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Easy Homemade Butter Chicken

Easy Homemade Butter Chicken with Naan and Rice
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Say hello to your new favorite comfort food—Butter Chicken! This creamy, spiced dish is a rich, velvety masterpiece that’s surprisingly easy to make at home. Whether you’re cozying up for a family dinner or impressing friends, it’s the perfect recipe to serve with warm naan and fluffy rice!

Ingredients

Scale

For the 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

For the Butter Chicken Sauce

  • 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)
  • 1 teaspoon garam masala
  • ½ teaspoon curry powder
  • ¼ cup freshly chopped parsley (optional, for garnish)

To Serve

  • Naan bread
  • Steamed rice

Instructions

1. In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to coat and marinate for at least 15 minutes.

2. Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add chicken and cook 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove and set aside.

3. Reduce heat to medium. Add 1 tablespoon of butter to the skillet. Deglaze the pan, scraping browned bits. Add garlic and onion with a pinch of salt. Sauté until translucent and fragrant.

4. Stir in tomato sauce and sugar. Simmer for 2-3 minutes. Add chicken back into skillet and mix well. Pour in heavy cream and stir until sauce is orange.

5. Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Simmer on low for 10 minutes to meld flavors. Adjust seasoning as needed.

6. Stir in remaining 2 tablespoons of butter until melted for a silky finish. Garnish with parsley if desired.

7. Serve hot with naan bread and steamed rice. Enjoy!

Notes

If the sauce becomes too runny, mix 1 tablespoon of cornstarch with 1/3 cup water and add to the sauce. Let it simmer for 5 minutes to thicken.

You can substitute chicken breasts if preferred, but thighs offer more flavor and tenderness.

Leftovers taste even better the next day as the flavors continue to develop.

Find it online: https://cookingwithramsay.com/easy-homemade-butter-chicken/