Butter Chicken Sauce Jar

A quick and comforting butter chicken made with jarred sauce, served over rice and finished with fresh cilantro.

Prep Time 5

Cook Time 15

Total Time 20

Servings 4 servings

1 tbsp vegetable oil
2 lb boneless skinless chicken, cut into 1/2-inch pieces (thighs preferred) breast or tenderloin will also work
2 cups cooked white rice
15 oz butter chicken sauce about 1 jar
1 cup cherry tomatoes optional, halved
1/4 cup fresh cilantro chopped

Heat 1 tbsp vegetable oil in a 10-inch skillet over medium-high heat until the oil shimmers.
Add the chicken pieces in a single layer and cook, stirring occasionally, until no longer pink and browned on the outside, about 5–7 minutes.
While the chicken cooks, prepare the cooked white rice according to package instructions if it is not already cooked.
Pour the jarred butter chicken sauce into the skillet. Rinse the jar with a few tablespoons of water, add the rinse to the pan, and stir to combine.
If using, add the halved cherry tomatoes to the skillet, bring the sauce to a simmer, then reduce heat and simmer gently for 15 minutes.
Serve the butter chicken and sauce over the cooked white rice and sprinkle with chopped fresh cilantro.

Use boneless skinless thighs for juicier results if desired.
Adding cherry tomatoes while simmering adds a fresh, sweet note.
You can stir in peas, green beans, carrots, or mixed frozen vegetables when simmering.
A dollop of sour cream or Greek yogurt brightens the dish.
A handful of cilantro adds plenty of fresh flavor.
Leftovers often taste better the next day.