Ingredients
Chicken Marinade
- 1 ½ pounds skinless, boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
Cooking & Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
To Serve
- Naan bread
- Steamed rice
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to ensure even coating. Let the mixture marinate for at least 15 minutes to allow the flavors to penetrate the chicken.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
- Prepare the Sauce Base: Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits off the bottom, adding a splash of water if necessary. Add minced garlic, diced onion, and a pinch of salt, then sauté until the onions are translucent and fragrant.
- Build the Sauce: Stir in the tomato sauce and sugar, allowing the mixture to simmer gently for 2-3 minutes. Return the cooked chicken back into the skillet and mix well. Pour in the heavy cream and stir until the sauce develops an attractive orange color.
- Season and Simmer: Add cayenne pepper if a spicy kick is desired, along with garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for about 10 minutes so the flavors meld together perfectly. Adjust salt and spices to your taste during this time.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and allow it to melt completely into the sauce, providing a silky, rich finish. Optionally, sprinkle freshly chopped parsley on top for garnish.
- Serve and Enjoy: Serve the butter chicken hot alongside warm naan bread and steamed rice. Enjoy the comforting creamy texture and robust flavors of this classic Indian-inspired dish.
Notes
- For extra heat, increase the cayenne pepper or add chili powder.
- Using boneless, skinless chicken thighs ensures the meat stays tender and juicy.
- Greek yogurt adds creaminess and helps tenderize the chicken during marination.
- Butter can be substituted with ghee for a more traditional flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- For a lighter version, substitute heavy cream with coconut milk or half-and-half.
- Ensure to adjust salt and spices according to your preference and dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, simmering
- Cuisine: Indian-inspired
- Diet: Halal
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 130 mg
