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Creamy Butter Chicken with Naan and Steamed Rice Recipe

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4.3 from 6 reviews

  • Author: Eve
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Butter Chicken recipe features tender bite-sized chicken thighs marinated in aromatic spices and Greek yogurt, then cooked to golden perfection before simmering in a rich, creamy tomato-based sauce infused with garlic, onions, and a blend of traditional Indian spices. Perfectly paired with warm naan bread or steamed rice, this dish brings the classic flavors of Indian comfort food to your table in under 30 minutes.

Ingredients

Chicken Marinade

  • 1.5 pounds skinless, boneless chicken thighs, cut into bite-sized chunks
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 0.5 teaspoon curry powder
  • 1 tablespoon Greek yogurt

Cooking Ingredients

  • 3 tablespoons vegetable oil
  • 3 tablespoons butter (divided)
  • 6 cloves garlic, minced
  • 1 medium onion, diced
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt (adjust to taste)
  • 0.5 teaspoon black pepper
  • 2 cups heavy cream
  • 0.5 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon garam masala
  • 0.5 teaspoon curry powder
  • 0.25 cup freshly chopped parsley (optional, for garnish)
  • to taste Naan bread
  • to taste Steamed rice

Instructions

  1. Marinate the Chicken: In a mixing bowl, combine the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly to coat all pieces evenly. Let the chicken marinate while you prepare the rest of the ingredients, allowing the flavors to penetrate the meat.
  2. Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken pieces and cook until they turn golden brown on all sides, about 7 to 10 minutes. Once cooked, remove the chicken from the skillet and set aside.
  3. Prepare the Sauce Base: In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and diced onions, sautéing until the onions become soft and fragrant, which usually takes about 3 to 5 minutes.
  4. Build the Sauce: Stir in the tomato sauce, sugar, salt, and black pepper into the skillet with the sautéed onions and garlic. Let the mixture simmer gently for about 5 minutes to blend the flavors.
  5. Season and Simmer: Add the heavy cream, cayenne pepper (if using), garam masala, and additional curry powder to the sauce. Stir well and let everything simmer together for another 10 minutes, or until the sauce thickens to a creamy consistency.
  6. Finish with Butter: Remove the skillet from heat and stir in the remaining tablespoon of butter until it melts completely and integrates into the sauce, giving it a glossy, rich finish.
  7. Serve and Enjoy: Plate the butter chicken by spooning the rich sauce and tender chicken pieces over warm steamed rice or alongside soft naan bread. Garnish with freshly chopped parsley if desired for added freshness and color.

Notes

  • Adjust the salt and spices according to your taste preferences to balance the dish perfectly.
  • The cayenne pepper is optional; omit or reduce it if you prefer a milder dish.
  • Using boneless chicken thighs adds juiciness and tenderness compared to breast meat.
  • For a lighter version, substitute heavy cream with coconut milk or a lower-fat cream alternative.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://everecipes.com/creamy-butter-chicken-with-naan-and-steamed-rice-recipe/