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Homemade Butter Chicken Recipe

Delicious Homemade Butter Chicken Recipe for Cozy Nights

This Homemade Butter Chicken Recipe offers a comforting and flavorful experience, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Garlic Powder Use fresh minced garlic for stronger taste.
  • 1 teaspoon Sweet Paprika Smoked paprika can be used as an alternative.
  • 1 tablespoon Curry Powder Adjust according to spice tolerance.
  • 1 cup Greek Yogurt Dairy-free yogurt can work for a lighter option.
For the Sauce
  • 2 tablespoons Vegetable Oil Any high-heat oil will work.
  • 2 tablespoons Butter Substitute with olive oil for a lighter option.
  • 4 cloves Garlic Use pre-minced for convenience.
  • 1 medium Onion Finely diced for even cooking.
  • 1 cup Tomato Sauce Canned or homemade is fine.
  • 1 teaspoon Sugar Adjust or omit according to taste.
  • 1 teaspoon Black Pepper Increase for additional spiciness.
  • 1 cup Heavy Cream Coconut cream is a great dairy-free alternative.
  • 1/4 teaspoon Cayenne Pepper Omit for a milder dish.
  • 1 teaspoon Garam Masala Essential for authentic taste.
For Garnish
  • 1/4 cup Fresh Parsley Optional garnish.

Equipment

  • Mixing bowl
  • large skillet

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine chicken thighs with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Ensure the chicken is well coated in the marinade. Cover and let it marinate in the refrigerator for at least 15 minutes.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and sear for 8-10 minutes until golden brown and cooked through.
  3. In the same skillet, reduce heat to medium, add butter. Once melted, add minced garlic and diced onion, sauté for 3-4 minutes until onion is translucent.
  4. Stir in tomato sauce and a pinch of sugar, simmer for 5 minutes. Scrape browned bits from the skillet to enhance flavor.
  5. Add the cooked chicken back, followed by heavy cream. Stir gently and simmer for 5 minutes.
  6. Sprinkle in cayenne pepper, garam masala, and black pepper to taste, simmer for an additional 10 minutes.
  7. Incorporate the remaining butter for a luxurious finish. Garnish with chopped parsley if desired and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage up to 2 months.

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