Homemade Butter Chicken (Print Version)

# Ingredients:

→ For the Chicken & Marinade

01 - 1½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
02 - 1 teaspoon salt
03 - 1 teaspoon garlic powder
04 - 1 teaspoon sweet paprika
05 - ½ teaspoon curry powder
06 - 1 tablespoon Greek yogurt

→ For the Butter Chicken Sauce

07 - 3 tablespoons vegetable oil
08 - 3 tablespoons butter, divided
09 - 6 garlic cloves, minced
10 - 1 medium onion, diced
11 - 1 can (15-ounce) tomato sauce
12 - 1 teaspoon sugar
13 - 1 teaspoon salt, adjust to taste
14 - ½ teaspoon black pepper
15 - 2 cups heavy cream
16 - ½ teaspoon cayenne pepper (optional, for heat)
17 - 1 teaspoon garam masala
18 - ½ teaspoon curry powder
19 - ¼ cup freshly chopped parsley (optional, for garnish)

→ To Serve

20 - Naan bread
21 - Steamed rice

# Instructions:

01 - In a medium bowl, toss the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Use your hands or a spoon to make sure each piece is evenly coated in this simple but flavorful marinade. Let it sit for at least 15 minutes while you prep your other ingredients. This brief marination time allows the flavors to penetrate the meat and helps keep it tender during cooking.
02 - Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the marinated chicken pieces, being careful not to overcrowd the pan (work in batches if needed). Cook for about 8-10 minutes, stirring occasionally, until the chicken develops a lovely golden-brown color and is cooked through. Once done, transfer the chicken to a clean plate and set aside, but leave any remaining oil and tasty browned bits in the pan – they'll add flavor to your sauce!
03 - Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. As it melts, scrape up those flavorful browned bits stuck to the bottom of the pan (add a splash of water if needed to help release them). Add the minced garlic and diced onion along with a pinch of salt. Sauté until the onion becomes soft and translucent and the garlic is fragrant but not browned, about 3-4 minutes.
04 - Pour in the tomato sauce and add the sugar, stirring to combine. Let this mixture simmer for 2-3 minutes to meld the flavors. Then return the cooked chicken to the skillet, gently stirring to coat it in the sauce. Now for the magic ingredient – pour in the heavy cream and stir until everything is well combined. You'll see the sauce transform into that beautiful signature orange color that butter chicken is known for.
05 - Sprinkle in the cayenne pepper (if you're using it for some heat), garam masala, and curry powder. Season with black pepper and additional salt to taste. Reduce the heat to low and let everything simmer gently for about 10 minutes, stirring occasionally. This simmering time is crucial – it allows all those beautiful spices to bloom and the sauce to thicken slightly, while the chicken absorbs even more flavor.
06 - For that signature richness and silky texture, add the remaining 2 tablespoons of cold butter to the sauce. Stir gently until the butter is completely melted and incorporated. This final touch of butter adds a beautiful glossy finish and rounds out all the flavors. If you're using it, sprinkle the chopped fresh parsley over the top for a pop of color and fresh flavor.
07 - Your homemade butter chicken is ready to serve! Spoon it into bowls alongside fluffy steamed rice and warm naan bread for soaking up every last drop of that incredible sauce. The combination of tender chicken pieces in the rich, aromatic sauce is absolutely irresistible – comfort food at its finest!

# Notes:

01 - This simplified version of the classic Indian dish delivers all the rich, creamy flavor of restaurant butter chicken but is easy enough for home cooks to master.
02 - For extra flavor, you can substitute the chicken broth for the water when deglazing the pan after cooking the chicken.
03 - Leftover butter chicken tastes even better the next day as the flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days.

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