This quick and easy Butter Chicken Sauce recipe is rich, creamy, warmly spiced, and perfect for spooning over rice or serving with soft naan bread. It pairs beautifully with homemade chicken meatballs, chopped chicken breast, or boneless skinless chicken thighs. The sauce is also simple to make ahead, freeze, and reheat for a comforting dinner whenever you need one.
Butter Chicken Sauce
This butter chicken sauce is a simple, creamy curry-style sauce made with butter, onion, garlic, ginger, tomato sauce, tomato paste, chicken broth, warm spices, and heavy cream. It has a smooth, savory flavor with mild heat, making it a great family-friendly dinner option. The sauce is especially delicious with chicken meatballs because they soak up the flavor while staying tender and satisfying.
For this version, the sauce is served with homemade ground chicken meatballs. If you prefer, you can use bite-size pieces of chicken breast or boneless skinless chicken thighs instead. When you are short on time, pre-made frozen chicken meatballs are a convenient option and can make this easy butter chicken sauce recipe even faster.
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:
Begin by preparing the chicken meatballs. In a medium bowl, combine the ground chicken, egg, panko bread crumbs, curry powder, and salt. Mix everything gently but thoroughly until the ingredients are evenly combined. The mixture should hold together well enough to shape into meatballs.
Shape the mixture into meatballs about 1½ inches in diameter. This should make approximately 30 to 35 meatballs. Arrange them on a parchment-lined baking sheet and bake until browned and cooked through, about 15 minutes.
While the meatballs bake, start the creamy butter chicken sauce. Melt the butter in a large skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until it becomes soft and translucent. This creates a flavorful base for the sauce.
Add the minced garlic, freshly grated ginger, garam masala, and curry powder. Stir for about a minute, just until the spices become fragrant. Next, stir in the tomato sauce, tomato paste, chicken broth, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens slightly.
Once the sauce has thickened, stir in the heavy cream. Add the baked chicken meatballs and gently toss them in the sauce until they are evenly coated. Let everything cook together for a few more minutes so the meatballs are hot and the sauce is creamy and smooth. Serve immediately over rice, with naan, or with your favorite simple side.
What to Serve with Butter Sauce
This creamy butter chicken sauce is versatile and works with several easy dinner sides. It is especially good with rice because the grains soak up the sauce, but naan is also perfect for dipping. You can serve the sauce with chicken meatballs as written, or spoon it over chopped chicken breast or chicken thighs.
- Bite-size chicken breast or chicken thighs
- Rice
- Orzo
- Naan
Storage
Refrigerator: Store leftovers in an airtight container in the refrigerator and enjoy them within 3 days. Reheat gently on the stovetop or in the microwave until hot.
Freezer: Store the sauce and meatballs in a freezer-safe container for up to 1 month. Thaw if needed, then reheat on the stovetop or in the microwave, stirring occasionally until warmed through.
More Easy Dinner Recipes
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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 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 seasoning
- 1 teaspoon salt
Instructions
-
Preheat the oven to 425℉ and line a baking sheet with parchment paper.
-
In a medium bowl, combine the ground chicken, egg, panko bread crumbs, curry powder, and salt. Mix until evenly combined, then shape into 1½-inch meatballs.
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Place the meatballs on the prepared baking sheet and bake for about 15 minutes, or until browned and cooked through.
-
While the meatballs bake, melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
-
Add the garlic, ginger, garam masala, and curry powder. Cook for about 1 minute, stirring constantly, until fragrant.
-
Stir in the tomato sauce, tomato paste, chicken broth, and salt. Bring to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until slightly thickened.
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Stir in the heavy cream, then add the baked meatballs. Cook for 2 to 3 minutes, or until the meatballs are hot and fully coated in the creamy butter chicken sauce. Serve warm.
Notes
Tips:
- Use pre-made chicken meatballs if you want to make the recipe even quicker.
- Depending on the tomato sauce you use, you may want to add a teaspoon or two of sugar to balance the acidity.
- This recipe is great for make-ahead meals and can be frozen and reheated easily.
Additional Info
This butter chicken sauce recipe makes 6 servings and works well for a cozy weeknight dinner, meal prep, or a freezer-friendly meal. Serve it with rice, naan, or orzo for a simple and satisfying plate.