Can I use chicken breast instead of thighs?

Yes, chicken breast works fine. Just avoid overcooking, as it dries out faster than thighs.

What can I use instead of heavy cream?

You can use coconut cream, half-and-half, or cashew cream for a dairy-free or lighter version.

How spicy is this butter chicken?

It’s mildly spiced. For more heat, add cayenne or chili flakes to taste.

Easy Homemade Butter Chicken – Simple & Sensational Dinner

Name: Easy Homemade Butter Chicken – Simple & Sensational Dinner
Prep time: 5 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian-American
Ingredients: 1½ lbs boneless chicken thighs, cut into chunks; 1 tsp salt; 1 tsp garlic powder; 1 tsp sweet paprika; ½ tsp curry powder; 1 tbsp Greek yogurt; 3 tbsp vegetable oil; 3 tbsp butter (divided); 6 garlic cloves, minced; 1 medium onion, diced; 1 can (15 oz) tomato sauce; 1 tsp sugar; 1 tsp salt (adjust to taste); ½ tsp black pepper; 2 cups heavy cream; ½ tsp cayenne pepper (optional); 1 tsp garam masala; ½ tsp curry powder (additional); ¼ cup freshly chopped parsley; Steamed rice or naan

Description

Creamy, rich, and mildly spiced — this easy homemade butter chicken is the ultimate comfort dish for busy weeknights. Ready in 45 minutes with tender chicken, a tomato-cream sauce, and warming Indian spices.

Ingredients

Scale

**For the Chicken Marinade**:

1½ lbs boneless chicken thighs, cut into chunks

1 tsp salt

1 tsp garlic powder

1 tsp sweet paprika

½ tsp curry powder

1 tbsp Greek yogurt

**For the Sauce**:

3 tbsp vegetable oil

3 tbsp butter (divided)

6 garlic cloves, minced

1 medium onion, diced

1 can (15 oz) tomato sauce

1 tsp sugar

1 tsp salt (adjust to taste)

½ tsp black pepper

2 cups heavy cream

½ tsp cayenne pepper (optional)

1 tsp garam masala

½ tsp curry powder (additional)

**Optional Garnishes & Sides**:

¼ cup freshly chopped parsley

Steamed rice or naan

Cook Mode Prevent your screen from going dark

Instructions

1. Marinate the chicken with salt, garlic powder, paprika, curry powder, and yogurt. Let sit at least 15 minutes.

2. Heat oil in a skillet. Sear chicken pieces until golden and cooked through, about 8–10 minutes. Remove from pan and set aside.

3. Reduce heat, melt 1 tbsp butter, then sauté garlic and onion until soft and translucent.

4. Add tomato sauce and sugar. Stir and simmer for 2–3 minutes.

5. Return chicken to the pan. Pour in cream and stir until combined. Add cayenne (optional), garam masala, curry powder, black pepper, and salt. Simmer 10 minutes.

6. Stir in 2 tbsp cold butter for a smooth finish. Garnish with parsley and serve hot with rice or naan.

Notes

• Marinate up to 4 hours for deeper flavor.

• Coconut cream or cashew cream can be used for a dairy-free version.

• Add more cayenne if you like it spicy.

• Keeps well in fridge (3 days) or freezer (2 months). Reheat gently.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Chicken Recipes
Method: Stovetop
Cuisine: Indian-American

Nutrition

Serving Size: 1 plate
Calories: 480
Sugar: 6g
Sodium: 750mg
Fat: 36g
Saturated Fat: 20g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 29g
Cholesterol: 145mg