The Best Ever Indian Butter Chicken

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, creamy, and aromatic Indian curry made with tender chicken in a luscious tomato-based sauce, finished with a touch of butter and fresh herbs for a dish that's the best takeout alternative. This Indian recipe, ready in about 45 minutes, pairs chicken thighs, tomato puree, heavy cream 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.

Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 450 cal/serving

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Ingredients

1.5 lbs, boneless, skinless, cut into 1-inch pieces chicken thighs
1/2 cup tomato puree
1/2 cup heavy cream
1/4 cup butter
2 tbsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
1/2 cup, chopped onion
2, minced garlic cloves
1 tbsp, minced fresh ginger
1/2 tsp (optional) cayenne pepper
1/4 cup, chopped fresh cilantro
1 tbsp lemon juice
to taste salt

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Instructions

Step 1: Melt 1/4 cup butter in a large skillet over medium heat, add 1/2 cup chopped onion, and cook until golden (5 minutes), then stir in 2 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 1 minute until fragrant.
Step 2: Add 1.5 lbs chicken thigh pieces, 2 tbsp garam masala, 1 tbsp ground cumin, 1 tbsp ground coriander, and 1/2 tsp cayenne pepper (if using), and cook for 5 minutes until chicken is lightly browned on all sides.
Step 3: Stir in 1/2 cup tomato puree and 1/2 cup heavy cream, reduce heat to low, and simmer for 10 minutes until sauce thickens and coats the back of a spoon; stir in 1/4 cup chopped cilantro and 1 tbsp lemon juice, then season with salt to taste.