Rich, creamy, and utterly irresistible – this butter chicken with bone-in thighs delivers restaurant-quality flavors right in your home kitchen. Using bone-in chicken thighs creates deeper, more complex flavors while staying incredibly tender and juicy. This butter chicken with bone-in thighs recipe serves four people perfectly and transforms simple ingredients into an extraordinary meal that will have everyone asking for seconds.
SERVES: 4 | PREP: 25 MIN | COOK: 45 MIN | TOTAL: 70 MIN
Ingredients
For the Chicken Marinade
| Ingredient | Amount |
|---|---|
| Bone-in chicken thighs, skin-on | 2 lbs (8 pieces) |
| Plain Greek yogurt | ½ cup |
| Fresh lemon juice | 2 tablespoons |
| Minced garlic | 3 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Garam masala | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Sweet paprika | 1 teaspoon |
| Salt | 1 teaspoon |
For the Butter Chicken Sauce
| Ingredient | Amount |
|---|---|
| Unsalted butter | 4 tablespoons |
| Yellow onion, finely diced | 1 large |
| Garlic cloves, minced | 4 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Tomato paste | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Garam masala | 2 teaspoons |
| Sweet paprika | 1 teaspoon |
| Cayenne pepper | ¼ teaspoon |
| Crushed tomatoes | 1 can (14 oz) |
| Heavy cream | ¾ cup |
| Chicken broth | ½ cup |
| Brown sugar | 1 tablespoon |
| Salt | To taste |
| Fresh cilantro, chopped | ¼ cup |
Step-by-Step Instructions
Phase 1: Marinating the Chicken (15 minutes active, 30+ minutes marinating)
Step 1: Pat the bone-in chicken thighs completely dry with paper towels. This removes excess moisture that could prevent proper browning. Leave the skin on – it adds incredible flavor and helps keep the meat juicy during cooking.
Step 2: In a large mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, paprika, and salt. The yogurt acts as a tenderizer while infusing the chicken with tangy flavor.
Step 3: Score the chicken thighs by making 2-3 shallow cuts (about ¼ inch deep) against the grain on each piece. This allows the marinade to penetrate deeper into the meat and ensures even cooking.
Step 4: Add the chicken thighs to the marinade, turning each piece to coat completely. Massage the marinade into the cuts you made. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Phase 2: Building the Sauce Base (10 minutes)
Step 5: Heat 2 tablespoons of butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. The pan should be large enough to fit all the chicken pieces in a single layer without overcrowding.
Step 6: Add the diced onion to the melted butter and cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and slightly golden. The onion should be soft but not browned.
Step 7: Add the minced garlic and grated ginger to the onions. Cook for 30-45 seconds until fragrant, stirring constantly to prevent burning. You’ll smell the aromatics becoming more intense.
Step 8: Stir in the tomato paste and cook for 1-2 minutes, stirring frequently. The tomato paste will deepen in color and develop a richer, more concentrated flavor as it cooks.
Phase 3: Cooking the Chicken (15 minutes)
Step 9: Remove the marinated chicken from the refrigerator and let it come to room temperature for 5 minutes. Remove excess marinade by scraping it off, but don’t rinse – some marinade should remain for flavor.
Step 10: In the same pan with the onion mixture, increase heat to medium-high. Add the remaining 2 tablespoons of butter and let it melt completely.
Step 11: Carefully place the bone-in chicken thighs skin-side down in the pan. Don’t move them for 4-5 minutes – this creates a beautiful golden-brown crust. You should hear a steady sizzling sound.
Step 12: Flip the chicken thighs using tongs and brown the other side for 3-4 minutes. The chicken doesn’t need to be fully cooked at this stage – it will finish cooking in the sauce. Remove chicken to a plate and set aside.
Phase 4: Completing the Sauce (8 minutes)
Step 13: Add the cumin, coriander, garam masala, paprika, and cayenne pepper to the same pan. Toast the spices for 30 seconds, stirring constantly, until they become very fragrant and slightly darker in color.
Step 14: Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pan with a wooden spoon. These browned bits add incredible depth to your butter chicken with bone-in thighs.
Step 15: Add the chicken broth and brown sugar, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to meld the flavors together.
Step 16: Reduce heat to low and slowly stir in the heavy cream. Don’t let the sauce boil after adding cream, as it may curdle. The sauce should be smooth and creamy with a beautiful orange-red color.
Phase 5: Final Cooking (12 minutes)
Step 17: Return the browned chicken thighs to the pan, nestling them skin-side up in the sauce. The sauce should come about halfway up the sides of the chicken pieces.
Step 18: Cover the pan and simmer gently for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer in the thickest part of the thigh.
Step 19: Remove the lid and check the sauce consistency. If it’s too thin, simmer uncovered for 2-3 minutes to reduce slightly. If too thick, add 2-3 tablespoons of chicken broth.
Step 20: Taste and adjust seasoning with salt and pepper as needed. Remove from heat and stir in fresh chopped cilantro just before serving.
Chef’s Notes
Bone-In vs. Boneless: Using bone-in chicken thighs instead of boneless creates richer flavor and juicier meat. The bones add depth to the sauce while keeping the meat incredibly tender throughout the cooking process.
Marination Magic: Don’t skip the marinating step. The yogurt’s acidity breaks down tough proteins while the spices infuse deep into the meat, creating layers of flavor that make this butter chicken with bone-in thighs truly special.
Temperature Control: Keep the heat at medium-low once you add the cream. High heat can cause the cream to separate, resulting in a grainy texture instead of the silky smoothness you want.
Make-Ahead Tip: This dish actually improves in flavor when made a day ahead. The butter chicken with bone-in thighs allows the spices to meld and develop more complex flavors overnight in the refrigerator.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 32g
- Carbohydrates: 12g
- Fat: 35g
- Fiber: 3g
- Sodium: 680mg
Delicious Variations
Coconut Butter Chicken: Replace half the heavy cream with full-fat coconut milk for a subtle tropical twist that pairs beautifully with the warm spices.
Extra Spicy Version: Double the cayenne pepper and add 1 diced jalapeño pepper with the onions for those who love serious heat in their curry dishes.
Vegetable-Loaded: Add 1 cup of diced bell peppers and ½ cup of green peas in the last 5 minutes of cooking for extra nutrition and color. For more chicken thigh inspiration, check out this amazing chicken thigh curry recipe.
Smoky Tandoori Style: Add 1 teaspoon of smoked paprika and ½ teaspoon of ground fenugreek to the spice blend for a more complex flavor profile similar to tandoori chicken thighs.
Storage & Reheating Guide
Refrigerator Storage: Store leftover butter chicken with bone-in thighs in airtight containers for up to 4 days. The flavors actually improve after the first day as the spices continue to meld.
Freezer Storage: This dish freezes beautifully for up to 3 months. Cool completely before freezing in portion-sized containers, leaving 1 inch of space at the top for expansion.
Reheating Instructions: For best results, thaw frozen butter chicken overnight in the refrigerator. Reheat gently in a saucepan over low heat, stirring occasionally. Add 2-3 tablespoons of chicken broth or cream if the sauce has thickened too much.
Microwave Method: Reheat individual portions in the microwave at 70% power in 1-minute intervals, stirring between each interval to ensure even heating.
Troubleshooting Common Issues
Problem 1 – Sauce Too Thin: If your sauce isn’t thickening properly, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this into the simmering sauce and cook for 2-3 minutes until thickened.
Problem 2 – Cream Curdling: This happens when the sauce gets too hot after adding cream. Remove from heat immediately and whisk vigorously. If it’s already curdled, strain the sauce through a fine-mesh sieve to remove lumps.
Problem 3 – Chicken Drying Out: Bone-in thighs are very forgiving, but if they seem dry, they were likely overcooked. Use a meat thermometer and remove from heat as soon as they reach 165°F internally.
Problem 4 – Sauce Too Spicy: Cool down an overly spicy butter chicken with bone-in thighs by adding more heavy cream, a tablespoon of sugar, or even a dollop of plain yogurt stirred in at the end.
Problem 5 – Lacking Flavor Depth: This usually means the spices weren’t toasted long enough or the dish needs more salt. Toast whole spices before grinding them next time, and always taste and adjust seasoning before serving.
Equipment Essentials
- Large, heavy-bottomed skillet or Dutch oven (at least 12 inches wide)
- Meat thermometer for checking doneness
- Large mixing bowl for marinating
- Sharp knife for scoring chicken and chopping vegetables
- Wooden spoon for stirring without scratching the pan
- Measuring cups and spoons
- Can opener for tomatoes
- Fine-mesh strainer (optional, for emergency sauce rescue)
Shopping List by Store Section
Meat Department
- 2 lbs bone-in, skin-on chicken thighs (8 pieces)
Dairy Section
- ½ cup plain Greek yogurt
- 4 tablespoons unsalted butter
- ¾ cup heavy cream
Produce Section
- 1 large yellow onion
- 7 garlic cloves total
- 2 tablespoons fresh ginger
- 1 lemon (for juice)
- ¼ cup fresh cilantro
Canned Goods
- 1 can (14 oz) crushed tomatoes
- ½ cup chicken broth
- 2 tablespoons tomato paste
Spice Aisle
- Garam masala
- Ground cumin
- Ground coriander
- Sweet paprika
- Cayenne pepper
- Brown sugar
- Salt
Success Secrets
1. Always use bone-in chicken thighs rather than breasts – the dark meat stays juicy and the bones add incredible flavor to the sauce as it simmers.
2. Don’t rush the browning process. Let the chicken develop a deep golden crust before flipping – this creates layers of flavor that make restaurant-quality butter chicken with bone-in thighs.
3. Toast your spices for maximum impact. Even 30 seconds of toasting whole or ground spices releases aromatic oils that dramatically improve the final dish.
4. Control your heat carefully when adding cream. Keep the temperature at medium-low to prevent curdling and maintain that silky, luxurious texture.
5. Let the dish rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to settle, creating the perfect consistency and taste balance.
