Creamy Tomato Butter Chicken with Basmati Rice

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A restaurant-quality Indian curry with tender chicken bathed in a rich tomato-cream sauce, served over fragrant basmati rice. This Indian recipe, ready in about 50 minutes, pairs boneless chicken breast, tomato puree, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz boneless chicken breast
• 1 cup tomato puree
• 1/2 cup heavy cream
• 3 tbsp ghee
• 1 medium, finely diced onion
• 4 cloves, minced garlic
• 1 tbsp, grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp, soaked in 2 tbsp warm milk saffron threads
• 1 cup basmati rice
• 2 cups water
• 1 tsp salt
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Cut 12 oz boneless chicken breast into 1-inch cubes. Season with 1 tsp salt and set aside.
2. Step 2: Heat 3 tbsp ghee in a large skillet over medium-high heat. Add 1 medium diced onion and cook for 5 minutes until golden brown, stirring occasionally.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Step 4: Stir in 1 tsp ground cumin and 1 tsp ground coriander, cooking for 30 seconds until aromatic.
5. Step 5: Add 1 cup tomato puree and 12 oz chicken cubes. Cook for 4 minutes, stirring, until chicken is lightly browned.
6. Step 6: Pour in 1/2 cup heavy cream and 1/4 tsp saffron threads (with soaking milk), stirring to combine. Simmer for 12 minutes until sauce thickens and coats chicken.
7. Step 7: Meanwhile, rinse 1 cup basmati rice under cold water until water runs clear. Combine with 2 cups water and 1/2 tsp salt in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water absorbed.
8. Step 8: Serve chicken curry over 2 cups cooked basmati rice, garnished with 2 tbsp fresh cilantro.