Butter Chicken
This simplified butter chicken cooks the chicken directly in a creamy tomato and spice sauce with ghee and garam masala, cutting down prep steps while delivering rich, authentic flavor—ideal for meal prep.
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This simplified butter chicken cooks the chicken directly in a creamy tomato and spice sauce with ghee and garam masala, cutting down prep steps while delivering rich, authentic flavor—ideal for meal prep.
Delivery in as fast as one hour.*
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In a large pan over medium heat, sauté the sliced red onions until softened.
Add the minced garlic and ginger, and cook for another minute until fragrant.
Stir in the garam masala, red chili powder, cumin, coriander, and salt. Toast the spices for about one minute.
Add the tomato paste and ghee, stirring to combine and cook for another minute.
Pour in the two cans of tomato sauce and stir everything together.
Add the chopped chicken thighs to the sauce and stir to coat.
Cover the pan, reduce heat, and simmer for about 45 minutes, until the chicken is cooked through and tender.
Turn the heat to low. Stir in the heavy whipping cream until combined.
Add the Greek yogurt and mix until fully incorporated.
Finish the sauce by adding the dried fenugreek leaves (crushing them between your hands as you add them), chicken bouillon, and coconut sugar. Stir to combine.
Serve hot over a bed of cooked rice.
Cool completely, store in an airtight container in the refrigerator up to 4 days, and reheat gently on the stovetop or microwave.
Yes, thighs work well and stay more tender. They may cook slightly faster, so check doneness around 15–18 minutes.
The base recipe uses 1–2 tsp red chili powder, making it mild to medium heat. Start with 1 tsp and add more to taste.
Yes, this is excellent for meal prep. Cool completely, refrigerate up to 4 days, and reheat gently on the stovetop or microwave.
Butter works as a direct substitute (use 1 tbsp), though ghee adds a deeper, nutty flavor.
No—this recipe simplifies that step by adding chicken directly to the sauce with the sliced onions.
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