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The quickest and easiest Butter Chicken Sauce recipe! This deliciously creamy sauce is perfect for serving over rice and dunking Naan bread into. This recipe is great to make ahead and easy to freeze and reheat.
Butter Chicken Sauce
We make this mild creamy curry sauce with homemade chicken meatballs. You can also cut chicken breasts or boneless skinless chicken thighs. If you’re in a pinch, consider using pre-made frozen chicken meatballs!
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Ingredients
For the Sauce:
- butter
- yellow onion
- garlic
- grated ginger
- garam masala seasoning
- curry powder
- tomato sauce
- tomato paste
- chicken broth
- salt
- heavy cream
For the Meatballs:
- ground chicken
- egg
- panko bread crumbs
- curry powder
- salt
Instructions:
Make the meatballs by combining the ground chicken, egg, panko, curry powder, and salt in a medium bowl.
Use your hands to mix the ingredients thoroughly, then shape them into balls 1.5 inches in diameter (makes around 30 to 35 meatballs). Bake for about 15 minutes.
While the meatballs are baking, melt butter in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent.
Add minced garlic, grated ginger, garam masala, and curry powder. Stir in tomato sauce, tomato paste, chicken broth, and salt.
Bring the mixture to a boil, then lower the heat and let it simmer, stirring occasionally, until the sauce has thickened. Stir in heavy cream and the baked meatballs for a couple of minutes until the meatballs are evenly coated and heated. Serve and enjoy!
What to Serve with Butter Sauce
- Bite-size chicken breast or chicken thighs
- Rice
- Orzo
- Naan
Storage
Refrigerator: store in an airtight container in the refrigerator or freezer. Eat the leftovers within 3 days.
Freezer: store in a freezer-safe container for 1 month. Reheat on the stovetop or in the microwave
More Easy Dinner Recipes
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 seasoning
- 2 teaspoons curry powder seasoning
- 1 (16-ounce) can of tomato sauce
- 2 tablespoons tomato paste
- 1½ cups chicken broth
- ½ teaspoons salt
- ½ cup heavy cream
For the Meatballs
- 1½ pounds ground chicken
- 1 egg
- ¾ cup panko bread crumbs
- 1½ teaspoons curry powder seasoning
- 1 teaspoon salt
Instructions
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
- Make the meatballs by combining the ground chicken, egg, panko, curry powder, and salt in a medium bowl. Use your hands to mix the ingredients thoroughly, then shape them into balls 1½ inches in diameter (makes around 30 to 35 meatballs).
- Transfer the prepared meatballs onto a parchment-lined baking sheet and cook in the preheated oven until browned and cooked through (about 15 minutes).
- While the meatballs are baking, melt butter in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 3 to 4 minutes.
- Add minced garlic, grated ginger, garam masala, and curry powder to the skillet, and sauté until the spices become fragrant, about 1 minute.
- Stir in tomato sauce, tomato paste, chicken broth, and salt. Bring the mixture to a boil, then lower the heat and let it simmer, stirring occasionally, until the sauce has thickened slightly (about 10 minutes).
- Stir in heavy cream and the baked meatballs. Cook for an additional 2 to 3 minutes, or until the meatballs are heated through and coated with the sauce. Serve immediately.
Notes
- Snag a bag of chicken meatballs from Costco to make this recipe even easier!
- Depending on the brand of canned tomatoes you use, you may want to add a teaspoon or two of sugar to the sauce to balance the acidity.
- Great for make-ahead meals, easy to freeze and reheat.
