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Butter chicken in a creamy orange sauce with basmati rice and cilantro in a white bowl on a blue background.
Dinner · Indian

Butter Chicken

Jarred tomato puree stands in for the long-simmered sauce, so the chicken cooks right in it with no marinating. Thighs stay juicy where breasts dry out, and a last bit of butter and cream is what makes it taste like the takeout version. One pan, start to finish.

Quick facts

30 min(10 prep, 20 cook)

2 servings

  • Gluten-free

Contains: Milk

Step 0

Get it all out

Tick things off as they hit the counter.

  • 1 lb boneless, skinless chicken thighs
  • 1 tsp salt
  • 2 tsp garam masala
  • 3 tbsp unsalted butter
  • 1 small yellow onion
  • 3 cloves garlic
  • 1 tbsp fresh ginger, peeled
  • 1 tsp paprika
  • 1 cup jarred tomato puree, like passata
  • 1 tsp sugar
  • ½ cup heavy cream

To serve

  • 1 package microwave basmati rice, 8.5 oz pouchoptional
  • 2 tbsp fresh cilantro, choppedoptional
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    On a cutting board, cut the chicken thighs into 1-inch pieces. Put them in a bowl and toss with 1 tsp of the garam masala and ½ tsp of the salt. Wash your hands, the knife, the cutting board and anything else that touched the raw chicken with hot, soapy water.

    • 1 lb boneless, skinless chicken thighs
    • 2 tsp garam masala
    • 1 tsp salt
  2. 2

    Finely chop the onion and mince the garlic. Grate the ginger on the small holes of a box grater.

    • 1 small yellow onion
    • 3 cloves garlic
    • 1 tbsp fresh ginger
  3. 3

    Melt 2 tbsp of the butter in a large skillet that has a lid over medium heat. Add the onion and cook, stirring now and then, until soft and golden at the edges, about 4 minutes.

    • 3 tbsp unsalted butter
    • 1 small yellow onion
  4. 4

    Add the garlic, ginger, paprika and the other 1 tsp of garam masala. Stir until fragrant, about 1 minute.

    • 3 cloves garlic
    • 1 tbsp fresh ginger
    • 1 tsp paprika
    • 2 tsp garam masala
  5. 5

    Turn the heat up to medium-high. Add the chicken and stir until the outside of every piece is no longer pink, about 3 minutes. Wash your hands and the bowl that held the raw chicken with hot, soapy water.

    • 1 lb boneless, skinless chicken thighs
  6. 6

    Stir in the tomato puree, sugar and the other ½ tsp of salt. Once it bubbles, turn the heat down to medium-low, cover and simmer, stirring once or twice, until an instant-read thermometer in the thickest piece of chicken reads 165°F, about 10 minutes. While it simmers, heat the rice in the microwave following the package directions.

    • 1 cup jarred tomato puree
    • 1 tsp sugar
    • 1 tsp salt
    • 1 lb boneless, skinless chicken thighs
    • 1 package microwave basmati rice
  7. 7

    Turn off the heat. Stir in the cream and the last 1 tbsp of butter until the butter melts and the sauce is smooth and orange, about 1 minute. Taste and add a pinch more salt if it needs it.

    • ½ cup heavy cream
    • 3 tbsp unsalted butter
    • 1 tsp salt
  8. 8

    Spoon the butter chicken over the rice and top with the cilantro. Put any leftovers in the fridge within 2 hours.

    • 1 package microwave basmati rice
    • 2 tbsp fresh cilantro