This butter chicken sauce recipe is creamy and packed full of flavor. Anytime you’re craving Indian, whip up a batch of this creamy, tomato-based sauce and serve it with chicken and rice.
In a large pot over medium heat, melt the butter. Add the onions and cook, stirring frequently, until translucent. Add the garlic and ginger, cook until the onions start to brown.
Add the tomato, jalapeno, garam masala, cumin, turmeric, salt, cinnamon, and cayenne. Cook until the jalapeño is soft, about 10 minutes.
Add the chicken broth and bring to a boil. Reduce the heat low and simmer uncovered for 15-20 minutes.
Remove from heat and let the sauce cool for 20 minutes then transfer to a blender and puree until smooth. If you have an emulsion blender you can use that to puree the sauce in the pot instead and you don't need to wait for it to cool.
Return the sauce to the saucepan. Stir in the cream and tomato paste. Simmer for another 5 minutes.
Store the sauce in an airtight container in the refrigerator for up to 5 days. Or allow the sauce to cool for about 2 hours then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
How to serve
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and stir-fry for 5 minutes.
Stir in the butter chicken sauce and cook, stirring, for 5 minutes.
Serve with rice and garnish with cilantro.
Make ahead tip
Refrigerate - Allow the sauce to cool for 1 hour then transfer it to an airtight container. Refrigerate the sauce for up to 5 days.
Freeze - Allow the sauce to cool for about 2 hours then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
Notes
Make the sauce vegan or vegetarian buy using vegetable broth or water in place of chicken broth and almond milk or coconut milk in place of heavy cream. Serve it with tofu and vegetables of your choice.Makes about 2 1/2 cups.