Description
A simple and satisfying version of the classic butter chicken, cooked with tender chicken in a rich and creamy sauce, perfect for weeknight dinners.
Ingredients
- 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
- 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)
- Naan bread
- Steamed rice
Instructions
- In a bowl, mix the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Allow it to marinate for at least 30 minutes.
- Heat vegetable oil in a large pan over medium-high heat. Add the marinated chicken and cook until browned (about 5-7 minutes). Remove from the pan and set aside.
- In the same pan, melt 2 tablespoons of butter. Add minced garlic and diced onion. Sauté until the onion is translucent.
- Stir in the tomato sauce, sugar, salt, and black pepper. Mix well and let it simmer for a few minutes.
- Return the chicken to the pan. Add heavy cream, cayenne pepper (if using), garam masala, and additional curry powder. Stir and let it cook for about 10-15 minutes, letting the flavors meld together.
- Stir in the remaining tablespoon of butter until melted and blended into the sauce.
- Serve the butter chicken hot, garnished with parsley, alongside naan bread and steamed rice.
Notes
For extra flavor, marinate the chicken for a few hours or overnight. You can also add vegetables like spinach or peas for added nutrition.