The quickest and easiest Butter Chicken Sauce recipe. This rich, creamy sauce is ideal spooned over rice and for dipping warm naan. It stores and freezes well, making it perfect for meal prep.
Butter Chicken Sauce
This mild, creamy curry sauce is shown here with homemade chicken meatballs, but you can easily swap in bite-size chicken breast pieces or boneless skinless chicken thighs. For a shortcut, use store-bought frozen chicken meatballs or rotisserie chicken.
Ingredients
For the Sauce:
- butter
- yellow onion, finely diced
- garlic, minced
- freshly grated ginger
- garam masala
- curry powder
- tomato sauce
- tomato paste
- chicken broth
- salt
- heavy cream
For the Meatballs:
- ground chicken
- egg
- panko bread crumbs
- curry powder
- salt
Instructions:
Start by making the meatballs. In a medium bowl, combine ground chicken, egg, panko, curry powder, and salt. Mix with your hands until the mixture is evenly combined, then shape into 1.5-inch meatballs (about 30–35).
Place the meatballs on a parchment-lined baking sheet and bake at 425℉ for about 15 minutes, or until browned and cooked through.
While the meatballs bake, make the sauce. In a large skillet over medium heat, melt butter and add the finely chopped onion. Cook, stirring occasionally, until the onion is soft and translucent, about 3–4 minutes. Add minced garlic, grated ginger, garam masala, and curry powder; sauté for about 1 minute until fragrant.
Stir in tomato sauce, tomato paste, chicken broth, and salt. Bring to a boil, then reduce heat and simmer, stirring from time to time, until the sauce thickens slightly, about 10 minutes. Taste and, if desired, add a teaspoon of sugar to balance acidity depending on the tomatoes.
Finish the sauce by stirring in the heavy cream. Add the baked meatballs to the skillet and cook 2–3 minutes more, until the meatballs are heated through and fully coated in sauce. Serve hot over rice, or with naan for dipping.
What to Serve with Butter Sauce
- Bite-size chicken breast or thighs
- Steamed rice
- Orzo
- Warm naan
Storage
Refrigerator: Store cooled leftovers in an airtight container and refrigerate for up to 3 days.
Freezer: Place sauce (with or without meatballs) in a freezer-safe container for up to 1 month. Reheat gently on the stovetop or in the microwave until warmed through.
Butter Chicken Sauce Recipe
Butter Chicken Sauce
Equipment
-
baking sheet
-
parchment paper
-
large skillet
Ingredients
For the Sauce
- 4 tablespoons butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1 (16-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1½ cups chicken broth
- ½ teaspoon salt
- ½ cup heavy cream
For the Meatballs
- 1½ pounds ground chicken
- 1 egg
- ¾ cup panko bread crumbs
- 1½ teaspoons curry powder
- 1 teaspoon salt
Instructions
-
Preheat the oven to 425℉ and line a baking sheet with parchment paper.
-
In a medium bowl, combine ground chicken, egg, panko, curry powder, and salt. Mix thoroughly and form into 1½-inch meatballs (about 30–35).
-
Arrange meatballs on the prepared baking sheet and bake until browned and cooked through, about 15 minutes.
-
Meanwhile, melt butter in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3–4 minutes.
-
Add garlic, ginger, garam masala, and curry powder; sauté until fragrant, about 1 minute.
-
Stir in tomato sauce, tomato paste, chicken broth, and salt. Bring to a boil, then reduce heat and simmer until slightly thickened, about 10 minutes.
-
Stir in heavy cream and add the baked meatballs. Cook 2–3 minutes until warmed and coated in sauce. Serve immediately.
Notes
- Use pre-made chicken meatballs from the store to save time.
- If your canned tomato product is very acidic, add 1–2 teaspoons of sugar to balance the flavor.
- This recipe freezes well—store in freezer-safe containers and reheat gently.