Description
A rich and creamy butter chicken made with tender chicken thighs, warm spices, and an irresistible tomato-cream sauce. Perfect for dinner or next-day brunch.
Ingredients
1 ½ pounds skinless, boneless chicken thighs, cut into chunks
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sweet paprika
½ teaspoon curry powder
1 tablespoon plain 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
1 teaspoon salt
½ teaspoon black pepper
2 cups heavy cream
½ teaspoon cayenne pepper (optional)
1 teaspoon garam masala
½ teaspoon curry powder
¼ cup chopped fresh parsley
Naan bread
Steamed white or jasmine rice
Instructions
1. In a bowl, combine chicken, salt, garlic powder, paprika, curry powder, and yogurt. Mix and marinate for 30 minutes.
2. Heat oil and 1 tbsp butter in a skillet. Sauté garlic and onion until golden.
3. Stir in tomato sauce, sugar, salt, and pepper. Simmer for 10 minutes.
4. Add marinated chicken. Cook for 10–12 minutes until done.
5. Reduce heat. Stir in heavy cream (or substitute), cayenne, garam masala, curry powder, and remaining butter.
6. Simmer for another 10 minutes until thick and creamy.
7. Serve hot with naan and steamed rice. Garnish with fresh parsley if desired.
Notes
Store leftovers in the fridge for up to 4 days. Reheats well in a skillet or microwave.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired