Slow-Simmered Tomato-Ginger Butter Chicken
Tender chicken pieces bathed in a rich tomato-ginger gravy with aromatic spices, perfect with rice or naan. This indian ready in about 60 minutes pairs boneless chicken thighs, ghee, large, finely chopped 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
Instructions
- Step 1: Pat 1.5 lbs boneless chicken thighs dry with paper towels, then season with 1 tsp salt.
- 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.
- 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.
- 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.
- Step 5: Uncover and simmer an additional 5 minutes to deepen flavors, adjusting salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Tomato-Ginger Butter Chicken take to make?
Total time is about 60 minutes (25 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 Tomato-Ginger Butter Chicken?
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 Tomato-Ginger Butter Chicken?
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 Tomato-Ginger Butter Chicken 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 Tomato-Ginger Butter Chicken?
Indian indian 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.
What others are saying
- ★★★★★
This has become our go-to indian dish. We make it weekly.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
