Native Indian Butter Chicken with Fresh Cilantro
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 ready in about 65 minutes pairs (540g) Boneless chicken thighs, (240g) Tomato puree, (120ml) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Native Indian Butter Chicken with Fresh Cilantro take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Native Indian Butter Chicken with Fresh Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (240g) tomato puree from drying out.
Can I substitute ingredients in Native Indian Butter Chicken with Fresh Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Native Indian Butter Chicken with Fresh Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Native Indian Butter Chicken with Fresh Cilantro?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
