Description

Butter chicken is a rich, aromatic curry featuring tender chicken in a creamy tomato-based sauce with Indian spices. Perfect for family dinners, entertaining guests, or as a homemade treat. Easily made gluten-free, low-carb, or dairy-free.

Ingredients

For the Chicken Marinade:

– 1½ lbs skinless boneless chicken thighs, cut into bite-sized chunks (substitute chicken breasts if preferred)

– 1 tsp salt

– 1 tsp garlic powder

– 1 tsp sweet paprika

– ½ tsp curry powder

– 1 tbsp Greek yogurt (substitute plain coconut yogurt for dairy-free diets)

For the Sauce:

– 3 tbsp vegetable oil

– 3 tbsp butter (substitute plant-based butter for vegan diets; divided)

– 6 cloves garlic, minced

– 1 medium onion, diced

– 15-ounce can tomato sauce

– 1 tsp sugar

– 1 tsp salt

– ½ tsp black pepper

– 2 cups heavy cream (substitute coconut milk or cashew cream for dairy-free diets)

– ½ tsp cayenne pepper (optional, adjust to taste)

– 1 tsp garam masala

– ½ tsp curry powder

For Garnish (Optional):

– Freshly chopped parsley or cilantro

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Instructions

In a bowl, combine chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well and let marinate for at least 30 minutes (or up to 4 hours in the fridge).
Heat 2 tbsp butter and vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through (about 6–8 minutes). Remove and set aside.
In the same skillet, melt the remaining 1 tbsp butter. Add minced garlic and diced onion; sauté until golden brown (about 5–7 minutes).
Stir in tomato sauce, sugar, salt, and black pepper. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
Reduce heat to low. Stir in heavy cream, cayenne pepper (if using), garam masala, and curry powder.
Return the cooked chicken to the skillet and simmer for another 5 minutes to combine flavors.
Sprinkle with freshly chopped parsley or cilantro if desired. Serve hot with naan bread and steamed rice.

Notes

– Use fresh spices: Fresh spices provide maximum aroma and flavor. Substitute dried spices if needed, but use half the amount.

– Prevent overcooking: Avoid overcooking the chicken to maintain juiciness. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C) for food safety.

– Storage: Store leftover butter chicken in an airtight container in the fridge for up to 3 days. Freeze portions for longer storage; thaw overnight in the fridge and reheat gently on low heat. Avoid microwaving if possible.

– Customizations: Add spinach, peas, or roasted red peppers for variety. Sprinkle toasted cashews or drizzle tamarind chutney on top for extra flair.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course / Curry
Method: Stovetop
Cuisine: Indian / Comfort Food

Nutrition

Serving Size: 1 serving (based on 4 servings total yield)
Calories: ~450
Sugar: 8g
Sodium: 900mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 28g
Cholesterol: 120mg