Easy Butter Chicken with Chicken Thighs
This Easy Butter Chicken with Chicken Thighs stays true to its roots with classic restaurant-style flavors, but leaves out all the fuss. Get a saucy, flavorful dinner on the table in under an hour!
Servings: 6 Servings
Calories: 543kcal
Equipment
- Pestle and Mortar (or Spice Grinder - Only needed if using whole spices for the bulk Indian spice mix)
- Aluminum Foil
- Sheet pan and wire rack
- Large Skillet
- Blender (or Food Processor/Immersion Blender)
- Instant Read Digital Thermometer (Recommended)
Ingredients
Bulk Indian Spice Mix for Marinade (Yields About 5 Portions):
- 1 Tablespoon Coriander Seeds (or 2 Teaspoons ground)
- 1 Tablespoon Black Peppercorns (or 1 ½ Teaspoons ground)
- 1 Teaspoon Cumin Seeds (or ¾ Teaspoon ground)
- 1 Tablespoon Dried Fenugreek Leaves (Kasuri Methi)
- 1 Tablespoon Garam Masala
- 1 ½ Tablespoons Turmeric
- 1 Teaspoon Kashmiri Chili Powder (Substitute equal amount plain chili powder)
- ¼ Teaspoon Hing (Asafoetida) (Optional)
Yogurt-Spice Marinated Chicken Thighs:
- 4 Boneless Skinless Chicken Thighs (About 1 ½-2 lbs.)
- 1 Tablespoon Kosher Salt (Diamond Crystal preferred - Lower to ½ tablespoon if using Morton's.)
- 1 Tablespoon Bulk Indian Spice Mix (From above)
- ½ Cup Plain Whole-Milk Yogurt (Substitute Greek Yogurt)
- 2 Tablespoons Whole Milk
Butter Chicken Sauce:
- 6 Tablespoons Unsalted Butter (Divided)
- 1 Onion (Rough Chopped)
- 1 (2-inch) Knob Ginger (Rough Chopped)
- 4 Cloves Garlic (Rough Chopped)
- 1 ½ Teaspoon Garam Masala
- 1 Teaspoon Kashmiri Chili Powder (Substitute equal amount plain chili powder)
- 1 Teaspoon Kosher Salt (Plus more to taste)
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Paprika
- ¼ Teaspoon Hing (Asafoetida) (Optional)
- 1-2 Pinches Cayenne (Optional)
- 3 Cups Tomato Sauce (Divided)
- 2 Cups Heavy Cream
- 1 ½ Teaspoon Sugar
- 1 Tablespoon Dried Fenugreek Leaves (Kasuri Methi) (Crushed)
- 1 Teaspoon White Vinegar
- Juice of ½ Lemon
Instructions
Timing Gameplan:
- Start baking the chicken first (this assumes it’s already marinated—if you’re marinating today, add at least 30 minutes of hands-off fridge time first; overnight is best). While it bakes, build and blend the sauce. Finish the sauce and keep it warm. Broil the chicken for quick char, then dice and simmer in the sauce for 1–2 minutes to finish.
Bulk Indian Spice Mix for Marinade:
- Add coriander seeds, black peppercorns, dried fenugreek leaves (kasuri methi) and cumin seeds to a blender or pestle and mortar, and grind into a fine powder. Add the garam masala, turmeric, Kashmiri chili powder, and optional hing (asafoetida), stirring to combine. This will make enough for about 5 batches of spice for the marinade. Reserve leftovers in an airtight container.Don’t want to batch it? Use 1 tablespoon curry powder in the marinade instead.
Yogurt-Spice Marinated Chicken:
- Season chicken thighs with salt. Whisk 1 tablespoon Bulk Indian Spice Mix with yogurt and milk until smooth, then coat the chicken. Cover and refrigerate at least 30 minutes, or up to overnight for best flavor and texture. You can also skip the marinade and bake the salted thighs right away if short on time.
Easy Butter Chicken:
- Preheat the oven to 400°F. Place the chicken on a wire rack in a foil-lined baking sheet. Bake for 20-25 minutes until 165°F internally. Immediately start the sauce while the chicken bakes (steps 2-6 below).
- While the chicken bakes: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the onion and ginger, and cook for 5-6 minutes, stirring frequently until golden brown. Add the garlic and saute 30 seconds.
- Add garam masala, Kashmiri chili powder, kosher salt, ground cumin, paprika, optional hing (asafoetida), and cayenne. Cook for 1-2 minutes until very fragrant, and the colors deepen.
- Add 1 cup tomato sauce to the skillet (turn down the heat to prevent spitting/sputtering), cook 2-3 minutes, stirring to combine.
- Carefully blend for 1-2 minutes until very smooth. Return the blended sauce to the pan, and stir in the remaining tomato sauce and heavy cream. Simmer for 3-5 minutes until slightly thickened.
- Stir in the sugar, lemon juice, white vinegar, remaining butter, and dried fenugreek leaves (kasuri methi). Reduce the heat to low and keep warm while the chicken finishes cooking.
- Once the chicken reaches temperature, transfer to the top position of the oven and broil on high for 2-3 minutes until lightly charred (watch closely). Remove and allow to cool slightly. Dice into bite-sized pieces and transfer to the sauce. Stir and simmer the sauce to evenly coat.
- Serve over basmati rice and garnish with fresh cilantro. Serve with a side of garlic naan bread, and enjoy!
Notes
Pro Tips:
- Don’t skip dried fenugreek (kasuri methi)—it’s the signature butter chicken finish.
- While making the sauce, keep the pan at medium-high heat so the onion/ginger/garlic brown and the spices bloom quickly for deeper flavor.
- If doubling this recipe, don't fully double the heavy cream; 3 ¾ cups are perfect.
- This recipe is a fantastic make-ahead option. Just cool, freeze, thaw, then reheat.
- 2 Cups Basmati Rice
- 2 Cups Water
- 2 Tablespoons Butter
- 2 Pinches Kosher Salt
- 2 Pinches Whole Cumin Seeds (Optional)
- Rinse the rice until the water runs mostly clear, then drain well.
- Add rice + water + butter + salt (and cumin if using) to the Instant Pot. Seal lid.
- Pressure Cook (Manual/High) for 8 minutes.
- Natural release for 8 minutes, then quick release remaining pressure.
- Fluff with a fork, close the lid, and rest 8 minutes more to finish steaming. Season to taste.
Nutrition
Calories: 543kcal | Carbohydrates: 18g | Protein: 20g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 195mg | Sodium: 933mg | Potassium: 809mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2458IU | Vitamin C: 12mg | Calcium: 144mg | Iron: 4mg
