30 min–overnight (marinating) + 10 min chopping
25 min (browning chicken, onion base 5–6 min, simmering 10 min)
1 hr+ (depending on marinade time)
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Restaurant-Style Chicken in a Silky Tomato Butter Sauce
Tender pieces of marinated chicken simmer in a rich tomato cream sauce layered with warm Indian spices and finished with butter. Serve with warm flatbread, rice, or roti for a comforting and flavorful meal.
Marinate the chicken: In a bowl combine yogurt, lemon juice, garlic, ginger, garam masala, paprika, cumin, and salt.
Add the chicken pieces and toss to coat.
Cover and refrigerate at least 30 minutes (or up to overnight).
Cook the chicken: Heat a large skillet over medium-high heat.
Cook the marinated chicken in batches until lightly browned on the outside.
The chicken does not need to cook fully yet — it will finish cooking in the sauce.
Set aside.
Build the sauce base: In the same pan melt butter with olive oil.
Add diced onion and cook 5–6 minutes until soft and golden.
Stir in garlic and ginger and cook for another minute.
Add the spices and tomatoes: Stir in garam masala, paprika, cumin, and turmeric.
Add tomato puree and simmer 5 minutes to deepen the flavor.
Finish the sauce: Reduce heat and stir in the cream and honey.
Return the chicken to the pan and simmer 10 minutes until tender and the sauce thickens.
Add butter and garnish: Stir in the remaining butter until melted.
Finish with chopped cilantro.
Serve With:
