Slow-Cooked Indian Butter Chicken in Tomato Cream Sauce

By · Reviewed by AislePrompt Editorial · ·

Rich and velvety butter chicken slow-cooked in a spiced tomato cream sauce, delivering tender chicken pieces infused with authentic Indian flavors. This indian-inspired chicken ready in about 55 minutes blends Greek yogurt, garlic cloves, minced, ginger paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 40 min Serves 6 Indian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 2 lbs boneless skinless chicken thighs cut into 1.5-inch pieces with 1/2 cup Greek yogurt, 4 minced garlic cloves, 2 tbsp ginger paste, 2 tsp garam masala, 1 tsp ground cumin, and 1 tsp paprika. Mix well and marinate for at least 1 hour in the refrigerator.
  2. Step 2: Heat 4 tbsp butter in a large skillet over medium heat until melted and sizzling. Add 1 medium finely chopped onion and sauté for 6-7 minutes until soft and translucent.
  3. Step 3: Add the marinated chicken pieces to the skillet and cook for 5 minutes, stirring occasionally, until chicken starts to brown on the edges.
  4. Step 4: Stir in 14 oz canned crushed tomatoes, 1 tsp salt, and 1/4 tsp cayenne pepper. Reduce heat to low and cover, simmering gently for 25 minutes until the chicken is tender and cooked through.
  5. Step 5: Pour in 3/4 cup heavy cream and stir thoroughly. Cook uncovered for another 5 minutes until the sauce thickens and coats the chicken.
  6. Step 6: Garnish with 2 tbsp chopped fresh cilantro leaves and serve hot with basmati rice or naan bread.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Indian Butter Chicken in Tomato Cream Sauce take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Indian Butter Chicken in Tomato Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Indian Butter Chicken in Tomato Cream Sauce?

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 Indian Butter Chicken in Tomato Cream Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Indian Butter Chicken in Tomato Cream Sauce?

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.