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.
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/