Ever stared at your kitchen cabinet wondering what to do with that jar of simmer sauce you bought on impulse? You’re not alone! I’ve been there too buying exotic-sounding sauces only to let them collect dust because I wasn’t sure how to use them properly.
Cooking chicken in simmer sauce is honestly one of the easiest ways to transform ordinary chicken into a restaurant-quality meal without breaking a sweat. Whether you’ve got butter chicken sauce, tikka masala, or any other delicious simmer sauce sitting in your pantry, I’m going to walk you through exactly how to use it for maximum flavor.
What Exactly Is a Simmer Sauce?
Before diving into the cooking process, let’s understand what we’re working with Simmer sauces are pre-made, jarred sauces designed to cook proteins or vegetables at a gentle temperature. They typically contain a mixture of
- Spices and herbs
- Tomatoes
- Cream or coconut milk
- Various aromatics
- Sometimes yogurt or other tangy ingredients
Popular varieties include Indian-style sauces like butter chicken and tikka masala, Asian-inspired options like teriyaki, and even American classics like BBQ sauces.
Why Use Simmer Sauces for Chicken?
I’m all about finding shortcuts that don’t sacrifice flavor, and simmer sauces deliver exactly that:
- Convenience: Open jar, add chicken, simmer. Dinner’s ready!
- Consistent flavor: The perfect balance of spices every time
- Complex flavor profiles: Professional-level taste without measuring 15 different spices
- Keeps chicken moist: Prevents the dreaded dry chicken syndrome
- One-pot cooking: Less cleanup = happier cook
Step-by-Step Guide to Cooking Chicken in Simmer Sauce
1. Prepare Your Chicken
The foundation of a great simmer sauce dish starts with properly prepared chicken:
- Choose the right cut: Boneless, skinless thighs work best (they stay tender), but breasts work too
- Trim and cut: Remove excess fat and cut into bite-sized pieces (about 1-1.5 pounds per jar of sauce)
- Pat dry: Use paper towels to remove excess moisture for better browning
- Pre-cook option: For maximum flavor, consider marinating and pre-cooking the chicken
2. Build Your Flavor Base
While not always necessary, taking a few extra minutes here elevates your dish:
- Heat 2 tablespoons of ghee or oil in a large saucepan
- Sauté aromatics like chopped onions, ginger, and garlic until fragrant
- Optional: add additional spices like garam masala or chili powder to enhance the sauce
3. The Simmering Process
Now for the main event
- Add your chicken to the pan and sear on all sides (about 5 minutes)
- Pour in the simmer sauce (use a little water or stock to rinse out the jar)
- Optional: Add red pepper flakes for heat or cream/coconut milk for richness
- Bring to a gentle simmer – you want small bubbles, not a rolling boil
- Cover and reduce heat to low
- Simmer times:
- Boneless pieces: 15-25 minutes
- Bone-in chicken: 20-40 minutes
- Chicken tenders: 10-15 minutes
The sauce should reach a consistency similar to split pea soup. If it’s too thick, add a splash of stock or water.
4. Finishing Touches
The difference between good and great is often in these final steps:
- Stir in a knob of butter and a splash of cream (1/4 to 1/2 cup)
- Add fresh herbs like cilantro or fenugreek leaves
- Taste and adjust seasonings as needed
- Let sit for 5 minutes before serving (helps flavors meld)
Beyond Basic: Tips for Simmer Sauce Success
After making countless simmer sauce dishes (and yes, some fails along the way), here’s what I’ve learned:
Temperature Control Is Key
- Keep the sauce at a gentle simmer (180°F-190°F)
- Too hot = burnt sauce and tough chicken
- Too cool = underdeveloped flavors and longer cooking time
Choose the Right Pot
A heavy-bottomed pan or dutch oven distributes heat evenly and prevents scorching. I learned this the hard way after burning my first batch of butter chicken!
Don’t Overcrowd the Pan
If cooking a large batch, brown the chicken in batches. Overcrowding = steaming instead of browning, which means less flavor.
Food Safety First
Always ensure chicken reaches an internal temperature of 165°F. No exceptions!
Common Mistakes to Avoid
We all make mistakes, but you can avoid these common ones:
- Undercooking chicken: Always use a meat thermometer to confirm doneness
- Burning the sauce: Simmer means simmer, not boil!
- Watery sauce: Simmer uncovered for the last few minutes if too thin
- Bland results: Enhance store-bought sauces with fresh aromatics and spices
- Using frozen chicken without thawing: Always thaw first for even cooking
Beyond Chicken: Getting Creative with Simmer Sauces
Once you’ve mastered basic chicken, try these variations:
- Paneer Butter Masala: Substitute chicken with Indian cheese
- Vegetable Masala: Use cauliflower, potatoes, and peas
- Shrimp in Simmer Sauce: A quick 5-7 minute simmer is all you need
- Tofu Tikka: Great vegetarian option with firm tofu
FAQ: Your Simmer Sauce Questions Answered
Can I use frozen chicken with simmer sauce?
Yes, but thaw it completely first! Otherwise, excess water will dilute your sauce and mess up cooking times.
How do I make my simmer sauce thicker?
Simmer uncovered for a few minutes to reduce, or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).
What if my simmer sauce is too spicy?
Add a dollop of yogurt, sour cream, or more heavy cream to tone it down. A teaspoon of sugar or honey can also help balance heat.
Can I use a slow cooker instead?
Absolutely! Add chicken and sauce to your slow cooker and cook on low for 4-6 hours or high for 2-3 hours. You may need to add a bit more liquid.
How long does the finished dish last in the fridge?
Store in an airtight container for 3-5 days. The flavors often get better the next day!
Can I freeze chicken in simmer sauce?
Yes! Cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Perfect Pairings: What to Serve with Your Simmer Sauce Chicken
Complete your meal with these complementary sides:
- Carbs: Basmati rice, naan bread, jeera (cumin) rice
- Cooling elements: Raita (yogurt dip), cucumber salad
- Vegetables: Roasted cauliflower, sautéed spinach
- Beverages: Mango lassi or a light beer pairs wonderfully
Quick Recipe: Classic Chicken Tikka Masala
Here’s a simple recipe using Tikka Masala simmer sauce:
Ingredients:
- 1 jar Tikka Masala simmer sauce
- 2 tablespoons ghee or oil
- 1½ pounds boneless, skinless chicken thighs
- ¼ teaspoon red pepper flakes (optional)
- ¼-½ cup cream or coconut milk
- Fresh cilantro for garnish
- Salt to taste
Directions:
- Heat oil in a large saucepan over medium-high heat
- Add chicken pieces and sear for about 5 minutes
- Add simmer sauce, red pepper flakes, and cream
- Bring to a simmer, reduce heat to low, cover and cook for 15 minutes
- Check consistency – should be like split pea soup
- Adjust salt, garnish with cilantro, and serve with rice or naan
Final Thoughts
Cooking with simmer sauces has honestly saved my weeknight dinner routine countless times. I’ve gone from boring repetitive meals to exciting global flavors with minimal effort. The best part? My family thinks I’ve suddenly become an amazing chef!
Whether you’re a cooking novice or just looking to simplify your routine without sacrificing flavor, simmer sauces are your secret weapon. Experiment with different brands and varieties until you find your favorites.
Remember, the key to success is respecting the simmer—low and slow is the way to go. Happy cooking, and I’d love to hear about your simmer sauce adventures in the comments!
Why Use Simmer Sauce?
Whether youre craving General Tso’s chicken, something Southwestern, or Thai food, simmer sauces allow you to take commonly used ingredients and create something that looks, smells and tastes like it came from your favorite restaurant. Simmer sauces are particularly helpful for those who have little time for meal prep or little experience with cooking. Simmer sauces also work great for making tender, flavorful meat even when the cut of meat youre using tends to be tough.
How to Use Simmer Sauce
Simmering is a cooking method that cooks food at a slower rate through the higher temperature of the liquid that surrounds it. It’s a way to bring out more of the flavor of the food while avoiding overcooking it. The temperature of simmering involves a bubbling of the liquids, but not bringing the contents of your saucepan to a rolling boil. It’s often the cooking method of choice for tougher cuts of meat or thick vegetables.
Because simmer sauces already come to you pre-made, you simply add the ingredients of your choice — such as meat, vegetables, tofu, chicken, or seafood. It is often preferable to cook the meat and vegetables separate from the simmer sauce at high heat first. Then add the sauce, cover, and simmer over low heat for about 20 minutes, stirring every few minutes and using the time you saved in preparation to make a salad or even catch up on social media.