Creamy Tomato Butter Chicken with Basmati Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A restaurant-quality Indian curry with tender chicken bathed in a rich tomato-cream sauce, served over fragrant basmati rice. This indian 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.

★ 4.2 (15 ratings) Prep: 25 min Cook: 25 min Serves 4 Indian cuisine 620 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Creamy Tomato Butter Chicken with Basmati Rice take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Tomato Butter Chicken with Basmati Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken breast from drying out.

Can I substitute ingredients in Creamy Tomato Butter Chicken with Basmati Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Tomato Butter Chicken with Basmati Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Tomato Butter Chicken with Basmati Rice?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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