Back-Pocket Caper-Butter Chicken
Back-Pocket Caper-Butter Chicken is a comforting dish that brings together tender chicken cooked in a buttery, tangy sauce with a surprising twist of salty, briny capers. The capers add a…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Back-Pocket Caper-Butter Chicken is a comforting dish that brings together tender chicken cooked in a buttery, tangy sauce with a surprising twist of salty, briny capers. The capers add a little pop of flavor that makes this classic butter chicken stand out in the best way. It’s rich without being heavy, and the mix of spices and buttery goodness feels like a warm hug on a plate.
I love having this recipe tucked away in my back pocket for those days when I want something quick, flavorful, and a bit different. The capers give it a bright spark that keeps it from feeling too familiar, and the sauce thickens up perfectly to spoon over rice or naan. It’s also a great dish to make ahead because the flavors only get better after sitting for a while.
When I serve this butter chicken, I like to pair it with some fluffy basmati rice and a simple cucumber salad to keep things fresh and balanced. It’s one of those meals that everyone tends to ask for again because it’s so satisfying and easy to love. If you enjoy a little tang mixed with creamy sauce, this recipe will quickly become one of your favorites too!
Key Ingredients & Substitutions
Chicken: You can use thighs for juiciness or breasts for a leaner choice. Both work well; thighs stay moist, breasts cook faster.
Capers: Their tangy, salty flavor is key here. If you don’t have capers, try green olives chopped finely for a similar briny bite.
Heavy Cream: Adds richness and creaminess. For dairy-free, coconut cream is a smooth alternative that keeps the sauce thick and tasty.
Spices: Oregano, cumin, and smoked paprika give warmth and depth. Feel free to adjust spice levels or add a pinch of cayenne for extra heat.
Tomato Paste: It thickens the sauce and gives a slight tang. If unavailable, a small amount of canned tomato sauce or crushed tomatoes works too.
How Do I Get the Perfect Creamy Sauce Without It Separating?
To keep your sauce silky and creamy, it helps to add cream off the heat or on low heat. High heat can cause cream to curdle.
- After sautéing garlic and tomato paste, add chicken broth and capers, simmer gently.
- Reduce heat to low before stirring in cream; stir constantly to blend it smoothly.
- Simmer gently without boiling to thicken the sauce—it should coat a spoon nicely.
- If sauce thickens too much, add a splash of broth or cream to loosen it up.
Equipment You’ll Need
- Large skillet – perfect for searing chicken and simmering the sauce all in one pan.
- Tongs or spatula – makes flipping the chicken easy without breaking it apart.
- Measuring spoons and cups – helps keep your spices and liquids accurate for balanced flavor.
- Sharp knife and cutting board – essential for chopping garlic, capers, and herbs.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or firm tofu to change up the protein; both soak up the sauce well.
- Add a handful of chopped spinach or kale at the end for extra greens and color.
- Mix in a teaspoon of garam masala for a more traditional Indian spice profile.
- Top with crumbled feta or paneer cheese for a creamy, tangy boost that pairs nicely with capers.
Back-Pocket Caper-Butter Chicken
Ingredients You’ll Need:
For the Chicken and Sauce:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 4 cloves garlic, minced
- 1 tablespoon capers, drained and roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder or cayenne pepper (optional, for heat)
- 1 cup heavy cream or coconut cream (for a dairy-free option)
- 2 tablespoons tomato paste
- ½ cup chicken broth or water
- Fresh parsley or cilantro, chopped for garnish
- Naan or rice, for serving
Time You’ll Need
This recipe takes about 10 minutes to prepare your ingredients and about 25 minutes to cook, for a total of around 35 minutes until your flavorful caper-butter chicken is ready to serve.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Pat your chicken dry with paper towels. Sprinkle salt, pepper, oregano, cumin, paprika, and optional chili powder all over. Heat olive oil or butter in a big skillet on medium-high. When hot, lay in the chicken and cook 3-4 minutes each side until golden-brown. Then take it out and set aside.
2. Cook the Garlic and Tomato Paste:
Use that same skillet! Toss in the minced garlic and stir it for about 30 seconds till it smells amazing. Add tomato paste next and cook it for a minute to bring out the rich flavors.
3. Make the Creamy Caper Sauce:
Pour in the chicken broth, chopped capers, and cream. Stir everything together and let the sauce gently simmer so it thickens just a bit.
4. Combine and Simmer:
Put the chicken back in the skillet, spoon some sauce over it, then lower the heat to low. Cover and let it cook for 10-12 more minutes until the chicken is fully cooked and the sauce is creamy and delicious.
5. Final Touches and Serving:
Give the sauce a taste, adjust salt and pepper if needed. Sprinkle chopped fresh parsley or cilantro on top for a fresh zing. Serve your caper-butter chicken hot with warm naan or fluffy rice to soak up all the wonderful sauce.
Can I Use Frozen Chicken in This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight or use a quick thaw method before cooking. Pat the chicken dry well to avoid extra moisture that can affect searing.
Can I Make This Ahead of Time?
Absolutely. Prepare the dish up to the simmering step, then cool and refrigerate for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of broth or cream if the sauce gets too thick.
What Can I Substitute for Capers?
If you don’t have capers, chopped green olives work well as a stand-in to provide a similar salty, tangy pop in the sauce.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave until warmed through, stirring occasionally for even heat distribution.