Tender chicken thighs get seared until golden, then simmered low and slow in a fragrant, spiced tomato sauce built on garlic, ginger, and a warm blend of garam masala, cumin, coriander, and turmeric. A touch of cayenne brings gentle heat, while heavy cream mellows everything into that classic silky, orange-hued finish butter chicken is known for. The sauce clings beautifully to each piece of chicken, thickening just enough to coat a spoon, and it's every bit as rich and comforting as the takeout version. Ladle it over fluffy basmati rice or scoop it up with naan, and finish with a scatter of fresh cilantro for brightness. This one's a solid pick if you're keeping an eye on added salt but still want that deeply savory, restaurant-style flavor at home.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Season the chicken pieces all over with the salt and black pepper.
Heat 2 tbsp butter and the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until the butter is melted and the foam subsides. Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until golden on the underside, then turn and cook for another 2 minutes. The chicken will not be cooked through at this stage. Transfer to a plate and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
