This Indian Butter Chicken recipe is THE EASIEST to make at home and WITHOUT BUTTER! This aromatic restaurant quality curry delivers BIG flavor every time! Recipe adapted from RecipeTin Eats.
Combine Marinade ingredients with the chicken in a bowl. Cover and refrigerate for an hour, overnight, or up to 24 hours.
Heat the oil over high heat in a large fry pan or wok. Add the marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn't really brown due to the marinade.
Add the tomato sauce, sugar and salt. Stir to combine. Turn heat to low and simmer uncovered for 15 minutes. Sauce will thicken and reduce.
Season with salt if needed. Stir through the cream and simmer another 5 minutes. Remove from heat.
Garnish with cilantro leaves and a pinch of some more Garam Masala. Serve over rice and with garlic naan bread. (See Note 3)
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Notes
Use more or less Garam Masala depending on your taste for heat. This is not a very hot dish, the spice blend is more flavor than heat. I think sometimes people confuse spicy with heat and there is a difference! :)
I use Tomato Sauce in this recipe and have also used Tomato Passata, both work well in this. Tomato Passata is uncooked tomato puree that has been strained of seeds and skins. It is not cooked, where Tomato Sauce is cooked and often has other ingredients such as carrots, onions, sugar and garlic. If you want little bits of tomato in the sauce passata works well. Smoother go tomato sauce. Passata is readily available in most supermarkets, usually alongside pasta sauces. It costs just a little more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes. (Australia, from what I understand don't use what you call Tomato Sauce!).
You can pick up frozen baked naan at most supermarkets or Trader Joe's if available near you.