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Creamy tomato chicken served over rice with smooth tomato cream sauce
Isaac blogger

Easy Creamy Tomato Chicken

Easy creamy tomato chicken is a comforting one-skillet dinner made with tender marinated chicken simmered in a smooth tomato cream sauce—perfect for busy family nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: Indian-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • For the Chicken Marinade
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • ½ teaspoon curry powder
  • 1 tablespoon plain yogurt
  • For the Sauce
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter, divided
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon sugar
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • For Creaminess & Finish
  • 1 to 1½ cups heavy cream
  • 1 teaspoon garam masala
  • ½ teaspoon curry powder
  • Optional: chopped parsley, for garnish

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Marinate the Chicken
  4. In a bowl, combine chicken with salt, garlic powder, paprika, curry powder, and yogurt. Mix well and let rest for at least 15 minutes.
  5. Brown the Chicken
  6. Heat vegetable oil and 1 tablespoon butter in a large skillet over medium heat. Add chicken and Cook until lightly browned and the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C). Remove from the skillet and set aside.
  7. Build the Sauce Base
  8. Add remaining butter to the skillet. Sauté onion and garlic until soft and fragrant.
  9. Simmer the Tomato Sauce
  10. Stir in tomato sauce, sugar, salt, and black pepper. Simmer for about 5 minutes, stirring occasionally.
  11. Add Cream and Spices
  12. Reduce heat to low. Stir in heavy cream, garam masala, and curry powder. Simmer gently until the sauce is smooth and well combined.
  13. Finish the Dish
  14. Return the chicken to the skillet. Simmer gently for 5–10 minutes, stirring until the chicken is evenly coated and heated through.
  15. Serve
  16. Serve warm over rice or with naan. Garnish with parsley if desired.

Notes

  • Marinate chicken at least 15 minutes before cooking.
  • Cook chicken until fully cooked through and it reaches an internal temperature of 165°F (74°C).
  • Simmer sauce gently and do not boil after adding cream to maintain a smooth texture.
  • Refrigerate leftovers within 2 hours in an airtight container for up to 4 days.
  • Reheat gently until heated through and steaming (165°F / 74°C).
  • Discard if odor, texture, or appearance changes.