This butter chicken uses tomato paste as a shortcut to deep, concentrated flavor without chopping fresh tomatoes, delivering a creamy, savory dish that's perfect for busy weeknights. The result is restaurant-quality comfort food in minimal time.
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Heat oil and 1 tablespoon of butter in a large skillet or pan over medium-high heat.
Once hot, add the cubed chicken breast and cook for a few minutes until it begins to turn opaque.
Add the butter chicken masala blend, Kashmiri red chili powder, and salt. Stir well to coat the chicken evenly.
Add the tomato paste and sauté for a minute or two, stirring constantly, until it darkens to a deep red color.
Pour in the water, stir to combine, then cover the pan. Reduce the heat to low and simmer for 20 minutes, or until the chicken is tender and cooked through.
Uncover the pan and pour in the heavy cream. Stir until the sauce is smooth and creamy.
Continue to simmer uncovered for a few more minutes until the sauce thickens slightly and develops a rich orange color.
For extra richness, stir in the final tablespoon of butter until it melts.
Garnish with chopped fresh cilantro and a squeeze of lemon juice before serving.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, thinning with water or cream as needed. Freezes well for up to 2 months; thaw in the refrigerator before reheating.
Yes. Thighs will take 2–3 minutes longer to cook and will be more tender and forgiving, though the cooking time in the recipe should still work.
A premixed spice blend designed for butter chicken, typically containing garam masala, cumin, coriander, and other warm spices. It saves time and ensures balanced flavor.
Yes. Cook through completion, cool, and refrigerate up to 3 days. Reheat gently on the stove over medium heat, adding a splash of water or cream if it thickens too much.
Yes, as written. Check that your butter chicken masala blend is certified gluten-free if that's a concern.
The chicken is cooked through when it reaches 165°F internally or shows no pink when cut at the thickest part. Cubed pieces typically cook in 8–10 minutes in the sauce.
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