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Butter Chicken with Fresh Summer Tomatoes

Name: Butter Chicken with Fresh Summer Tomatoes
Cook time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 2½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces; ¾ cup plain Greek yogurt; 1 tablespoon lemon juice; 4 garlic cloves, grated; 1 tablespoon grated fresh ginger; 2 teaspoons kosher salt; 2 teaspoons paprika (or Kashmiri chili powder for a spicy version); 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; ½ teaspoon ground cinnamon; ¼ teaspoon black pepper; 2½–3 lbs ripe tomatoes (San Marzano, Roma, or heirloom), halved; 1 tablespoon olive oil; Salt; 1 large yellow onion, diced; 6 garlic cloves; 2-inch piece fresh ginger; 4 tablespoons unsalted butter; 2 tablespoons ghee or neutral oil; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons paprika (or Kashmiri chili powder, again); 1 teaspoon turmeric; ½ teaspoon cinnamon; 1 tablespoon tomato paste (optional); 1 teaspoon garam masala; 2 tablespoons crushed kasoori methi (dried fenugreek leaves- it will still be delicious if these are not available); 1 cup heavy cream; 1 teaspoon honey (optional)

Peak-season tomatoes, roasted and blended into a rich, creamy butter chicken.

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Butter Chicken with Fresh Summer Tomatoes

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Backyard tomato season is upon us. While I’m still waiting on my Beefsteak and Brandywine tomatoes to fully ripen, our local farmstand, Pope Farms, is providing in the best ways possible.

A few weeks ago I noticed their field grown San Marzano Tomatoes were starting to show up and, my goodness, how beautiful those bright red, elongated tomatoes are. I immediately knew what I had to do.

So I made an Italian chicken stew and focaccia. It was so incredible, Prashant is still talking about it. He keeps telling me that was when he realized my cooking talent. As if I haven’t cooked thousands of meals for him already, but alright.

I didn’t take a video of that meal but I have been itching to make some Indian food recently and there are so many good tomato based gravies I could make. I just had a vision, so I went with it. To be honest, we didn't make butter chicken when I cooked at Shashi’s Cooking School in Udaipur (we didn’t cook any meat actually), so I’m not entirely sure if this is a traditional recipe. But I will say, it’s pretty dang good.

Peak-season tomatoes are the star of this rich, creamy butter chicken. Roasting fresh tomatoes before blending them into the sauce creates incredible depth of flavor, while tender marinated chicken thighs and fragrant spices make this a comforting meal that’s perfect with homemade garlic naan.

Butter Chicken with Fresh Summer TomatoesCook 1 hr · Yield 6 servings

Recipe: Butter Chicken with Fresh Summer Tomatoes

Yield6 servings

Prep Time30 minutes (plus marinating)

Cook Time1 hour

Total TimeAbout 3 hours with marinating

ScaleUnits

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Ingredients & Method

For the Chicken Marinade

2½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
¾ cup plain Greek yogurt
1 tablespoon lemon juice
4 garlic cloves, grated
1 tablespoon grated fresh ginger
2 teaspoons kosher salt
2 teaspoons paprika (or Kashmiri chili powder for a spicy version)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
¼ teaspoon black pepper

For the Tomato Sauce

2½–3 lbs ripe tomatoes (San Marzano, Roma, or heirloom), halved
1 tablespoon olive oil
Salt
1 large yellow onion, diced
6 garlic cloves
2-inch piece fresh ginger
4 tablespoons unsalted butter
2 tablespoons ghee or neutral oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika (or Kashmiri chili powder, again)
1 teaspoon turmeric
½ teaspoon cinnamon
1 tablespoon tomato paste (optional)
1 teaspoon garam masala
2 tablespoons crushed kasoori methi (dried fenugreek leaves- it will still be delicious if these are not available)
1 cup heavy cream
1 teaspoon honey (optional)
Salt to taste

For Serving

Chopped cilantro
Lime wedges
Steamed basmati rice
Homemade Garlic Naan

Marinate the Chicken

Combine all marinade ingredients in a large bowl.
Add chicken and toss until well coated.
Cover and refrigerate for at least 2 hours or overnight.

Roast the Tomatoes

Preheat oven to 425°F.
Arrange tomatoes on a sheet pan cut-side up.
Scatter the garlic cloves and ginger around the tomatoes.
Drizzle with olive oil and season lightly with salt.
Roast for 30–40 minutes until caramelized and softened.

Cook the Chicken

Heat a grill, pan, or cast iron skillet over medium-high heat.
Cook the chicken just until browned with some char, about 2–3 minutes per side.
It does not need to be fully cooked.

Make the Sauce

Melt butter with the ghee in a Dutch oven.
Cook onion over medium heat for 12–15 minutes until deeply golden.
Stir in cumin, coriander, paprika, turmeric, cinnamon, and tomato paste. Cook 1 minute.
Add roasted tomatoes, garlic, and ginger.
Simmer for 10 minutes.
Blend until completely smooth with an immersion blender or countertop blender.

Finish the Butter Chicken

Return the sauce to the pot.
Stir in heavy cream, garam masala, and crushed kasoori methi.
Taste and add honey if the tomatoes need a little sweetness.
Add the browned chicken.
Simmer gently for 10–15 minutes until the chicken is cooked through.
Finish with lemon juice and adjust salt to taste.
Garnish with cilantro and serve with basmati rice and warm garlic naan.

Kara’s Notes

Note: I keep homemade ginger/garlic paste on hand so I use that in lieu of individually grated garlic and ginger, and I also did not roast mine with the tomatoes. It was still delicious. This is a pretty forgiving meal so if you’re missing items or don’t follow directions to a T…you’ll be fine

https://karajonescooks.com/recipes/homemade-butter-chicken/ · Recipe by Kara Jones Cooks

Good to know

Ripe summer tomatoes are roasted with garlic and ginger, then blended with fragrant spices, butter, and heavy cream to create a creamy sauce for tender chicken thighs. Finished with fresh lemon juice and cilantro, this meal pairs delightfully with basmati rice and warm garlic naan.

Substitutions

Use Kashmiri chili powder instead of paprika for a spicier flavor profile.
Substitute neutral oil for ghee when cooking the onions with butter.
Use San Marzano, Roma, or heirloom tomatoes depending on what is available.
Omit kasoori methi if dried fenugreek leaves are unavailable.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, or freeze for longer storage. Reheat thoroughly on the stovetop or in the microwave until steaming hot throughout before serving.

Common questions

Does the chicken need to be fully cooked during the initial browning step?

No, cook the chicken for 2 to 3 minutes per side just until browned with some char, as it will finish cooking through when simmered in the sauce for 10 to 15 minutes.

How long should the chicken marinate before cooking?

After tossing the chicken in the yogurt spice mixture, cover and refrigerate it for at least 2 hours or up to overnight.

How is the tomato sauce made completely smooth?

After simmering the roasted tomatoes, garlic, ginger, and spice mixture for 10 minutes, blend it using either an immersion blender or a countertop blender until smooth.