Description
A cozy, creamy Indian classic made easy in one skillet! This butter chicken is rich, flavorful, and better than takeout.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 tbsp Greek yogurt
1 tsp salt (plus more to taste)
1 tsp garlic powder
1 tsp sweet paprika
1/2 tsp curry powder (for marinade)
3 tbsp vegetable oil
3 tbsp butter (divided)
6 garlic cloves, minced
1 medium onion, diced
15 oz tomato sauce
1 tsp sugar
1/2 tsp black pepper
1/2 tsp curry powder (for sauce)
1 tsp garam masala
1/2 tsp cayenne pepper (optional)
2 cups heavy cream
1/4 cup chopped fresh parsley (optional)
To serve: steamed rice and naan
Instructions
1. In a bowl, combine chicken, yogurt, salt, garlic powder, paprika, and curry powder. Marinate for at least 15 minutes.
2. Heat oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through. Set aside.
3. In the same skillet, melt 2 tbsp butter. Add garlic and onion. Sauté until translucent.
4. Stir in tomato sauce and sugar. Simmer for 2–3 minutes.
5. Return chicken to pan. Pour in cream, stir until smooth orange sauce forms.
6. Add pepper, garam masala, curry powder, and cayenne. Simmer 10 minutes.
7. Stir in final 1 tbsp cold butter. Top with fresh parsley.
8. Serve hot with naan and rice.
Notes
Marinate the chicken for up to 4 hours for deeper flavor.
Use cold butter at the end for that restaurant-style finish.
Store leftovers up to 3 days refrigerated or 2 months frozen.
Reheat gently with a splash of cream or water.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken Recipes
- Method: Skillet
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg