Quick Easy Butter Chicken Delight

This quick and easy homemade butter chicken recipe delivers rich, creamy flavors with minimal fuss, making it a perfect weeknight meal or a special treat for any occasion. The tender chicken thighs marinated in yogurt and spices combine beautifully with a luscious tomato-cream sauce that you can whip up in under 30 minutes.

I first made this on a hectic weeknight and was amazed how restaurant-quality it tasted with such little effort. Now it’s a family favorite that everyone asks for again and again.

Ingredients

• Chicken thighs: skinless and boneless for tender juicy bites
• Salt: to enhance all the flavors in the dish
• Garlic powder: adds savory warmth throughout
• Sweet paprika: brings subtle smokiness and beautiful color
• Curry powder: gives a gentle aromatic spice foundation
• Greek yogurt: tenderizes the chicken and adds creaminess to the marinade
• Vegetable oil: for cooking chicken without overpowering flavor
• Butter: essential for rich, silky sauce texture
• Garlic cloves: fresh minced garlic builds pungent depth
• Medium onion: diced for sweetness and body in the sauce
• Tomato sauce: provides the tangy base, look for a good quality canned kind
• Sugar: balances acidity in the tomatoes
• Black pepper: freshly ground enhances spice complexity
• Heavy cream: is key for the creamy sauce that melts in your mouth
• Cayenne pepper: optional for a gentle kick if you like some heat
• Garam masala: warms the sauce with a mix of traditional Indian spices
• Fresh parsley: for garnish adding a hint of freshness and color
• Naan bread and steamed rice: to serve alongside, perfect for soaking up every drop of sauce

Instructions

Sauté the Aromatics:

Heat the vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook for eight to ten minutes, stirring occasionally until chicken is cooked through and golden. Set chicken aside but leave the oil in the pan to carry those delicious browned flavors forward.

Build the Flavor Base:

Turn heat down to medium and add one tablespoon of butter to the skillet. Scrape the bottom of the pan to deglaze it, lifting the browned bits for flavor& add a splash of water if needed. Add the minced garlic, diced onion, and a pinch of salt. Cook until onion becomes translucent and fragrant, about five minutes, which creates a rich foundation for the sauce.

Create the Sauce:

Pour in the tomato sauce and stir in sugar. Allow it to simmer gently for two to three minutes to meld the flavors and mellow the acidity. Return the cooked chicken to the skillet and combine well. Slowly add the heavy cream, stirring continuously until the sauce turns a velvety orange hue.

Season and Simmer:

Sprinkle in the garam masala, curry powder, black pepper, and cayenne if using. Let everything gently simmer over low heat for about ten minutes allowing the spices to deepen and harmonize while the sauce thickens slightly. Taste and adjust salt as needed.

Finish with Butter:

Add the remaining two tablespoons of cold butter pieces to the pan and stir until melted, giving the sauce an irresistible silky finish. Optionally garnish with freshly chopped parsley to brighten the dish.

Serve:

Serve with warm naan bread and steamed rice to savor each bite of the creamy, fragrant butter chicken.

My favorite ingredient has to be the garam masala. It’s like magic in powder form that instantly lifts the dish with warm, complex aromas. A memorable moment cooking this was the first time my kids declared it better than the takeout we used to order, making all the effort feel truly worth it.

Storage Tips

Store leftover butter chicken in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce thickens too much.

Ingredient Substitutions

Chicken breasts can be used instead of thighs but may dry out faster, so cook carefully. Coconut milk can replace heavy cream for a dairy-free option, yielding a subtly different flavor but just as creamy. Plain yogurt can substitute Greek yogurt in the marinade but may thin it slightly.

Serving Suggestions

Serve with basmati rice or garlic naan to soak up every drop of the sauce. A simple cucumber raita or green salad offers a refreshing contrast to the rich sauce. For a complete meal, add some roasted vegetables or sautéed spinach on the side.

Cultural Context

Butter chicken originates from Northern India and combines Mughal culinary influences with Punjabi spices and creaminess. It was created to use leftover tandoori chicken softened with a buttery tomato sauce, which explains its irresistibly rich yet balanced profile.

Seasonal Adaptations

In cooler months add a pinch of cinnamon or cloves for extra warmth. In warmer weather, skip the cream and try a lighter yogurt-based sauce with fresh tomatoes for a summery twist.

This butter chicken brings effortless comfort and impressive flavor to your table. Enjoy the rich sauce and tender chicken any night of the week.

FAQs about Recipes

→ What cut of chicken is best for this dish?

Boneless, skinless chicken thighs are ideal as they stay tender and absorb the spices well during marination and cooking.

→ How do I achieve the creamy texture of the sauce?

Slowly simmering tomato sauce with heavy cream and stirring in cold butter at the end creates a rich, smooth sauce.

→ Can I adjust the heat level in this dish?

Yes, cayenne pepper is optional and can be added or omitted to control spiciness according to preference.

→ What sides complement this flavorful dish?

Naan bread and steamed rice are traditional accompaniments that soak up the sauce beautifully, balancing the spices.

→ Is marinating the chicken necessary?

Marinating the chicken in yogurt and spices tenderizes it and infuses deep flavor, enhancing the overall dish.