Saffron-Infused Indian Butter Chicken with Creamy Tomato Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender chicken simmered in a richly spiced tomato and cream sauce, accented by the delicate aroma of saffron. This Indian-inspired chicken recipe, ready in about 50 minutes, pairs boneless chicken thighs, plain yogurt, garam masala for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, cut into 1-inch pieces boneless chicken thighs
• 1/2 cup plain yogurt
• 2 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 4 tbsp unsalted butter
• 1 medium, finely chopped onion
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1/4 tsp, soaked in 2 tbsp warm water saffron threads
• 1/4 cup chopped for garnish cilantro leaves

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Instructions

1. Step 1: In a bowl, combine 1 lb boneless chicken thighs cut into 1-inch pieces with 1/2 cup plain yogurt, 2 tsp garam masala, 1/2 tsp turmeric powder, 1 tsp ground cumin, 1 tsp paprika, and 1 tsp salt. Mix well and marinate for at least 1 hour in the refrigerator.
2. Step 2: Heat 4 tbsp unsalted butter in a large skillet over medium heat. Add 1 finely chopped medium onion and sauté for 6-7 minutes until soft and translucent.
3. Step 3: Add 1 tbsp ginger paste and 1 tbsp garlic paste to the onions, cooking for 2 minutes until aromatic.
4. Step 4: Stir in 1 cup tomato puree and cook for 8 minutes, stirring occasionally until thickened and oil separates around the edges.
5. Step 5: Add the marinated chicken pieces and cook for 10 minutes, stirring occasionally until chicken is cooked through.
6. Step 6: Pour the saffron-infused water (1/4 tsp saffron threads soaked in 2 tbsp warm water) and 1/2 cup heavy cream into the skillet. Simmer gently for 5 minutes until the sauce is creamy and coats the chicken.
7. Step 7: Garnish with 1/4 cup chopped cilantro leaves and serve hot with basmati rice or naan.