Gaana Butter Chicken

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

A creamy, aromatic Indian curry with tender chicken in a rich tomato-based sauce. This Indian-inspired chicken recipe, ready in about 50 minutes, pairs boneless chicken breast, vegetable oil, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.5 lbs, cut into 1-inch cubes boneless chicken breast
• 2 tbsp vegetable oil
• 1, finely chopped medium onion
• 3, minced garlic cloves
• 1 tbsp ginger paste
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1 tsp turmeric
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 tsp salt
• 2 tbsp, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 medium chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until golden brown and fragrant—do not let garlic brown.
2. Step 2: Stir in 1 tbsp ginger paste and cook for 1 minute until raw smell dissipates.
3. Step 3: Add 1 cup tomato puree, 1 tsp turmeric, 1 tsp cumin powder, and 1/2 tsp salt, stirring constantly until mixture thickens and bubbles, about 4-5 minutes.
4. Step 4: Add 1.5 lbs cubed chicken and 1/2 cup heavy cream, bringing to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally, until chicken is cooked through.
5. Step 5: Stir in 1 tsp garam masala and simmer uncovered for 2 more minutes. Garnish with 2 tbsp fresh cilantro.