Ingredients
Method
Marinating the Chicken
- In a bowl, mix chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes for better flavor.
Cooking the Chicken
- In a large pan, heat vegetable oil over medium heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
Preparing the Sauce Base
- In the same pan, add 1 tablespoon of butter. Add minced garlic and diced onion. Cook until the onion is soft and translucent.
Building the Sauce
- Pour in tomato sauce, sugar, salt, and black pepper. Stir well and let it simmer for 5 minutes.
Seasoning and Simmering
- Return the chicken to the pan. Add heavy cream, cayenne pepper (if using), garam masala, and an extra ½ teaspoon curry powder. Mix everything together and let it simmer for another 10 minutes.
Finishing with Butter
- Stir in the remaining 2 tablespoons of butter until melted and combined for extra richness.
Serving
- Remove from heat and garnish with fresh parsley if desired. Serve your butter chicken with naan bread and steamed rice.
Nutrition
Notes
To store leftovers, let the butter chicken cool completely. Transfer it to an airtight container and keep it in the fridge for up to 3 days. You can also freeze it for up to 3 months. When reheating, add a splash of cream or water to keep the sauce creamy.