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Homemade Butter Chicken

Creamy Homemade Butter Chicken that Melts in Your Mouth

Experience the heartwarming comfort of Homemade Butter Chicken with creamy, tomato-based sauce for a delightful family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless chicken thighs Juicy and tender; breasts can be used if preferred.
  • 1 cup Greek Yogurt Helps tenderize chicken; buttermilk can be a substitute.
For the Spices
  • 1 teaspoon Salt Essential for seasoning; adjust based on dietary needs.
  • 1 teaspoon Garlic Powder Fresh garlic can substitute for extra punch.
  • 1 teaspoon Sweet Paprika Try smoked paprika for more depth.
  • 1 tablespoon Curry Powder Customize according to your spice preference.
For the Cooking Base
  • 2 tablespoons Vegetable Oil Any neutral oil will work well.
  • 2 tablespoons Butter Ghee can be used for a traditional touch.
  • 1 medium Onion (diced) Shallots can be used for a milder flavor.
For the Sauce
  • 1 cup Tomato Sauce Canned crushed tomatoes are a great alternative.
  • 1 teaspoon Sugar Balances acidity; honey or maple syrup can be used.
  • to taste Black Pepper & Cayenne Pepper Adjust for heat preference.
  • 1 cup Heavy Cream Coconut cream serves as a dairy-free substitute.
  • 1 teaspoon Garam Masala A special spice blend that elevates the flavor.
For the Final Touch
  • 2 tablespoons Fresh Parsley Cilantro can be an excellent alternative.

Equipment

  • Mixing Bowl
  • skillet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the boneless chicken thighs with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Stir until the chicken is thoroughly coated. Cover and marinate for at least 15 minutes.
  2. Heat a skillet over medium heat and add vegetable oil and a tablespoon of butter. Once melted, add the marinated chicken and brown for about 6-8 minutes. Remove and keep warm.
  3. In the same skillet, add another tablespoon of butter and diced onions. Sauté for 3-4 minutes until onions are translucent. Add minced garlic and sauté for another minute until golden.
  4. Pour in the tomato sauce, sugar, salt, black pepper, and cayenne pepper. Stir and bring to a simmer for about 5 minutes.
  5. Lower heat and mix in heavy cream and garam masala. Simmer for another 5 minutes until creamy.
  6. Return cooked chicken to skillet, mixing to coat. Simmer for another 5-10 minutes. Garnish with fresh parsley before serving hot with naan or steamed rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 70mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze for up to 3 months. Reheat gently for best results.

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