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A close-up of a skillet filled with creamy Butter Chicken, garnished with fresh cilantro, lime wedges, and yogurt.

Creamy Homestyle Butter Chicken Thighs

Indulge in rich, tender boneless chicken thighs bathed in a velvety, spiced tomato-cream sauce, a comforting take on the beloved Indian classic.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into 1.5-inch pieces
  • 1/2 cup plain whole milk yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder Kashmiri for color, or regular for heat
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt
For the Butter Chicken Sauce
  • 2 tbsp unsalted butter plus more for finishing
  • 1 tbsp vegetable oil
  • 1 large onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 green chili green chili deseeded and minced (optional, for heat)
  • 1 (14.5 oz) can crushed tomatoes OR 2 cups fresh tomato puree
  • 1/4 cup raw cashews
  • 1/2 cup water for blending
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala
  • 1/2 tsp sugar
  • 1/2 cup heavy cream
  • 1 tbsp kasoori methi dried fenugreek leaves, crushed
  • Salt to taste
For Garnish
  • Fresh cilantro chopped

Equipment

  • Large Mixing Bowl
  • Large deep skillet or Dutch oven
  • Blender (Immersion or Regular)
  • Measuring cups and spoons
  • Cutting Board
  • Knife

Method
 

1. Marinate the Chicken Thighs
  1. In a large mixing bowl, combine the chicken thighs with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Mix well to coat all chicken pieces.
  2. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
2. Prepare the Sauce Base
  1. Heat 1 tbsp butter and 1 tbsp vegetable oil in a large deep skillet or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened and translucent, about 6-8 minutes.
  3. Stir in ginger-garlic paste and green chili (if using), and cook for another 1-2 minutes until fragrant.
  4. Add the crushed tomatoes and raw cashews. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the tomatoes to soften and the flavors to meld.
  5. Carefully transfer the cooked onion-tomato-cashew mixture to a blender. Add 1/2 cup water. Blend until completely smooth. If using an immersion blender, blend directly in the pot. Pass the blended sauce through a fine-mesh sieve back into the skillet for an extra smooth consistency (optional but recommended).
3. Cook the Chicken
  1. Wipe the skillet clean if needed, or use the same pot. Add 1 tbsp unsalted butter to the skillet over medium-high heat.
  2. Add the marinated chicken thighs in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until lightly browned. The chicken doesn't need to be fully cooked through at this stage. Remove the chicken from the skillet and set aside.
4. Assemble and Simmer
  1. Return the blended sauce to the skillet (if you removed it). Stir in cumin powder, coriander powder, red chili powder, and garam masala. Cook for 1 minute until fragrant.
  2. Add the seared chicken pieces to the sauce. Stir in the sugar and a pinch of salt. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender, stirring occasionally.
  3. Stir in the heavy cream, 1 tbsp unsalted butter, and crushed kasoori methi. Simmer for another 2-3 minutes, without boiling, to heat through and allow the flavors to combine. Taste and adjust salt if needed.
5. Serve
  1. Garnish with fresh chopped cilantro. Serve hot with basmati rice, naan bread, or roti.

Notes

For a richer color, use Kashmiri red chili powder in the marinade and sauce. If you don't have cashews, you can use 2 tablespoons of almond flour or blanched almonds for a similar creamy texture, or omit them if you prefer. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.