Indian Butter Chicken Thighs
These Indian butter chicken thighs are flavorful and juicy. The combination of masala, cayenne, garlic, and tomato sauce brings together a delicious chicken dinner everyone will love.
If your family loves takeout-style butter chicken, this homemade version is just as delicious and surprisingly easy to pull off on a busy night.
I make this recipe whenever we're craving Indian-inspired comfort food at home. The creamy tomato sauce and warm spices hit all the right notes, and baking the chicken keeps it juicy while cutting down on stovetop mess.
Why you'll love these Indian Chicken Thighs
- Chicken thighs are inexpensive. We also use them in this lemon rosemary chicken recipe and in our Sheet Pan BBQ Chicken Thighs and Vegetables.
- The seasoned chicken is flavorful and made with a rich, creamy, and perfectly spiced sauce.
- It's a restaurant-quality dish you can make at home and is great for meal prep or family dinners.
Ingredients Needed:
- Chicken Thighs - Juicy and flavorful, perfect for baking.
- Butter- Adds richness to the sauce and keeps the chicken moist.
- Onion- Slowly caramelized for a deep, sweet flavor.
- Minced garlic - Builds the aromatic base.
- Tomato sauce - Gives the sauce its signature color and tang.
- Heavy cream - Makes the sauce creamy and smooth.
- Salt - Balances and enhances flavor.
- Cayenne pepper - Adds gentle heat.
- Garam masala - Warm spice blend for that authentic butter chicken flavor.
- Vegetable oil - Helps coat and roast the chicken.
- Tandoori masala - Adds color and traditional tandoori flavor.
How to make this Indian Butter Chicken Recipe
Step 1: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and garlic, cooking slowly until the onion caramelizes to a dark brown, about 15 minutes.
Step 2: In a medium saucepan, whisk together the cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala. Bring to a gentle simmer, stirring occasionally until smooth.
Step 3: Add the caramelized onions and garlic to the sauce and stir well. Remove from heat and let the sauce cool to room temperature.
Step 4: Preheat your oven to 375°F. Place the chicken thighs in a large sealable bag. Add the vegetable oil and tandoori masala. Seal and shake until the chicken is evenly coated.
Step 5: Add half of the sauce to the chicken in the bag and toss to coat. Arrange the chicken thighs on a baking sheet and bake for 20 minutes.
Step 6: Remove from the oven and coat the chicken with one-fourth of the remaining sauce. Bake another 15-20 minutes until almost done.
Step 7: Brush the chicken with the last of the sauce. Broil on medium-high for 5-6 minutes until the tops are slightly crispy and golden.
Indian Butter Chicken Thighs
Ingredients
- 4 pounds Chicken Thighs
- 1 cup Butter, divided
- 1 Onion, minced
- 1 tablespoon Minced garlic
- 1 15 ounce Can tomato sauce
- 3 cups Heavy cream
- 2 teaspoons Salt
- 1 teaspoon Cayenne pepper
- 1 tablespoon Garam masala
- 2 tablespoons Vegetable oil
- 2 tablespoons Tandoori masala
Instructions
- In a large skillet, over medium heat, add 2 tablespoons butter.
- Add the onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
- In a medium sized saucepan add the cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala, whisk to combine. Bring to a simmer stirring occasionally.
- Add the caramelized onions and minced garlic. Stir.
- Remove from the heat and allow to reach room temperature.
- Preheat your oven to 375 degrees
- In a large sealable bag add your chicken thighs and masala spice.
- Shake your rub to evenly coat the chicken.
- Add ½ of the sauce to the chicken and toss or rub to evenly coat.
- Place the chicken thighs on the baking sheet and bake for 20 minutes.
- Remove the chicken from the oven and coat the chicken with ¼ of the remaining sauce. Place back in the oven for another 15-20 minutes.
- Remove the chicken from the oven and coat with the remaining sauce.
- Turn your oven to broil medium to high, place the chicken back in the oven for 5-6 minutes until crispy.
Nutrition
