Butter Chicken Creamy Tomato (Printable version)

Tender chicken simmered in a rich, spiced tomato cream sauce. Ready in 40 minutes, this classic Indian dish pairs perfectly with rice or naan.

# Ingredient list:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces

→ Marinade

02 - 1/2 cup plain yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp ground cumin
06 - 1 tsp garam masala
07 - 1 tsp chili powder
08 - 1 tsp salt

→ Sauce

09 - 2 tbsp unsalted butter
10 - 1 tbsp vegetable oil
11 - 1 large onion, finely chopped
12 - 3 garlic cloves, minced
13 - 1 tbsp fresh ginger, grated
14 - 1 1/2 tsp ground coriander
15 - 1 tsp paprika
16 - 1/2 tsp cayenne pepper
17 - 1 can (14 oz) crushed tomatoes
18 - 1/2 cup heavy cream
19 - 1 tbsp sugar
20 - Salt, to taste
21 - 2 tbsp fresh cilantro, chopped

# Directions:

01 - Combine chicken pieces with yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt in a large bowl. Mix thoroughly to coat all pieces. Cover and marinate for at least 10 minutes, or up to 1 hour for deeper flavor penetration.
02 - Heat 1 tablespoon butter and vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook for 5 to 6 minutes, turning occasionally, until lightly browned on all sides but not fully cooked through. Transfer chicken to a plate and set aside.
03 - In the same skillet, add remaining 1 tablespoon butter. Sauté chopped onions for 3 to 4 minutes until softened and golden. Add minced garlic and grated ginger; cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in ground coriander, paprika, and cayenne pepper. Toast spices for 30 seconds to release their essential oils. Pour in crushed tomatoes and sugar. Simmer for 5 minutes, stirring occasionally, until the mixture begins to thicken slightly.
05 - Return browned chicken and any accumulated juices to the skillet. Stir to coat chicken completely with the tomato sauce. Simmer for 8 to 10 minutes, or until chicken is cooked through and sauce has reached a rich, velvety consistency.
06 - Reduce heat to low. Pour in heavy cream and stir gently to incorporate. Simmer for 2 minutes to allow flavors to meld. Taste and adjust salt as needed. The sauce should be creamy and coat the back of a spoon.
07 - Transfer butter chicken to a serving dish. Sprinkle generously with chopped fresh cilantro. Serve immediately while hot, accompanied by steamed basmati rice or warm naan bread for soaking up the sauce.

# Expert Tips:

01 -
  • The creamy tomato sauce tastes like it simmered for hours but comes together in under 30 minutes
  • Marinating the chicken first makes every bite impossibly tender and infused with flavor
  • You can adjust the spice level to suit everyone at your table
02 -
  • The sauce will look quite thin before adding cream but thickens beautifully once it simmers with the chicken
  • Do not skip the sugar, it balances the acidity of tomatoes and ties all the spices together
  • Letting the dish rest for 5 minutes off heat makes the sauce even creamier
03 -
  • Grate ginger on a microplane to avoid any fibrous bits in your sauce
  • Let your chicken come to room temperature before searing for more even cooking

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