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
- 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 (for serving)
- Steamed rice (for serving)
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 the chicken is well coated. Let it marinate for at least 15 minutes to absorb the flavors while you prepare other ingredients.
- 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 it turns golden brown and is 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 up any browned bits with a splash of water if needed. Add the minced garlic and diced onion along with a pinch of salt. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Build the Sauce: Stir in the tomato sauce and sugar, then let it simmer gently for 2-3 minutes. Return the cooked chicken to the skillet and mix well. Pour in the heavy cream and stir until the sauce turns a rich orange color.
- Season and Simmer: Add cayenne pepper if using, garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes to allow the flavors to meld. Adjust salt and spices to taste.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, allowing it to melt smoothly into the sauce for a silky, rich finish. Sprinkle with freshly chopped parsley if desired.
- Serve and Enjoy: Serve the butter chicken hot, accompanied by naan bread and steamed rice for a complete and comforting meal.
Notes
- For extra heat, increase cayenne pepper or add chopped green chilies while cooking.
- Use chicken thighs for the juiciest and most flavorful results; chicken breast can be used but may be less tender.
- Marinating the chicken for longer will deepen the flavors, even up to a few hours or overnight in the refrigerator.
- To make the dish lighter, use half-and-half or whole milk instead of heavy cream, but the sauce will be less rich.
- Garam masala can be found at most grocery stores in the spice aisle or in Indian specialty stores.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
