Ah, butter chicken! Just the thought of warm, creamy sauce enveloping tender chicken fills my heart with joy. This Quick & Easy Homemade Butter Chicken Recipe makes me feel like I’m wrapped in a cozy blanket, ready for a delightful meal, even on the busiest weeknights. Picture the aromatic spices mingling in the air, inviting you to gather around the table. It’s a beautiful balance of comfort, nutrition, and simplicity, perfect for those who want good food without fuss. Trust me, once you taste this dish, it will quickly become a favorite!
Serving Versatility
One of the things I adore most about this Quick & Easy Homemade Butter Chicken Recipe is its versatility. You can serve it over fluffy steamed rice, pile it into warm naan bread, or even toss it with noodles for a fun twist. It can stand alone, or you can wrap it up in a lettuce leaf if you’re looking for a low-carb option. Regardless of how you choose to enjoy it, this dish offers a world of delicious possibilities.
Full Recipe Section
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
Directions:
- Marinate the Chicken: In a bowl, combine chicken chunks, salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix and let it marinate for at least 15 minutes.
- Cook the Chicken: Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and cook until golden brown. Remove and set aside.
- Prepare the Sauce Base: In the same skillet, add another tablespoon of butter and sauté the garlic and onion until soft and fragrant.
- Build the Sauce: Stir in the tomato sauce, sugar, salt, black pepper, and heavy cream. Mix well.
- Season and Simmer: Add the cooked chicken back to the sauce. Add cayenne pepper (if using), garam masala, and curry powder. Allow it to simmer for 15 minutes, stirring occasionally.
- Finish with Butter: Stir in the last tablespoon of butter for extra richness.
- Serve and Enjoy: Garnish with parsley if desired. Serve hot with naan or over rice.
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4
- Calories: Approximately 600 per serving
Why You’ll Love This Recipe
- Quick preparation
- Budget-friendly ingredients
- Big, cozy flavor
- Nutritional value
- Customizability
Cultural or Cooking Technique Note (Optional)
Butter chicken, originating from India, combines rich spices and creamy sauces. This dish showcases the beauty of traditional cooking techniques while allowing for modern adaptations. It’s all about bringing joy and comfort to the table, no matter where you’re from.
Serving Suggestions
- Over a bed of fluffy steamed rice for a satisfying meal.
- In warm naan bread, perfect for scooping up that delicious sauce.
- Tossed with your favorite noodles for a comforting pasta night.
- Wrapped in a lettuce leaf for a refreshing, low-carb grab-and-go option.
Pro Tips for Success
- Be mindful of the heat when cooking the chicken; you want it golden, not burnt.
- Taste as you go adjust the seasonings to make it your own.
- Chop the onions and garlic small for even cooking and flavor distribution.
Storage & Reheating
To store leftovers, place them in an airtight container in the fridge for up to 3 days or freeze for up to a month. When reheating, do it gently on the stovetop or in the microwave, adding a splash of water or cream to keep the sauce nice and silky.
Closing Paragraph
There’s something truly special about creating a dish like this from scratch. I encourage you to dive into your own kitchen, experiment, and make this recipe your own. Don’t hesitate to add a bit more spice or a unique twist that speaks to your taste! Share your experience with me by commenting below, and if you enjoyed this recipe, please give it a rating.
🎀 Final Thoughts
Thank you for joining me in my cozy kitchen today! I hope this butter chicken brings warmth and happiness to your dinner table. Remember, every meal is a chance to connect with those you love happy cooking!
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Butter Chicken
Ingredients
Marinade Ingredients
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
Cooking Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided)
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt, adjust to taste
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley (optional, for garnish)
Serving Suggestions
- Naan bread For scooping up the sauce.
- Steamed rice To serve under the butter chicken.
Instructions
Preparation
- In a bowl, combine chicken chunks, salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix and let it marinate for at least 15 minutes.
Cooking the Chicken
- Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and cook until golden brown. Remove and set aside.
Preparing the Sauce Base
- In the same skillet, add another tablespoon of butter and sauté the garlic and onion until soft and fragrant.
Building the Sauce
- Stir in the tomato sauce, sugar, salt, black pepper, and heavy cream. Mix well.
Finishing Touches
- Add the cooked chicken back to the sauce. Add cayenne pepper (if using), garam masala, and curry powder. Allow it to simmer for 15 minutes, stirring occasionally.
- Stir in the last tablespoon of butter for extra richness.
Serving
- Garnish with parsley if desired. Serve hot with naan or over rice.