Quick & Easy Homemade Butter Chicken Recipe

Butter Chicken, or Murgh Makhani, is a beloved Indian dish known for its rich, creamy texture and aromatic spices. Originating from Delhi, it has become a global favorite, often served with naan or steamed rice. This recipe offers a simplified version that doesn't compromise on flavor. By marinating chicken in a blend of yogurt and spices, then simmering it in a tomato-based sauce enriched with cream and butter, you can recreate this restaurant-style dish at home in under an hour. It's perfect for a comforting family meal or impressing guests with minimal effort.

Ingredients:

• 500g skinless, boneless chicken thighs, cut into bite-sized pieces

• 1 tablespoon garlic powder

• 1 tablespoon sweet paprika

• 1 tablespoon curry powder

• ½ teaspoon cayenne pepper (optional, adjust to taste)

• 1 teaspoon garam masala

• 1 teaspoon black pepper

• 1 teaspoon salt

• ½ cup Greek yogurt

• 3 tablespoons oil (for cooking)

• 1 tablespoon butter

• 3 cloves garlic, minced

• 1 medium onion, finely diced

• 1 cup tomato sauce

• 1 tablespoon sugar

• 1 cup heavy cream

• 2 tablespoons cold butter (for finishing)

• Fresh parsley, chopped (for garnish)

• Naan bread and steamed rice (for serving)

Directions:

1. Marinate the Chicken: In a medium bowl, combine chicken pieces with garlic powder, sweet paprika, curry powder, cayenne pepper, garam masala, black pepper, salt, and Greek yogurt. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes.

2. 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.

3. Prepare the Sauce Base: In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Add the minced garlic and diced onion, sautéing until the onion is translucent and fragrant.

4. Build the Sauce: Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes. Return the cooked chicken to the skillet and mix well. Pour in the heavy cream, stirring until the sauce turns a rich orange hue.

5. Season and Simmer: Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld.

6. Finish with Butter: Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish.

7. Serve: Garnish with freshly chopped parsley. Serve hot with naan bread and steamed rice.
   
   

Nutritional Information (per serving):

• Calories: Approximately 491 kcal

• Protein: 39g

• Fat: 33g

• Carbohydrates: 9g

• Fiber: 2g

• Sugar: 3g

• Sodium: 963mg

• Cholesterol: 198mg

• Potassium: 895mg

• Vitamin A: 1405 IU

• Vitamin C: 8mg

• Calcium: 67mg

• Iron: 2mg