Description
A comforting and flavorful butter chicken recipe that transforms busy weeknights into delightful dining experiences.
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
- 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
- In a bowl, mix the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
- In a large skillet, heat vegetable oil and 1 tablespoon of butter over medium heat. Add minced garlic and diced onion, sautéing until fragrant, about 2-3 minutes.
- Pour in the tomato sauce and stir in sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and ½ teaspoon curry powder. Let the mixture simmer for a few minutes to meld the flavors.
- In another pan, cook the marinated chicken over medium-high heat until browned and thoroughly cooked, about 6-8 minutes.
- Add the cooked chicken to the sauce. Stir in the remaining 2 tablespoons of butter and simmer for a few more minutes to combine.
- Garnish with freshly chopped parsley if desired. Serve hot with naan bread and steamed rice.
Notes
To adjust spice levels, consider adding cayenne pepper for heat. Fresh ingredients elevate flavor, and grilling chicken can add smokiness.