Slow-Simmered Indian Butter Chicken with Garam Masala
Tender chicken pieces cooked in a rich, spiced tomato and cream sauce infused with traditional garam masala for a warm, authentic flavor. This indian-inspired chicken ready in about 50 minutes pairs boneless chicken thighs, plain yogurt, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lemon juice
- 2 tsp garam masala
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp kosher salt
- 4 tbsp butter
- 1 medium finely chopped onion
- 4 cloves minced garlic cloves
- 1 tbsp grated fresh ginger
- 14 oz canned crushed tomatoes
- 1/2 cup heavy cream
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: In a bowl, combine 1 lb boneless chicken thighs cut into 1.5-inch pieces with 1/2 cup plain yogurt, 1 tbsp lemon juice, 1 tsp kosher salt, 2 tsp garam masala, 1/2 tsp turmeric, and 1 tsp ground cumin; mix well and marinate for at least 1 hour in the refrigerator.
- Step 2: Heat 2 tbsp butter in a large skillet over medium heat. Add 1 medium finely chopped onion, and sauté for 6-7 minutes until golden and softened.
- Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 4: Add the marinated chicken pieces along with all marinade to the skillet. Cook over medium heat for 6-8 minutes, stirring occasionally until chicken is no longer pink.
- Step 5: Pour in 14 oz canned crushed tomatoes, bring to a simmer, cover, and cook gently for 15 minutes until chicken is tender and sauce thickens.
- Step 6: Stir in 1/2 cup heavy cream and 2 tbsp chopped fresh cilantro, cooking uncovered for 3 minutes until sauce is creamy and heated through.
- Step 7: Remove from heat and serve hot with basmati rice or naan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Indian Butter Chicken with Garam Masala take to make?
Total time is about 50 minutes (15 min prep + 35 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-Simmered Indian Butter Chicken with Garam Masala?
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 boneless chicken thighs from drying out.
Can I substitute ingredients in Slow-Simmered Indian Butter Chicken with Garam Masala?
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-Simmered Indian Butter Chicken with Garam Masala 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-Simmered Indian Butter Chicken with Garam Masala?
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.
