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Quick Butter Chicken

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This quick butter chicken made with boneless chicken thighs delivers deep, comforting flavor in under 30 minutes, perfect for weeknights.

Ingredients

Scale
  • 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
  • 1 teaspoon salt (use half when marinating if you prefer)
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • ½ teaspoon curry powder (plus another ½ teaspoon later)
  • 1 tablespoon Greek yogurt (plain)
  • 3 tablespoons vegetable oil (or neutral 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, adjusted to taste
  • ½ teaspoon black pepper
  • 2 cups heavy cream (substitute: 1 can coconut milk for dairy-free)
  • ½ teaspoon cayenne pepper, optional for heat
  • 1 teaspoon garam masala
  • ½ teaspoon curry powder (added to the sauce)
  • ¼ cup freshly chopped parsley, optional for garnish
  • Naan bread, for serving
  • Steamed rice, for serving

Instructions

  1. Marinate the Chicken: In a bowl, combine chicken, 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Mix until coated. Let rest 10 to 15 minutes if you have time.
  2. Cook the Chicken: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and brown for 2 to 3 minutes per side. You are not cooking through, just sealing in juices. Remove chicken to a plate.
  3. Prepare the Sauce Base: Reduce heat to medium. Add the remaining tablespoon of oil and 1 tablespoon butter to the skillet. Sauté the diced onion until soft and translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
  4. Build the Sauce: Pour in the tomato sauce. Stir in sugar, 1 teaspoon salt, and black pepper. Add the remaining ½ teaspoon curry powder. Bring to a gentle simmer.
  5. Season and Simmer: Return the browned chicken to the skillet. Pour the heavy cream over everything and stir gently to combine. Add cayenne if using for heat. Let the sauce simmer on low for 8 to 12 minutes until the chicken is cooked through and the sauce is slightly reduced.
  6. Finish with Butter: Turn off the heat. Stir in the remaining 2 tablespoons butter and the garam masala for a glossy finish and rounded spice. Taste and adjust salt or cayenne. Sprinkle parsley if desired.
  7. Serve and Enjoy: Spoon butter chicken over steamed rice or serve with warm naan and extra sauce on the side.

Notes

Serve over fluffy basmati rice or with naan to soak up the sauce. A cucumber salad pairs well for a refreshing side.

Nutrition

Find it online: https://www.simplefamilydishes.com/homemade-butter-chicken-recipe-5/