30-Minute Butter Chicken with Tomato Sauce
My Indian takeout butter chicken recipe is made with tender chicken breast, canned tomato sauce, heavy cream, and just a touch of spice. It’s simple comfort food you can make in under 30 minutes! We love serving it with steamed rice and naan.
Servings 6
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion finely diced
- 1 teaspoon fresh ginger finely chopped
- 4 cloves garlic minced
- 1.5-2 pounds boneless skinless chicken breasts chopped into bite size pieces
- 15 ounce can tomato sauce
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 teaspoon lemon juice
Instructions
- Add olive oil and butter into a large skillet over medium high heat. Add onions and cook until onions are translucent, about 2-3 minutes. Add fresh ginger and garlic, stirring for 30 more seconds.
- Add chopped up chicken breast, tomato sauce, garam masala, chili powder, cumin, salt and pepper into the skillet. Cook until the chicken is fully cooked inside, about 7-8 minutes, stirring occasionally.
- Add heavy cream and lemon juice, stirring to combine and bring to a light boil. Reduce heat, simmering for 10 minutes until sauce thickens.
- Serve this butter chicken over rice with naan next to it. Enjoy!
Notes
We rarely have leftovers with this butter chicken (it disappears fast!), but if you do, it keeps really well. Just store the chicken in an airtight container in the fridge for 3–4 days. When you’re ready to reheat, pop it in the microwave and warm in 30-second intervals until hot all the way through.