Butter Chicken Tomato Curry (Printable version)
Tender chicken in a creamy, spiced tomato sauce. Quick Indian comfort food ready in 40 minutes.
# 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
# How to Make It:
01 - Combine chicken pieces with yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt in a large bowl. Mix thoroughly to coat evenly. Cover and marinate for at least 10 minutes, up to 1 hour for enhanced flavor penetration.
02 - Heat 1 tbsp butter and vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook for 5-6 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 - In the same skillet, add remaining 1 tbsp butter. Sauté chopped onions for 3-4 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 release essential oils. Add crushed tomatoes and sugar; simmer for 5 minutes over medium heat, stirring occasionally to prevent sticking.
05 - Return seared chicken and any accumulated juices to the skillet. Reduce heat to medium-low and simmer for 8-10 minutes, or until chicken is fully cooked through and sauce begins to thicken slightly.
06 - Reduce heat to low. Stir in heavy cream and simmer for 2 additional minutes, allowing flavors to meld. Adjust seasoning with salt as needed. Remove from heat and let rest for 5 minutes before serving.
07 - Transfer to a serving dish and garnish generously with chopped fresh cilantro. Serve immediately alongside steamed basmati rice, jeera rice, or warm naan bread for soaking up the sauce.
# Expert Suggestions:
01 -
- The sauce comes together faster than delivery, but tastes like you spent all day cooking
- Leftovers somehow taste even better the next day
02 -
- Pat the chicken dry before marinating for better spice adhesion
- Let the sauce simmer uncovered so it thickens properly
03 -
- Use a large pan so everything cooks evenly without overcrowding
- Let the chicken come to room temperature before cooking for even browning