Quick Indian Butter Chicken with Marinara Shortcut
A simplified take on the beloved Indian restaurant favorite that delivers rich, creamy tomato-based curry in under an hour. This version cleverly uses quality marinara sauce as the base, enhanced with traditional spices like garam masala, turmeric, and fenugreek for authentic flavor. The chicken marinates briefly in yogurt and spices for tenderness, then gets seared for depth before simmering in the aromatic sauce. Perfect for weeknight dinners when you crave restaurant-quality butter chicken without the lengthy traditional preparation. The combination of heavy cream and butter creates the signature silky texture that makes this dish so comforting.
Ingredients
- 4 boneless skinless chicken breasts, cut into bite-sized pieces
- ⅓ cup plain yogurt
- 1 TBSP garam masala
- 3 tsp garam masala
- 2 tsp cumin, divided
- 2 tsp coriander, divided
- 4 tsp chili powder, divided
- 4 tsp turmeric, divided
- 1 tsp ground fenugreek leaves(optional)
- 2 tsp kosher salt, divided
- black pepper, as needed
- 1 TBSP ghee or olive oil
- 1 small sweet onion, chopped
- 3 garlic cloves, chopped
- 1 ½ inch fresh ginger, peeled and grated or finely chopped
- 1 ½ tsp sugar
- 24 ounce jar marinaracrushed tomatoes + tomato paste24 oz crushed + 2 TBSP pastebase
more control over flavor
- ⅓ cup heavy cream
- 1 TBSP butter
- 2 TBSP butter
- chopped cilantro, for serving(optional)
- basmati rice, for serving(optional)
- naan, for serving(optional)
Instructions
- 1
Combine chicken with yogurt and half the spices in a bag or bowl, marinate for 30 minutes at room temperature
- 2
Heat ghee or oil in a large deep skillet over medium-high heat, cook chicken in batches until golden brown and just cooked through, about 4-5 minutes
- 3
Remove chicken to a plate, drain pan and reduce heat to medium
- 4
Add onion and remaining spices to pan, saute until onions are tender, 3-5 minutes
- 5
Add ginger and garlic, stir to combine
- 6
Add marinara and sugar, stir well and simmer over medium-low heat for 5-7 minutes
- 7
Blend sauce in blender until smooth, return to pan over low heat
- 8
Stir in cream and butter, taste and adjust seasoning
- 9
Return chicken and any juices to pan, stir to coat
Tips
Marinate chicken at room temperature rather than in the fridge for better spice absorption and more even cooking
Use high-quality marinara like Rao's for the best flavor base, or substitute with crushed tomatoes plus tomato paste
Cook chicken in batches to avoid overcrowding and ensure proper browning for maximum flavor
Good to Know
Refrigerate for up to 3 days in airtight container
Can marinate chicken up to 4 hours ahead, sauce can be made 1 day ahead
Best served immediately over basmati rice with naan and fresh cilantro
Common Mistakes
Don't skip marinating time to avoid bland chicken
Cook chicken in batches to avoid steaming and ensure browning
Blend sauce completely to avoid chunky texture
Substitutions
Dairy-Free Swaps
General Alternatives
more tender and flavorful
more control over flavor
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work excellently and will be more tender and flavorful. Use the same amount and cooking time.
What if I can't find fenugreek leaves?
The recipe notes it's optional since it's hard to find. You can substitute with 1/2 tsp dried oregano or simply omit it.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. The flavors actually improve overnight, making it great for meal prep.