Slow-Cooked Butter Chicken with Creamy Tomato Gravy
Tender chicken pieces simmered overnight in a buttery spiced tomato sauce, resulting in a luscious, flavorful curry. This indian ready in about 105 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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Garnish with 2 tbsp chopped fresh cilantro and serve hot with basmati rice or naan bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Butter Chicken with Creamy Tomato Gravy take to make?
Total time is about 105 minutes (60 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 Slow-Cooked Butter Chicken with Creamy Tomato Gravy?
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 plain yogurt from drying out.
Can I substitute ingredients in Slow-Cooked Butter Chicken with Creamy Tomato Gravy?
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 Slow-Cooked Butter Chicken with Creamy Tomato Gravy 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 Slow-Cooked Butter Chicken with Creamy Tomato Gravy?
Indian indian 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.
