Slow-Simmered Tomato-Ginger Butter Chicken

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Tender chicken pieces bathed in a rich tomato-ginger gravy with aromatic spices, perfect with rice or naan. This Indian recipe, ready in about 60 minutes, pairs boneless chicken thighs, ghee, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 boneless chicken thighs
• 3 tbsp ghee
• 1 large, finely chopped onion
• 2 tbsp, grated fresh ginger
• 1 cup tomato puree
• 1/4 cup, soaked in warm water cashews
• 1 tsp garam masala
• 1/4 cup, chopped fenugreek leaves
• 1/2 cup heavy cream
• 1 tsp salt

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Instructions

1. Step 1: Pat 1.5 lbs boneless chicken thighs dry with paper towels, then season with 1 tsp salt.
2. Step 2: Heat 3 tbsp ghee in a heavy pot over medium-high heat until shimmering. Add 1 large finely chopped onion and 2 tbsp grated fresh ginger, sautéing for 5 minutes until golden and fragrant.
3. Step 3: Stir in 1 cup tomato puree and 1/4 cup soaked cashews, cooking for 7 minutes until the mixture thickens and oil separates from the sauce.
4. Step 4: Add the seasoned chicken pieces, 1 tsp garam masala, and 1/4 cup chopped fenugreek leaves. Pour in 1/2 cup heavy cream, reduce heat to low, and simmer covered for 25 minutes until chicken is tender and sauce coats the back of a spoon.
5. Step 5: Uncover and simmer an additional 5 minutes to deepen flavors, adjusting salt if needed.