Creamy Butter Chicken

1 hour Prep Time
30 minutes Cook Time
6 Servings

This creamy butter chicken is rich, comforting, and packed with flavor from a spiced yogurt marinade and a velvety tomato-butter sauce. Made with Red Gold Crushed Tomatoes, the sauce has bright tomato flavor that balances the warm spices and heavy cream. Serve it with basmati rice and garlic naan for a cozy dinner that feels especially worth making. @thefeedfeed @aelencooks

Ingredients

FOR THE CHICKEN MARINADE

  • 2 to 3 chicken breasts, cut into cubes
  • 1 cup low-fat plain yogurt
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • Juice of 1/2 lemon
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 tablespoon garam masala
  • FOR THE BUTTER SAUCE
  • 1 tablespoon ghee, divided
  • 1 tablespoon olive oil
  • 1/2 large onion, diced
  • 1 1/2 teaspoons garlic paste
  • 1 1/2 teaspoons ginger paste
  • 2 teaspoons ground coriander
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 can Red Gold Canned Crushed Tomatoes 15 oz
  • 1 cup heavy cream
  • FOR SERVING
  • Chopped cilantro or parsley
  • Basmati rice
  • Garlic naan

Instructions

Step One

In a large bowl, combine the chicken, yogurt, garlic paste, ginger paste, lemon juice, smoked paprika, turmeric, cumin, cayenne, chili powder, salt, and garam masala. Mix until the chicken is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.

Step Two

Heat the olive oil and 1/2 tablespoon of the ghee in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on both sides and most of the liquid has evaporated. The chicken does not need to be fully cooked through at this stage. Transfer to a plate and set aside.

Step Three

Reduce the heat to medium-low. Add the remaining 1/2 tablespoon ghee to the same pan. Once hot, add the onion and cook until softened and translucent.

Step Four

Add the garlic paste, ginger paste, coriander, garam masala, cumin, sugar, and salt. Stir well and scrape up any browned bits from the bottom of the pan.

Step Five

Add the Red Gold Crushed Tomatoes and bring to a gentle simmer. Stir in the heavy cream and cook until the sauce is smooth and lightly bubbling.

Step Six

Return the chicken to the pan. Cover and simmer over low heat for 5 to 8 minutes, or until the chicken is cooked through and the sauce is thickened. If the sauce becomes too thick, add up to 1/4 cup water to loosen it.

Step Seven

Garnish with a drizzle of heavy cream, chopped cilantro or parsley, and serve with basmati rice and garlic naan.

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