Butter Chicken Simmered in Spiced Tomato Gravy

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender chicken pieces cooked in a rich buttery tomato and cream sauce infused with traditional Punjabi spices for a luscious finish. This Indian-inspired chicken recipe, ready in about 55 minutes, pairs plain yogurt, ginger-garlic paste, red chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (450g) boneless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp salt
• 4 tbsp unsalted butter
• 1 medium (150g) finely chopped onion
• 2 medium (200g) finely chopped tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 cup heavy cream
• 1 tsp fenugreek leaves (kasuri methi), crushed
• 2 tbsp cooking oil
• 2 tbsp, chopped fresh cilantro leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1/2 cup plain yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, and 1 tsp salt. Add 1 lb boneless chicken thighs cut into 1-inch pieces and marinate for 1 hour at room temperature or overnight in the refrigerator.
2. Step 2: Heat 2 tbsp cooking oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sauté for 5-6 minutes until browned but not fully cooked. Remove and set aside.
3. Step 3: In the same skillet, add 4 tbsp unsalted butter and melt over medium heat. Add 1 medium finely chopped onion and cook for 7-8 minutes until golden and translucent.
4. Step 4: Add 2 medium finely chopped tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp garam masala. Cook the mixture for 10 minutes, stirring occasionally, until tomatoes break down and oil separates from the masala.
5. Step 5: Return the browned chicken to the skillet along with any juices. Stir to coat and cook covered on low heat for 10 minutes until chicken is cooked through.
6. Step 6: Stir in 1/2 cup heavy cream and 1 tsp crushed fenugreek leaves. Simmer uncovered for 5 minutes until the sauce thickens slightly and coats the chicken.
7. Step 7: Garnish with 2 tbsp chopped fresh cilantro and serve hot with basmati rice or naan bread.