Velvety Butter Chicken with Garlic-Tomato Cream and Golden Fries

Why You’ll Love This Recipe

I love this recipe because it’s a creative twist on a classic. The butter chicken is full of flavor with its spiced, creamy tomato base, and the fries add an unexpected but delicious crunch and contrast. It’s hearty, satisfying, and just plain fun to eat. Whether I’m serving it as a cozy dinner or impressing friends, it always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken & Sauce

• 700 g (about 1½ lb) boneless, skinless chicken thighs, cut into bite-sized pieces

• 2–3 tablespoons butter or oil

• 5–6 garlic cloves, minced

• 1 large onion, finely chopped

• 1½ cups tomato puree or crushed tomatoes

• 1 tablespoon tomato paste (optional, for deeper flavor)

• ¾ cup heavy cream

• 1½ teaspoons garam masala

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• ½ teaspoon turmeric

• ¼ teaspoon chili powder (optional for heat)

• 1 teaspoon sugar

• Salt, to taste

• Juice of ½ lemon (optional for brightness)

• Fresh cilantro or parsley, for garnish

For the Golden Fries

• 4 large russet potatoes, peeled and cut into fries

• 2 tablespoons olive oil

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• Salt, to taste

Directions

1. Cook the Chicken
   I heat 1–2 tablespoons of butter or oil in a large skillet over medium-high heat. I add the chicken and sear it until it’s browned and mostly cooked through. Once done, I remove it from the skillet and set it aside.

2. Build the Sauce
   In the same skillet, I add a little more butter or oil if needed, then sauté the garlic and onion over medium heat for about 5 minutes until soft and translucent. I stir often to avoid burning the garlic.

   Next, I stir in the tomato puree and optional tomato paste, followed by garam masala, cumin, paprika, turmeric, chili powder (if using), sugar, and a pinch of salt. I let this simmer for 8–10 minutes to let the sauce thicken and deepen in flavor.

3. Add Cream & Return Chicken
   I lower the heat and stir in the heavy cream until the sauce becomes velvety and smooth. Then I return the seared chicken to the pan and let it simmer gently for another 5–7 minutes until the chicken is fully cooked and tender. I squeeze in a little lemon juice if I want a bright finish.

4. Prepare the Fries
   While the sauce simmers, I preheat my oven to 425°F (220°C). I toss the fries with olive oil, garlic powder, paprika, and salt, then spread them out on a baking sheet in a single layer. I bake them for 30–35 minutes, flipping halfway, until golden and crispy.
   Alternative: I use an air fryer at 400°F (200°C) for about 15–18 minutes if I want a quicker option.

5. Assemble & Serve
   I arrange the hot fries in a shallow bowl or plate, then spoon the creamy butter chicken on top. I garnish with fresh chopped cilantro or parsley and serve immediately while hot.

Servings and timing

This recipe serves 4 and takes about 45 minutes to 1 hour depending on how you prepare the fries. It’s a full meal, so I don’t need many extras to make it satisfying.

Variations

• I sometimes marinate the chicken beforehand with yogurt, lemon juice, and spices to deepen the flavor.

• If I want a lower-carb option, I swap the fries for roasted cauliflower or zucchini fries.

• To keep it milder, I leave out the chili powder or use sweet paprika instead.

Storage/Reheating

I store leftovers in separate containers—the fries in one and the butter chicken in another. The chicken and sauce keep well in the fridge for up to 4 days. I reheat the chicken on the stove over low heat, and I re-crisp the fries in the oven or air fryer to bring back their texture. I avoid microwaving the fries if I want to keep them crispy.

FAQs

Can I use chicken breast instead of thighs?

Yes, I sometimes use chicken breast for a leaner option. I just make sure not to overcook it so it stays tender.

What kind of cream should I use?

I use heavy cream for the best texture and richness, but half-and-half can work in a pinch—it’ll just be slightly thinner.

Can I make this dish vegetarian?

Absolutely. I replace the chicken with paneer, tofu, or roasted chickpeas, and follow the same sauce method for a delicious vegetarian version.

Can I serve this with something other than fries?

Yes, this sauce pairs beautifully with naan, rice, or even mashed potatoes. The fries are just a fun twist.

How spicy is this dish?

It’s mild with just a little warmth. I can leave out the chili powder or adjust to taste if I want it milder or spicier.

Conclusion

Velvety Butter Chicken with Garlic-Tomato Cream and Golden Fries is one of those feel-good recipes that always hits the spot. It’s rich, flavorful, and just indulgent enough—without being complicated. Whether I’m looking for something cozy or sharing it with friends and family, this dish brings comfort and excitement in every bite.

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