Description

This easy butter chicken recipe features tender marinated chicken in a rich tomato-cream sauce with warm spices and a buttery finish. A cozy, flavorful dish that’s perfect with naan or rice.

Ingredients

For the Chicken & Marinade:

1 ½ lbs skinless boneless chicken thighs, cut into chunks

1 tsp salt

1 tsp garlic powder

1 tsp sweet paprika

½ tsp curry powder

1 tbsp Greek yogurt

For the Sauce:

3 tbsp vegetable oil

3 tbsp butter, divided

6 garlic cloves, minced

1 medium onion, diced

1 (15 oz) can tomato sauce

1 tsp sugar

1 tsp salt, adjust to taste

½ tsp black pepper

2 cups heavy cream

½ tsp cayenne pepper (optional)

1 tsp garam masala

½ tsp curry powder

¼ cup chopped parsley (optional)

To Serve:

Naan bread

Steamed rice

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Instructions

Combine chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt in a bowl. Marinate for 15 minutes.
Heat oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through (8–10 minutes). Remove and set aside.
Lower heat to medium. Add 1 tbsp butter to the skillet and deglaze the pan.
Sauté garlic and onion with a pinch of salt until translucent.
Add tomato sauce and sugar. Simmer for 2–3 minutes.
Return chicken to the pan. Stir in heavy cream and cook until sauce is smooth and orange in color.
Add cayenne, garam masala, curry powder, and black pepper. Simmer 10 minutes.
Stir in remaining 2 tbsp butter for a silky finish.
Garnish with parsley if desired. Serve with naan and rice.

Notes

Marinate the chicken longer for deeper flavor.
For more heat, add extra cayenne or chili flakes.
Coconut cream can be used for a dairy-free version.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: skillet
Cuisine: indian inspired