Slow-Simmered Indian Butter Chicken with Fresh Tomato Gravy

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender chicken pieces cooked in a rich, buttery tomato gravy infused with warm spices and finished with cream for a velvety texture. This Indian-inspired chicken recipe, ready in about 55 minutes, pairs boneless chicken thighs, plain yogurt, ginger-garlic paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 boneless chicken thighs
• 1/2 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 tbsp vegetable oil
• 3 tbsp unsalted butter
• 1 medium onion, finely chopped
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 cup fresh tomatoes, pureed
• 1/2 cup heavy cream
• 2 tbsp fresh cilantro, chopped

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

Instructions

1. Step 1: In a bowl, mix 1 lb boneless chicken thighs cut into 1-inch pieces with 1/2 cup plain yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp turmeric powder, and 1 tsp salt. Marinate for at least 1 hour in the refrigerator.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp cumin seeds and 1 medium finely chopped onion; sauté for 5-6 minutes until golden and fragrant.
3. Step 3: Add the marinated chicken pieces to the skillet and cook for 8-10 minutes, stirring occasionally until the chicken is browned and cooked through.
4. Step 4: Stir in 1 tbsp coriander powder, 1 tsp garam masala, and 1 cup fresh pureed tomatoes. Simmer on low heat for 15 minutes until the sauce thickens and deepens in color.
5. Step 5: Add 3 tbsp unsalted butter and 1/2 cup heavy cream, stirring gently to combine. Cook for another 5 minutes until the gravy is rich and creamy.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving with basmati rice or naan.