Ingredients
Scale
- 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
- 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
- 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)
- Naan bread, for serving
- Steamed rice, for serving
Instructions
- Marinate the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt for at least 15 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook the marinated chicken until browned and cooked through, about 8-10 minutes. Remove and set aside.
- In the same skillet, melt 2 tablespoons of butter, add minced garlic and diced onion, sautéing until fragrant, about 5 minutes.
- Add tomato sauce, sugar, salt, and black pepper. Simmer for a few minutes.
- Stir in heavy cream, cayenne pepper, garam masala, and additional curry powder. Simmer for about 10 minutes until sauce thickens.
- Finish with remaining tablespoon of butter and return cooked chicken to the skillet, simmer for a few more minutes.
- Garnish with chopped parsley and serve with naan or rice.
Notes
For deeper flavors, marinate the chicken longer, and adjust spice levels to taste. Serve with warm naan and rice for best experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 150mg
Keywords: butter chicken, Indian cuisine, comfort food, easy recipes