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This comforting butter chicken recipe brings restaurant flavor home with simple steps and everyday ingredients. It is my secret weapon for casual dinner parties and busy weeknights alike delivering rich creamy curry sauce in just about thirty minutes
The first time I made this was on a rainy Tuesday night when I craved Indian flavors but had only fifteen minutes and a few basics It is now the weekly family request and my favorite dinner to share with guests
Ingredients
- Chicken thighs: provide juicy texture and soak up all the flavors Use thighs over breasts for tenderness
- Salt: ensures each bite is seasoned Choose fine sea salt for even seasoning
- Garlic powder: infuses the marinade with deep flavor Always use fresh garlic powder for best aroma
- Sweet paprika: brings color and mild smokiness Opt for fresh bright red paprika from a good spice shop
- Curry powder: creates depth and gentle warmth Check freshness since stale powder dulls the dish
- Greek yogurt: tenderizes and gives the chicken a tangy note Go for plain full fat for richness
- Vegetable oil: allows for even browning of chicken Neutral oils like sunflower or canola work well
- Butter: for classic richness and a silky finish Use unsalted butter for control
- Garlic and onion: together build a savory flavorful base Buy firm onions and plump garlic cloves for sweetness
- Tomato sauce: gives tang and body Look for smooth pure sauce without extra seasonings
- Sugar: balances acidity Add white granulated for clean sweetness
- Black pepper: for a subtle background heat Grind fresh for full effect
- Heavy cream: brings the signature creamy texture Always use full fat and check the date for quality
- Cayenne pepper: optional for spicy heat Add if you like it hot
- Garam masala: finishes with an aromatic blend Buy a trusted Indian blend or make your own for freshest flavor
- Parsley: adds color and freshness at the end Fresh chopped parsley livens things up
- Naan bread and steamed rice: soaks up all that tasty sauce Your favorite storebought naan or jasmine basmati rice works great
Step By Step Instructions
- Marinate the Chicken:
- Combine chicken salt garlic powder sweet paprika curry powder and Greek yogurt in a bowl Mix to coat each piece and let it rest at least fifteen minutes The yogurt tenderizes the chicken as the spices seep in
- Cook the Chicken:
- In a large skillet heat vegetable oil over medium high Add the marinated chicken and cook until browned all over and cooked through about eight to ten minutes Stir occasionally for even browning Remove the chicken but leave the oil in the pan
- Prepare the Sauce Base:
- Turn the heat down to medium Melt one tablespoon butter into the pan Immediately add garlic and onion along with a pinch of salt Sauté slowly until the onion turns translucent and fragrant about six minutes Scrape the bottom for all the tasty brown bits
- Build the Sauce:
- Pour in tomato sauce and sugar Stir and let simmer two to three minutes Add the cooked chicken back into the skillet Pour in heavy cream and mix well The sauce turns a sunset orange and starts smelling amazing
- Season and Simmer:
- Sprinkle in cayenne pepper garam masala extra curry powder and black pepper Let this mixture bubble gently on low heat for ten minutes so every flavor develops perfectly Taste and add more salt if needed
- Finish with Butter:
- Drop in remaining cold butter and swirl the pan until just melted This gives the sauce extra gloss and an ultra creamy mouthfeel Scatter chopped parsley for color and a fresh note
- Serve and Enjoy:
- Serve the butter chicken piping hot alongside naan and a heap of rice Spoon plenty of sauce over everything and get ready for a comforting meal
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I absolutely love the way garam masala transforms the sauce with just a teaspoon adding a touch of sweetness and warmth that feels almost magical My kids especially remember the night we made this for a birthday party and everyone kept coming back for thirds
Storage Tips
Butter chicken will hold beautifully in the fridge for up to three days Store in a lidded glass container for best flavor You can also freeze it in single serve portions for a future heat and eat meal The sauce may thicken in the fridge so loosen with a splash of cream or water during reheating
Ingredient Substitutions
Chicken breast can be swapped in but watch careful not to overcook Coconut cream can stand in for heavy cream if you want to make this lactose free For more veggie power stir in a cup of spinach or green peas just at the end
Serving Suggestions
Butter chicken is perfect with extra naan for scooping or basmati rice to catch every bit of sauce Top with extra parsley or fresh cilantro for a very lively finish For parties offer cucumber salad and pickled onions on the side
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Cultural Roots
Butter chicken also called murgh makhani was first created in Delhi by chefs looking for ways to use leftover tandoori chicken The marriage of tomato cream and fragrant spices defines North Indian comfort food at its best Inspired by the street food of Delhi I have tried my best to bring this iconic Indian favorite home without fuss
Frequently Asked Questions
- → What cut of chicken works best?
Boneless, skinless chicken thighs are preferred for their tenderness and juiciness. They remain moist during simmering and absorb spices well.
- → How long should I marinate the chicken?
A marination time of at least 15 minutes ensures the chicken soaks up the flavors, but longer (up to overnight) enhances the taste even more.
- → Can I make the sauce spicier?
Adjust heat by adding more cayenne pepper or extra black pepper. Taste as you go to reach your desired spice level.
- → Which sides pair best with this dish?
Steamed basmati rice and warm naan bread are classic options that complement the creamy, aromatic sauce beautifully.
- → Can I use pre-cooked chicken?
While fresh marinated chicken is ideal for absorbing flavors, pre-cooked chicken can be used for convenience—simply heat through in the sauce.
- → Is Greek yogurt essential for the marinade?
Greek yogurt helps tenderize and flavor the chicken, but plain yogurt works if needed. Avoid flavored or sweetened varieties.