Butter Chicken (Indian Chicken in Tomato Cream Sauce)

Recipe courtesy Carla Fitzgerald Williams, Rotisserie Chickens to the Rescue!, Hyperion Books, 2003

Show: Sara's SecretsEpisode: Shortcut Suppers:Rotisserie Chicken

Rated: 5 stars out of 5Rate itRead users' reviews (110)

RECIPE
COMMENTS & REVIEWS(110)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 30 min
Total:: 35 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Spice Blend:

1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne

Sauce:

3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons jarred minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream
Hot basmati rice, for serving
Pita bread, warmed according to package directions, for serving

Directions

To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.

Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand. Add to the pan along with the garlic, tomato paste and spice blend. Cook for 3 minutes and then add the tomato sauce and continue with the recipe. Serve over basmati rice.

Next Recipe

More recipes? Try these recommendations:

Similar Recipes

All About…

Comments & Reviews

recipe Butter Chicken (Indian Chicken in Tomato Cream Sauce)
K ny, NY 11-04-2009
Flag

really easy & delicious
Rated: 5 stars out of 5

Ok, perhaps I shouldn't comment b/c I did change the recipe up a little, I used 2 pounds of boneless skinless chicken thighs... and cut them into large chunks,browned them first,removed them from a pot and used that same pot to create the sauce - and instead of separate tomato sauce and diced tomatoes, I just used a larger box of diced tomatoes...the step that was very different was that I used an immersion blender to blend the sauce and make it smooth - this made the sauce similar to what you get in many Indian restaurants. But the main components, i.e. the spices, and listed items are perfect in making a flavorful and delicious dish. So easy to make, I'll probably stop ordering take out Indian.Read more
recipe Butter Chicken (Indian Chicken in Tomato Cream Sauce)
Sheila Raleigh, NC 10-20-2009
Flag

Excellent
Rated: 5 stars out of 5

We all loved this dish. Big fans of Indian food and this was perfect (followed spice amounts exactly). I did shred the... chicken, but next time would prefer cubed. Perfect with a bit of rice and some naan.Read more
recipe Butter Chicken (Indian Chicken in Tomato Cream Sauce)
Chris Olathe, KS 08-12-2009
Flag

Inexpensive, quick, and delicious!
Rated: 5 stars out of 5

This recipe has become one of my favorites to make (good thing, since my honey requests it fairly often), especially when I'm... short on time and/or money. I usually add a chopped jalapeno in with the onions to give it even more kick! LOVE IT!!Read more
recipe Butter Chicken (Indian Chicken in Tomato Cream Sauce)
Rodney Roswell, GA 08-03-2009
Flag

Very Tasty
Rated: 5 stars out of 5

I loved this recipe. I just chopped up some chicken breasts and flavored with onion powder and garlic before I sauteed it.... Otherwise followed the recipe. Makes a lot! Oh, I just used curry powder in place of garam masala. From the recipes I have seen it seems to be similar. Read more
recipe Butter Chicken (Indian Chicken in Tomato Cream Sauce)
Paul Tewksbury, MA 01-21-2009
Flag

Superb!
Rated: 5 stars out of 5

I too added an extra can of sauce, plus some hot curry powder, red peppers, baby corn and used Purdue short cuts.....real... easy!Read more
recipe Butter Chicken (Indian Chicken in Tomato Cream Sauce)
katherine Westerville, OH 01-05-2009
Flag

Delicious!
Rated: 5 stars out of 5

This recipe was awesome! If I were to change anything, I would double the sauce. Overall, it was delicious and easy to... make!Read more