Can I make this Quick & Easy Homemade Butter Chicken Recipe in a slow cooker?

Yes. Sear the chicken first, then add all sauce ingredients to the slow cooker. Cook on low for 3–4 hours. Stir in cream and butter near the end to keep the sauce creamy.

Can I use chicken breasts for this Quick & Easy Homemade Butter Chicken Recipe?

You can. Use boneless breasts cut into even pieces. Reduce simmer time and watch for dryness. Chicken thighs stay juicier and more forgiving.

How do I make the sauce less rich?

Replace half the heavy cream with low-fat milk or evaporated milk. Simmer gently and adjust seasoning. Keep a small amount of butter for flavor.

Quick & Easy Homemade Butter Chicken Recipe

Description

A rich, creamy tomato sauce with tender chicken ready in under an hour, perfect for a comforting weeknight dinner.

Ingredients

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
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 cups heavy cream
½ teaspoon cayenne pepper (optional for heat)
1 teaspoon garam masala
½ teaspoon curry powder
¼ cup freshly chopped parsley (optional, for garnish)
Naan bread
Steamed rice

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Instructions

Combine chicken, 1 teaspoon salt, garlic powder, paprika, ½ teaspoon curry powder, and Greek yogurt in a bowl. Toss to coat. Let rest 15–30 minutes.
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer. Sear until golden on all sides, about 3–4 minutes per side. Remove the chicken and set aside.
In the same pan, melt 2 tablespoons butter. Add minced garlic and diced onion. Sauté until onions turn translucent and soft.
Add the 15-ounce can of tomato sauce. Stir in 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Add ½ teaspoon cayenne if you want heat. Reduce heat and simmer for 5–8 minutes.
Slowly stir in 2 cups heavy cream. Add 1 teaspoon garam masala and ½ teaspoon curry powder. Return seared chicken to the pan and reduce heat to low. Simmer gently until the chicken reaches 165°F and the sauce thickens, about 8–10 minutes.
Stir in the remaining tablespoon of butter. Taste and adjust for seasoning.
Serve with steamed basmati rice or warm naan bread. Garnish with chopped parsley if desired.

Notes

For a lighter version, replace half of the heavy cream with plain Greek yogurt. Keep spices balanced; adjust seasoning after adding cream.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing
Cuisine: Indian