Slow-Cooked Butter Chicken with Spiced Tomato Gravy

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender chicken pieces simmered in a rich, buttery tomato sauce infused with traditional North Indian spices, perfect for a comforting meal. This Indian-inspired curry recipe, ready in about 60 minutes, pairs chicken thighs, boneless and skinless, unsalted butter, onion, finely chopped 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 chicken thighs, boneless and skinless
• 4 tbsp unsalted butter
• 1 large (about 1 cup) onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp ginger, grated
• 1.5 cups tomato puree
• 3/4 cup heavy cream
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili powder
• 1.5 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 cup water
• 2 tbsp vegetable oil

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

Instructions

1. Step 1: Heat 2 tbsp vegetable oil and 2 tbsp unsalted butter in a large heavy-bottomed pan over medium heat until melted and shimmering. Add 1 cup finely chopped onion and sauté for 7-8 minutes until soft and golden brown.
2. Step 2: Stir in 4 minced garlic cloves and 2 tbsp grated ginger, cooking for 1-2 minutes until fragrant.
3. Step 3: Add 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp red chili powder, and 1.5 tsp salt. Cook the spices with the aromatics for 1 minute to release their flavors.
4. Step 4: Pour in 1.5 cups tomato puree and 1 cup water, stirring well. Bring the sauce to a gentle simmer and cook uncovered for 10 minutes until the sauce thickens slightly.
5. Step 5: Meanwhile, cut 1.5 lbs boneless chicken thighs into 1.5-inch pieces. Add the chicken pieces to the simmering sauce, cover, and cook over low heat for 20 minutes until the chicken is tender and cooked through.
6. Step 6: Stir in 3/4 cup heavy cream and the remaining 2 tbsp unsalted butter, simmering gently for another 5 minutes until the sauce is rich and creamy.
7. Step 7: Garnish with 2 tbsp chopped fresh cilantro before serving with basmati rice or naan.