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Homemade Butter Chicken

Savory Homemade Butter Chicken That Warms Your Soul

Experience the rich, aromatic flavors of Homemade Butter Chicken that will transport you to the bustling streets of Delhi.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Chicken
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Opt for chicken breasts for a leaner option.
  • 1 teaspoon Salt Adjust according to your taste preferences.
  • 1 teaspoon Garlic Powder Fresh garlic gives a more robust taste.
  • 1 teaspoon Sweet Paprika Smoked paprika for a smoky twist.
  • 1 tablespoon Curry Powder Feel free to explore different blends for variety.
  • 1 cup Greek Yogurt Swap for coconut cream for a dairy-free version.
For the Sauce
  • 2 tablespoons Vegetable Oil Can be replaced with any neutral oil.
  • 2 tablespoons Butter Use vegan butter for a dairy-free option.
  • 3 cloves Garlic Fresh and aromatic.
  • 1 medium Onion Shallots can be a delicious substitute.
  • 1 cup Tomato Sauce Tomato paste or crushed tomatoes work well too.
  • 1 teaspoon Sugar Honey or agave syrup are natural alternatives.
  • 1 teaspoon Black Pepper Adjust the amount to suit your spice tolerance.
For the Creamy Finish
  • 1 cup Heavy Cream Coconut cream works for a dairy-free option.
  • 1/2 teaspoon Cayenne Pepper Optional for heat.
  • 1 teaspoon Garam Masala Making your own ensures freshness.
  • 2 tablespoons Fresh Parsley Cilantro can be used for a twist.

Equipment

  • Large bowl
  • Skillet

Method
 

Marinating and Cooking
  1. In a large bowl, combine chicken thighs with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly and let it rest for 15 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken, cooking for about 8-10 minutes until golden brown.
Sauce Preparation
  1. In the same skillet, melt butter over medium heat. Add minced garlic and diced onion, sautéing for about 5 minutes.
  2. Stir in tomato sauce and sugar, allowing it to simmer for 2-3 minutes. Reintroduce the cooked chicken, ensuring it’s well-coated.
Finishing Touches
  1. Pour in the heavy cream, stirring until the sauce turns a beautiful orange hue. Cook for another 2-3 minutes.
  2. Sprinkle in cayenne pepper, garam masala, additional curry powder, and black pepper. Let the sauce simmer for about 10 minutes.
  3. Add any remaining butter to the sauce, stirring until fully melted and the mixture is smooth.
Serving
  1. Plate your homemade Butter Chicken hot alongside warm naan and fluffy rice. Garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 4mgCalcium: 70mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months. Reheat gently on the stove, adding a splash of cream or water as needed.

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