This easy butter chicken recipe delivers a creamy, flavorful curry that’s naturally gluten-free and low carb. It uses chicken thighs for a juicy, rich dish with garlic, ginger, and warming spices.
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This recipe includes helpful tips from a home cook perspective to explain why ingredients and steps matter, so even beginners can feel confident in the kitchen.
Table of Contents
- Easy Butter Chicken Thighs
- How to Make Chicken Thighs in Butter Sauce
- Tips and Tricks
- What to Enjoy With It
- Recipe Card
Easy Butter Chicken Thighs
If you love classic butter chicken, this version with bone-in chicken thighs is a rustic, hearty take that keeps the creamy tomato curry flavors intact. While butter chicken originally grew out of modern restaurant innovation in India, the key elements are a tomato-based sauce enriched with butter and cream, plus warming spices like garam masala and cumin.
How to Make Chicken Thighs in Butter Sauce
First assemble the ingredients:
- Lemon juice (2 tablespoons)
- Turmeric (1 tablespoon)
- Garam masala (2 tablespoons)
- Ground cumin (2 tablespoons)
- Chicken thighs (3 pounds, bone-in)
- Unsalted butter (¼ pound)
- Olive oil (2 tablespoons)
- Yellow onions (2, diced)
- Garlic (4 cloves, minced)
- Fresh ginger (2 tablespoons, diced)
- Cumin seeds (1 tablespoon)
- Cinnamon stick (1)
- Tomatoes (2, diced)
- Red chiles (2, like Anaheim, or 1 jalapeño)
- Kosher salt to taste
- Chicken stock (enough to cover sauce, low-sodium)
- Cream (1 ½ cups)
- Tomato paste (½ teaspoon)
- Cilantro (½ bunch, chopped for garnish)
Method:
Marinade. Whisk lemon juice, turmeric, garam masala, and ground cumin in a large bowl. Toss the chicken thighs in the marinade so they are evenly coated. Cover and refrigerate for at least 1 hour, or up to 24 hours.
Brown the chicken. Preheat a large pan over medium heat with the olive oil and butter. When the butter foams, remove chicken from the marinade and brown it quickly on all sides to develop color. Remove the pan from heat but keep the fond (browned bits) in the pan for the sauce.
Bake the chicken. Preheat the oven to 350°F (175°C). Place browned thighs on a baking sheet with a rack and bake until the chicken reaches 175°F in the thickest part of the thigh (avoiding the bone).
Sauté the aromatics. Return the pan to medium-high heat and add the diced onions. Cook, stirring frequently, until translucent and soft. Add cumin seeds, garlic, and fresh ginger and cook until the onions turn lightly brown, taking care not to burn the garlic.
Add tomatoes and spices. Stir in the cinnamon stick, diced tomatoes, chiles, and salt. Cook until the chiles soften, about 10 minutes.
Simmer the sauce. Add chicken stock to the pan, bring to a boil, then reduce heat and simmer uncovered for about 30 minutes to concentrate the flavors.
Blend if desired. For a smooth sauce, blend the mixture until silky; for a textured sauce, leave it as is. Return to the pan. With the heat low, stir in the cream and tomato paste. Add the cooked chicken to the sauce and toss to coat. Let the sauce reduce for 10–15 minutes so it thickens and clings to the chicken.
Serve. Remove the cinnamon stick, plate the chicken, and garnish with chopped cilantro. Serve with naan, basmati rice, or riced cauliflower for a low-carb option.
Tips and Tricks for Easy Butter Chicken Thighs
Marinate for flavor: Marinating the chicken tenderizes it and infuses spice flavors—overnight is best, but one hour works.
Use quality spices: Fresh, fragrant ground spices make a big difference—buy good garam masala, turmeric, and cumin.
Brown the chicken: Searing creates a flavorful crust and adds depth to the finished sauce.
Simmer gently: Low, slow simmering helps the sauce develop and melds the spices without separating the cream.
Add dairy at the end: Stir in butter and cream at low heat to maintain a silky texture. For dairy-free alternatives use coconut milk, though the flavor will change.
Adjust the heat: Control spice with more or fewer chiles or chili powder to suit your taste.
Tomato paste: A small amount deepens color and adds concentrated tomato flavor.
Fenugreek finish: If available, crushed dried fenugreek leaves (kasuri methi) added at the end add authentic aroma.
Rest before serving: Let the dish sit a few minutes to thicken and let flavors settle.
FAQ’s
Make a quick substitute by mixing ground cumin, coriander, cardamom, and cinnamon in equal parts, and add a pinch of ground cloves and nutmeg.
Yes. Breasts cook faster and can dry out if overcooked, so reduce baking time and watch the internal temperature.
Substitute the cream with full-fat coconut milk and use oil instead of butter. The dish will be delicious but slightly different in flavor.
Yes. Cool completely, store in an airtight container, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Simmer uncovered to reduce and concentrate. A small corn starch slurry can also thicken without affecting flavor.
Reheat on the stove over low heat, stirring and adding a splash of water or cream if necessary. Microwave works too—stir occasionally for even heating.
Yes—bell peppers, peas, or spinach work well. Add them toward the end of cooking to preserve texture and color.
What to Enjoy with Indian Chicken Thighs
Serving suggestions:
- Basmati rice — fluffy, aromatic, and perfect for soaking up sauce.
- Naan bread — warm and soft for scooping the curry.
- Cucumber raita — a cooling yogurt condiment to balance richness.
- Roasted cauliflower — a low-carb, slightly spiced vegetable side.
- Aloo Gobi — spiced potatoes and cauliflower for variety.
- Roti or chapati — a lighter whole-grain flatbread option.
- Kachumber salad — a fresh cucumber-tomato-onion salad with lemon dressing.
Try these keto favorites next:
One Pot Italian Chicken Vegetable Skillet
Crispy Chicken Thighs
Baked Ranch Chicken Thighs
Best Grilled Corn on the Cob
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Easy Butter Chicken Thighs
A creamy, low-carb butter chicken thighs recipe that’s naturally gluten free and packed with flavor.
Equipment
- Large heavy skillet or sauté pan
- Baking sheet with rack
- Blender or immersion blender (optional)
- Meat thermometer
Ingredients (serves 8)
- 2 tablespoons lemon juice
- 1 tablespoon ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 3 pounds chicken thighs, on the bone
- ¼ pound unsalted butter
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh diced ginger
- 1 tablespoon cumin seeds
- 1 cinnamon stick
- 2 medium tomatoes, diced
- 2 red chiles (or 1 jalapeño), seeded and diced
- Kosher salt, to taste
- Chicken stock, low-sodium or homemade, enough to thin the sauce
- 1 ½ cups cream
- ½ teaspoon tomato paste
- ½ bunch cilantro, chopped (garnish)
Instructions
- Whisk lemon juice, turmeric, garam masala, and ground cumin. Marinate chicken in the mixture for 1 hour to overnight.
- Preheat oven to 350°F (175°C).
- In a large pan over medium heat, melt butter in olive oil until foaming. Brown the marinated chicken on all sides, then remove and set aside.
- Place browned chicken on a baking sheet with a rack and bake until the internal temperature of the thickest part of the thigh reaches 175°F (avoid touching the bone).
- Return the pan to medium-high heat. Add diced onions and cook until translucent and soft.
- Add cumin seeds, garlic, and ginger. Cook until onions are lightly browned—do not burn the garlic.
- Add the cinnamon stick, diced tomatoes, chiles, and salt. Cook until chiles soften, about 10 minutes.
- Pour in chicken stock, bring to a boil, then simmer uncovered for about 30 minutes.
- If you prefer a smooth sauce, blend until silky and return to the pan. With low heat, stir in the cream and tomato paste.
- Add cooked chicken to the sauce, toss to coat, and simmer 10–15 minutes to reduce and thicken the sauce.
- Garnish with chopped cilantro and serve with naan, rice, or riced cauliflower.
Nutrition (approx. per serving)
- Calories: 694 kcal
- Carbohydrates: 10 g
- Protein: 43 g
- Fat: 55 g
Nutrition is an approximation and will vary based on ingredients and portions.