Q1: What is the absolute, number one secret to truly tender and juicy chicken in a curry?

The secret is the yogurt marinade ! Soaking your chicken in a simple marinade of yogurt and spices for even just 15-30 minutes is a classic and foolproof technique. The natural acidity and the enzymes in the yogurt work as a gentle tenderizer, breaking down the tough proteins in the chicken and guaranteeing an incredibly moist and flavorful result.

Q2: What is the difference between curry powder and garam masala?

Curry powder is a broad term for a spice blend that typically includes spices like turmeric, cumin, and coriander. It is used as a foundational flavor during the cooking process. Garam masala , on the other hand, is a classic Indian "finishing" spice blend. Its name translates to "warming spices," and it is typically a fragrant and aromatic blend of spices like cinnamon, cloves, cardamom, and black pepper. It is almost always added at the very end of the cooking process to preserve its delicate, beautiful aroma.

Q3: Can I make this butter chicken ahead of time?

Yes, this is an absolutely perfect make-ahead meal! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the curry cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q4: Can I make this recipe less spicy?

Yes! This recipe is naturally very mild . The only source of potential heat is the optional cayenne pepper. To ensure a completely mild, kid-friendly dish, you can simply omit the cayenne pepper .

Q5: Can I make this recipe in a slow cooker or an Instant Pot?

Yes! To make it in a slow cooker , simply marinate and sear your chicken on the stovetop first. Then, transfer the chicken and all the other ingredients (except for the final 2 tablespoons of butter) to your slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours . Stir in the final butter at the end. For the Instant Pot , use the "Sauté" function to sear your chicken and cook your aromatics. Then, add all the other ingredients, secure the lid, and pressure cook on High for 8 minutes .

Creamy & Easy Butter Chicken (30-Minute Recipe!)

A quick and easy, homemade recipe for classic Indian Butter Chicken (Murgh Makhani). This one-pan dish features bite-sized pieces of boneless, skinless chicken thigh that are first marinated in a flavorful mixture of Greek yogurt and spices. The chicken is then pan-fried until golden brown. A rich, creamy, and aromatic tomato-based sauce is created in the same skillet with onions, garlic, heavy cream, and a blend of Indian spices like garam masala and curry powder. The dish is finished with a swirl of cold butter for a silky texture and is typically served with naan bread and steamed rice.

Author: Grace

Ingredients

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
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

Marinate the Chicken: In a medium bowl, combine the chicken chunks, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, cover, and let it marinate for at least 15 minutes.
Cook the Chicken: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Prepare the Sauce: Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Add the minced garlic and diced onion and sauté until the onion is translucent.
Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes.
Add the cooked chicken back into the skillet. Pour in the heavy cream and stir until the sauce turns orange.
Add the cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes to allow the flavors to meld.
Finish the Dish: Stir in the remaining 2 tablespoons of cold butter until it melts into the sauce. Sprinkle with chopped parsley if desired.
Serve hot with naan bread and steamed rice.

Notes

This is a one-pan meal (for the main dish) where the sauce is built in the same skillet used to cook the chicken, incorporating all the flavorful browned bits.
Marinating the chicken in yogurt is a key step that helps to tenderize the meat.
Stirring in the cold butter at the very end is a classic technique called ‘monter au beurre’ which gives the sauce a rich, silky, and glossy finish.

Find it online: https://www.eatswithsoul.com/butter-chicken/