Native Indian Butter Chicken with Fresh Cilantro

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, aromatic dish where tender chicken simmers in a creamy tomato-coconut gravy, elevated with fresh cilantro and authentic spice notes. This Indian-inspired chicken recipe, ready in about 65 minutes, pairs Boneless chicken thighs, Tomato puree, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 45 min Serves 4 Indian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.2 lbs (540g) Boneless chicken thighs
1 cup (240g) Tomato puree
1/2 cup (120ml) Coconut milk
1 large (150g) Onion
4 cloves Garlic
1 tbsp grated Ginger
1 tsp Ground cumin
1 tsp Ground coriander
1 tbsp crumbled Kasuri methi
1/4 cup (60ml) Heavy cream
1/4 cup chopped Fresh cilantro
2 tbsp Ghee

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Cut 540g chicken thighs into 1-inch pieces, marinate with 1 tsp cumin, 1 tsp coriander, and 1/2 tsp salt for 15 minutes.
Step 2: Finely chop 150g onion, mince 4 garlic cloves, and grate 1 tbsp ginger. Sauté in 2 tbsp ghee over medium heat for 8 minutes until golden and fragrant.
Step 3: Add 240g tomato puree, 1 tbsp kasuri methi, and 1/2 cup coconut milk, simmer for 10 minutes until oil separates.
Step 4: Add chicken and simmer covered for 20 minutes on low heat until chicken is cooked through and tender, stirring occasionally.
Step 5: Stir in 60ml heavy cream and simmer for 3 minutes until creamy, then remove from heat. Stir in 1/4 cup fresh cilantro, and serve hot with basmati rice.