Tender chicken thighs get seared until golden, then simmered low and slow in a rich, spiced tomato sauce until they're fully cooked through and coated in silky sauce. Warm garam masala, cumin, coriander, and turmeric build layers of flavor, while a stir of cream and a touch of sugar mellow everything into that classic, restaurant-style richness. The onion, garlic, and ginger base cooks down until deeply fragrant, giving the sauce real depth long before the cream ever hits the pan. Ladle it over fluffy basmati rice for a comforting, weeknight-friendly dinner that still feels special. This one's a genuinely solid pick for a gluten free table, and the leftovers reheat beautifully for lunch the next day.
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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.
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