Ingredients
Chicken Marinade
- 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
Cooking
- 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)
To Serve
- Naan bread
- Steamed rice
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to coat evenly. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping the cooking oil in the pan.
- Prepare the Sauce Base: Reduce heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping up any browned bits with a splash of water if necessary. Add minced garlic, diced onion, and a pinch of salt. Sauté until the onion is translucent and fragrant, about 4-5 minutes.
- Build the Sauce: Stir in the tomato sauce and sugar, allowing the sauce to simmer for 2-3 minutes. Return the cooked chicken to the skillet, mixing well with the sauce. Pour in the heavy cream and stir until the sauce turns a rich orange color.
- Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes to meld the flavors. Adjust salt and spices to taste.
- Finish with Butter: Stir in the remaining 2 tablespoons of cold butter, letting it melt into the sauce for a silky, smooth finish. Optionally, sprinkle freshly chopped parsley over the dish for garnish.
- Serve and Enjoy: Serve the butter chicken hot, accompanied by warm naan bread and steamed rice for a complete meal. Enjoy the creamy and aromatic flavors!
Notes
- For extra heat, increase the cayenne pepper or add chopped green chilies during cooking.
- Using chicken thighs keeps the meat juicy and tender compared to chicken breasts.
- Greek yogurt in the marinade helps tenderize the chicken and adds a subtle tang.
- Butter added at the end enriches the sauce and gives it a smooth texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent the cream from curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
