Chicken in Tomato Butter Cream Sauce

Introduction

The chicken sits in a yoghurt, lemon juice, and spice marinade for a few hours, then gets grilled or pan-fried before being finished with a butter, tomato purée, and cream sauce. You get browned chicken with a sauce that is rich but still sharp enough to cut through the cream, and it works well for a main dish with rice or flatbread.

Recipe Details

• Prep Time: 3 hours 15 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 55 minutes
• Servings: 4

Ingredients

• ½ cup yoghurt
• 1 tablespoon oil
• 2 tablespoons ginger/garlic paste
• 2 tablespoons lemon juice
• 1 tablespoon crushed black pepper
• 1 tablespoon white pepper
• ¼ tablespoon powdered tuj (cinnamon)
• ¼ tablespoon powdered elachi (cardamom)
• ¼ tablespoon powdered cloves
• 1 ½ tablespoon freshly pounded red chillies
• 1 tablespoon salt
• 2 chickens (split in halves)
• ¼ cup butter
• 1 can (1 cup) tomato purée
• ¼ cup cream
• Fresh mint sprigs

Instructions

1. Mix yoghurt, oil, ginger/garlic paste, half the lemon juice, and spices together. Smear this mixture over the chicken halves and allow to marinate for a few hours.
2. Grill chicken over live coals or rotisserie until browned. Alternatively, lightly pan-fry and cook them.
3. Combine butter, tomato purée, and the remaining lemon juice. Mix in the leftover marinade from the chicken. Bring this mixture to a boil and simmer for a few minutes. Remove from the heat, and stir in the cream.
4. Place the chicken on a platter, and spread the sauce over top. Garnish with mint sprigs, and serve hot.

Variations

• Replace the 2 chickens (split in halves) with bone-in chicken thighs or drumsticks if you want smaller, easier-to-serve pieces. You keep the same flavor profile, but the dish becomes less dramatic on the platter and cooks a bit faster.
• Reduce the 1 ½ tablespoon freshly pounded red chillies to 2 teaspoons for a milder version. The sauce will taste rounder and the tomato, butter, and cream will come through more clearly.
• Swap Fresh mint sprigs for chopped fresh coriander if you want a more earthy finish. The dish loses some of the cooling contrast from mint but still gets a fresh herb note.
• Use the lightly pan-fry option instead of grilling over live coals or rotisserie if you need an indoor method. You will get less smoky flavor, but you still get browning and the sauce carries the dish well.

Tips for Success

• Give the chicken the full few hours of marinating time so the yoghurt, lemon juice, and spices have time to season the surface.
• If you pan-fry the chicken, do it in batches so the pieces brown instead of steaming.
• Bring the sauce mixture to a full boil after adding the leftover marinade so it cooks through before simmering.
• Stir in the cream only after removing the sauce from the heat to keep the texture smooth.
• Cook the chicken until the thickest part reaches 74°C/165°F or the juices run clear.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze it for up to 2 months, though the cream sauce may separate slightly when thawed.

Reheat gently on the stovetop over low heat, covered, until the chicken is hot through and the sauce is smooth again. You can also reheat in the microwave in short bursts, stirring the sauce between bursts, or in a 180°C/350°F oven covered with foil for 15 to 20 minutes.

FAQ

Can you marinate the chicken overnight?

Yes. Keep it refrigerated and cook it the next day; overnight marinating will deepen the seasoning.

Can you make this without a grill or rotisserie?

Yes. The pan-fry method in the recipe works well, especially if you finish cooking over medium-low heat after browning.

Can you use boneless chicken instead of chicken halves?

Yes. Boneless thighs are the best option because they stay juicy; just reduce the cooking time.

Can you leave out the cream?

Yes, but the sauce will be sharper and less rounded. If you skip it, simmer the tomato-butter sauce a little longer to soften the acidity.