Butter Chicken Creamy Tomato (Printer-friendly)

Tender chicken in rich, creamy tomato sauce with aromatic spices

# What You’ll Need:

→ 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

# How-To Guide:

01 - Combine chicken with yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt in a large bowl. Mix thoroughly to coat all pieces. Cover and let 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. Remove chicken from skillet and set aside, reserving any juices.
03 - Add remaining 1 tablespoon butter to the same skillet. Sauté chopped onions for 3 to 4 minutes until soft and golden brown. 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. Cook for 30 seconds to bloom the spices. Add crushed tomatoes and sugar; simmer for 5 minutes, stirring occasionally, until the mixture begins to thicken slightly.
05 - Return chicken and any accumulated juices to the skillet. Simmer for 8 to 10 minutes, or until chicken is cooked through and sauce has thickened to a creamy consistency. Stir occasionally to ensure even cooking.
06 - Reduce heat to low. Stir in heavy cream and simmer for 2 additional minutes, allowing flavors to meld. Taste and adjust salt as needed. The sauce should be rich and velvety.
07 - Transfer to a serving dish and garnish with chopped fresh cilantro. Serve immediately while hot, accompanied by steamed basmati rice or warm naan bread for soaking up the sauce.

# Expert Advice:

01 -
  • The sauce is impossibly rich and velvety, yet it comes together with pantry staples you probably already have
  • Marinating the chicken for just 10 minutes makes it tender enough to cut with a fork, but you can let it go longer if you have time
  • This recipe strikes that perfect balance between authentic flavor and weeknight practicality
02 -
  • The sauce will look thin when you first add the cream, but it thickens beautifully as it simmers—have patience with those final minutes
  • Resist the urge to crank up the heat while searing the chicken; medium-high gives you better browning without burning the marinade
  • Leftovers taste even better the next day as the spices continue to meld together in the fridge
03 -
  • Letting the chicken marinate for an hour instead of ten minutes makes a noticeable difference in tenderness
  • A splash of cream or a tiny pinch of sugar can save an overly acidic sauce if your tomatoes were particularly tart

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