curry powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garam masala
- 0.5 tsp curry powder
- 0.5 tsp cayenne pepper
- 0.5 tsp sugar
Liquids and Supporting Ingredients:
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter
- 6 garlic cloves
- 1 medium onion
- 1 (15 oz) can tomato sauce
- 2 cups heavy cream
- 0.25 cup chopped fresh parsley
Accompaniments:
- Naan bread
- Steamed basmati rice
Instructions
- Blend chicken pieces with 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, ½ tsp curry powder, and 1 tbsp Greek yogurt in a mixing bowl. Coat thoroughly and rest for 15 minutes at room temperature.
- Warm 3 tbsp vegetable oil in a large skillet at medium-high heat (375°F). Place marinated chicken pieces and cook 8-10 minutes, rotating occasionally until golden brown and internal temperature reaches 165°F.
- Lower skillet heat to medium. Melt 1 tbsp butter and add 6 minced garlic cloves with diced onion. Sauté 3-4 minutes until vegetables soften and become translucent.
- Pour 15 oz tomato sauce and 1 tsp sugar into the skillet. Allow mixture to simmer 2-3 minutes, stirring occasionally to prevent sticking.
- Return cooked chicken to skillet. Pour 2 cups heavy cream and gently mix until sauce turns vibrant orange color.
- Sprinkle ½ tsp cayenne, 1 tsp garam masala, ½ tsp curry powder, and ½ tsp black pepper into sauce. Reduce heat to low and simmer 10 minutes, allowing flavors to meld.
- Incorporate final 2 tbsp cold butter, stirring until sauce becomes smooth and glossy. Optionally garnish with ¼ cup chopped parsley.
- Serve immediately over steamed basmati rice with warm naan bread alongside.
Notes
- Marinate chicken for at least 15 minutes, but letting it sit up to 4 hours will deepen the flavor and tenderize the meat.
- Use full-fat Greek yogurt for a richer, creamier marinade that helps keep the chicken moist during cooking.
- For a lighter version, swap heavy cream with coconut milk or low-fat yogurt, which still provides a smooth texture without excess calories.
- If heat sensitivity is a concern, reduce or omit cayenne pepper, and adjust spice levels by gradually adding small amounts until your preferred taste is achieved.
- Prep Time: 15 minutes
- Cook Time: 23-27 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 572 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 44 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 140 mg