This Indian Butter Chicken Thighs recipe delivers rich, aromatic flavor right in your kitchen. Using juicy chicken thighs and a from-scratch spiced tomato-cream sauce creates a comforting, restaurant-quality meal. It’s surprisingly straightforward and perfect for a cozy night in.

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Why You’ll Love This Indian Butter Chicken Thighs

• Restaurant-Quality Flavor: Unlocks the secrets behind that iconic, complex sauce.
• Unbelievably Tender Chicken: Juicy, flavorful thighs guarantee succulent results every time.
• Aromatic & Comforting: Warm spices create a cozy, fragrant dish.
• Straightforward Process: Simple steps yield a truly special homemade curry.

Ingredients & Tools

For the Marinade:

• 800 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 150 g plain Greek yogurt
• 1 tbsp lemon juice
• 2 tsp grated ginger
• 3 garlic cloves, minced
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp Kashmiri red chili powder (or paprika for less heat)
• 1 tsp salt

For the Sauce:

• 2 tbsp ghee or unsalted butter
• 1 large onion, finely chopped
• 1 tbsp grated ginger
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp Kashmiri red chili powder
• 1/2 tsp turmeric
• 400 g can of crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar
• 120 ml heavy cream (or cashew cream)
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 2 tbsp unsalted butter, cubed
• Salt to taste
• Fresh cilantro, for garnish

Tools: A large bowl, a blender or food processor, a large skillet or Dutch oven with a lid.

Notes: Don’t be intimidated by the spices—they’re the soul of the dish. Ghee adds authentic richness, and the final butter swirl creates a glossy finish.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes (plus 30 mins marinating) | Cook Time: 35 minutes | Total Time: 1 hour 25 minutes

Before You Start: Tips & Ingredient Notes

• Don’t Skip the Marinating Time. This is non-negotiable for tender, flavorful chicken. The yogurt and acids gently break down the proteins, while the spices penetrate deeply. Even 30 minutes makes a world of difference, but an hour is ideal.
• Why Chicken Thighs? Thighs have a higher fat content than breasts, which means they stay incredibly moist and juicy through the cooking process. They’re much harder to overcook, making them the perfect choice for a simmering curry.
• The Magic of Kasuri Methi (Dried Fenugreek Leaves). If you can find it, this ingredient is a game-changer. It has a distinct, slightly bitter, maple-like aroma that is quintessential to authentic butter chicken. Just crush it between your palms before adding to release its oils.
• Ghee vs. Butter. Ghee is clarified butter, meaning it has a higher smoke point and a rich, nutty flavor that’s traditional. You can use all butter, but starting with ghee for sautéing gives you the best of both worlds—great flavor and no risk of burning.

How to Make Indian Butter Chicken Thighs

Storage & Freshness Guide

• Fridge: Cool completely, store in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in fridge.
• Reviving: Reheat gently on stove, stirring occasionally. Add a splash of cream if needed.

Serving Suggestions

Complementary Dishes

• Basmati Rice — The long, fluffy grains are the perfect neutral canvas to soak up every last drop of that creamy sauce. For an extra touch, cook it with a couple of green cardamom pods and a cinnamon stick.
• Garlic Naan or Roti — Honestly, is there anything better than using a piece of warm, buttery flatbread to scoop up this curry? It’s a mandatory part of the experience for me.
• A Simple Cucumber Salad — A quick mix of sliced cucumbers, red onion, lemon juice, and a pinch of salt provides a crisp, refreshing contrast that cuts through the richness of the curry beautifully.

Drinks

• A Crisp Indian Lager — The cold, effervescent quality of a beer like Kingfisher is a classic pairing that cleanses the palate between each flavorful bite.
• Mango Lassi — This sweet and tangy yogurt-based drink is not only traditional but its cool creaminess is the perfect foil for the warm spices in the butter chicken.
• Earl Grey Tea — A cup of hot Earl Grey with its bergamot notes can be a surprisingly elegant and soothing companion to the meal, especially on a cooler evening.

Something Sweet

• Gulab Jamun — These warm, syrup-soaked milk-solid dumplings are the quintessential Indian dessert and their rose-scented sweetness is a dream following a savory, spiced main.
• Kulfi — A dense, creamy Indian ice cream, often flavored with pistachio or cardamom. Its cold, rich texture is a fantastic way to end the meal on a high note.
• Fresh Fruit Platter — Sometimes, after a rich meal, a simple platter of sliced mango, pineapple, and berries is the most refreshing and satisfying finish imaginable.

Top Mistakes to Avoid

• Mistake: Rushing the Onion Cooking. If you don’t cook the onions until they are completely soft and sweet, you can end up with a slightly sharp, undercooked onion flavor in your final sauce that really stands out—and not in a good way.
• Mistake: Adding Cream While on High Heat. If the curry is boiling when you stir in the cream, it can sometimes curdle or separate, giving the sauce a grainy texture instead of that desired silky smoothness. Always take it off the heat first.
• Mistake: Skipping the Blending Step. I’ve tried the “rustic” version where you don’t blend the sauce, and honestly, the texture is just not the same. That velvety, restaurant-style consistency comes from taking the extra minute to blitz it smooth.
• Mistake: Overcrowding the Pan When Searing Chicken. If you dump all the chicken in at once, it will steam instead of sear. You’ll miss out on those delicious browned bits that add so much depth to the overall flavor of the dish.

Expert Tips

• Tip: For a Smokier Flavor, Try the “Dhungar” Method. This is a fantastic restaurant trick. Once the curry is done, place a small heatproof bowl in the center of the pot. Heat a piece of charcoal until red-hot, place it in the bowl, drizzle a teaspoon of ghee over it, and immediately cover the pot for 5-10 minutes. The smoke will infuse the entire dish.
• Tip: Make it Ahead. Butter chicken often tastes even better the next day after the flavors have had more time to meld. You can make the entire dish, let it cool, and refrigerate it for up to 3 days. Gently reheat it on the stovetop on low heat.
• Tip: Control Your Heat Level. The primary source of heat here is the Kashmiri chili powder, which is relatively mild. For a spicier kick, add a finely chopped fresh green chili to the onion base, or add a pinch of cayenne pepper with the other spices.
• Tip: No Blender? No Problem. If you don’t have a blender, you can use an immersion blender directly in the pot, or simply push the cooked onion-tomato mixture through a fine-mesh sieve. It takes a bit of elbow grease, but you’ll still get a smooth sauce.

FAQs

Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust the cooking time. Chicken breasts are leaner and can dry out more easily. If using breasts, reduce the final simmering time to 10-12 minutes, just until the chicken is cooked through. I’d also recommend cutting them into slightly larger chunks to help them retain moisture. Honestly, I still swear by thighs for their foolproof juiciness, but breasts will work in a pinch.

How can I make this dish dairy-free?
It’s totally possible! Substitute the ghee with a neutral oil like avocado or sunflower oil. For the marinade, use a thick, dairy-free yogurt (coconut yogurt works well). Instead of heavy cream, use full-fat canned coconut milk—it provides a similar richness and creaminess. And simply omit the final butter swirl. The flavor profile will be slightly different, but it will still be delicious.

My sauce is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an additional 5-10 minutes, which will allow some of the liquid to evaporate. If you’re still in a rush, you can make a quick slurry by mixing one teaspoon of cornstarch with one tablespoon of cold water and stirring it into the simmering sauce. It should thicken up within a minute. Just be careful not to over-thicken it.

Can I freeze butter chicken?
Yes, it freezes remarkably well! Let the curry cool completely, then transfer it to an airtight freezer-safe container. It will keep for up to 3 months. The texture might change slightly upon thawing (the dairy can sometimes separate a little), but a gentle reheat on the stove while stirring should bring it right back together. I’d recommend freezing it without any fresh cilantro garnish.

What’s the best substitute for kasuri methi (dried fenugreek leaves)?
This is a tough one because its flavor is quite unique. In a pinch, you can use a very small pinch of maple syrup (like 1/4 tsp) to mimic its subtle sweet-bitter note, but it won’t be the same. A better option is to use about 1/2 teaspoon of mustard seeds, toasted in the ghee at the very beginning before adding the onions, which will impart a different but complementary earthy bitterness. If you can, it’s worth seeking out at an Indian grocery—a little bag lasts forever!