Description
A cozy and creamy butter chicken recipe that is easy to make and perfect for weeknight dinners.
Ingredients
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon 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 (adjust to taste)
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread
- Steamed rice
Instructions
- Mix the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
- Heat 3 tablespoons of vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing until fragrant—approximately 2-3 minutes.
- Pour in the 15-ounce can of tomato sauce while stirring in the sugar, 1 teaspoon salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and ½ teaspoon curry powder. Let this mixture simmer for a few minutes to meld the flavors.
- Cook the marinated chicken in another pan over medium-high heat until browned and thoroughly cooked, about 6-8 minutes.
- Add the cooked chicken to the sauce. Stir in the remaining 2 tablespoons of butter, allowing it to melt into the sauce. Simmer for a few more minutes to combine everything seamlessly.
- Garnish with freshly chopped parsley if desired. Serve hot with naan bread and steamed rice.
Notes
For a spicier version, increase the cayenne pepper or add more curry powder. This dish develops more flavors when reheated, making it perfect for meal prepping.
