Slow-Cooked Butter Chicken with Creamy Tomato Gravy

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender chicken pieces simmered overnight in a buttery spiced tomato sauce, resulting in a luscious, flavorful curry. This Indian recipe, ready in about 105 minutes, pairs chicken thighs boneless skinless, plain yogurt, ginger-garlic paste 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

• 1.5 lbs, cut into 1.5-inch pieces chicken thighs boneless skinless
• 1/2 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp salt
• 4 tbsp unsalted butter
• 1 large, finely chopped onion
• 1.5 cups tomato puree
• 1/2 cup heavy cream
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tbsp crushed fenugreek leaves (kasuri methi)
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: In a large bowl, combine 1.5 lbs boneless skinless chicken thighs cut into 1.5-inch pieces with 1/2 cup plain yogurt, 2 tbsp ginger-garlic paste, 1 tsp red chili powder, and 1 tsp salt. Mix well and marinate for at least 1 hour or overnight in the refrigerator.
2. Step 2: Melt 4 tbsp unsalted butter in a large skillet over medium heat. Add 1 large finely chopped onion and sauté for 8-10 minutes until deep golden and caramelized.
3. Step 3: Stir in 1.5 cups tomato puree, 1 tsp garam masala, and 1 tsp ground cumin. Cook the sauce on medium-low heat for 10 minutes until thickened and fragrant.
4. Step 4: Add the marinated chicken pieces to the sauce and simmer on low heat for 25-30 minutes until the chicken is cooked through and tender.
5. Step 5: Crush 1 tbsp dried fenugreek leaves and sprinkle into the curry along with 1/2 cup heavy cream. Stir gently and cook for another 5 minutes to blend flavors.
6. Step 6: Garnish with 2 tbsp chopped fresh cilantro and serve hot with basmati rice or naan bread.