Lunch Bowls

Indian Butter Chicken Bowl

Name: Indian Butter Chicken Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 1/2 cup plain yogurt; 2 tbsp lemon juice; 2 tbsp ghee or vegetable oil; 1 onion, diced; 2 cloves garlic, minced; 1 inch ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp cayenne pepper; 1 can (14 oz) diced tomatoes; 1/2 cup heavy cream; Salt and pepper to taste

By Harriet Greenwood · June 19, 2026 · Lunch Bowls

Prep20 min

Cook25 min

Total60 min

Serves4

I still remember the first time I had Indian Butter Chicken - the rich, creamy sauce and the tender chicken had me hooked. As a home cook, I wanted to recreate this dish in my own kitchen, and after some trial and error, I finally nailed it. My Indian Butter Chicken Bowl recipe is a game-changer for meal prep, and it's perfect for a quick and easy lunch or dinner.

The best part about this recipe is that it's incredibly versatile. You can serve it with rice, naan, or even as a bowl with some roasted vegetables. And the best part? It tastes even better on the second or third day, making it perfect for meal prep.

In this recipe, I'll walk you through the steps to make a delicious Indian Butter Chicken Bowl from scratch. From the marinade to the sauce, every component is made with love and care, and I'll share all my tips and tricks to ensure that you get the best results.

So, if you're looking for a delicious and easy recipe for meal prep, you're in the right place. Let's get started and make some Indian Butter Chicken magic happen!

This recipe is perfect for anyone who loves Indian food and wants to make it at home. It's also great for meal prep, as it can be made in advance and reheated when needed. Whether you're a busy professional or a student, this recipe is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's perfect for meal prep, as it can be made in advance and reheated when needed
The dish is highly customizable, so you can add or subtract ingredients to suit your taste
It's a great way to get your daily dose of protein and vegetables
The recipe is budget-friendly and can be made with ingredients that are easily found in most supermarkets
It's a delicious and authentic Indian dish that's sure to impress anyone who tries it

Why This Recipe Works

The key to a great Indian Butter Chicken recipe is the balance of flavors and textures. The marinade helps to tenderize the chicken and add flavor, while the sauce adds a rich and creamy element to the dish. By cooking the chicken and sauce separately, we can control the amount of sauce that's added to the dish, ensuring that it's not too dry or too wet.

The type of chicken used is also important - I prefer to use boneless, skinless chicken thighs, as they are more tender and have more flavor than chicken breast. And of course, the quality of the spices and ingredients used is crucial - I always use fresh and high-quality spices to ensure that the dish has the best flavor possible.

Finally, the resting time is important - it allows the flavors to meld together and the chicken to absorb all the juices and flavors from the sauce. By letting it rest for at least 10-15 minutes, we can ensure that the dish is tender, juicy, and full of flavor.

By following these steps and using the right ingredients, we can create a delicious and authentic Indian Butter Chicken Bowl that's sure to impress anyone who tries it.

Ingredients You’ll Need

To make this delicious Indian Butter Chicken Bowl, you'll need a few key ingredients. First, you'll need some boneless, skinless chicken thighs, which will be marinated in a mixture of yogurt, lemon juice, and spices. You'll also need some butter, heavy cream, and tomato puree to make the sauce. And of course, you'll need some rice, naan, or roasted vegetables to serve it with.

When shopping for the ingredients, make sure to choose high-quality spices and fresh vegetables. You can find most of the ingredients in your local supermarket, but if you're having trouble finding something, you can always try an Indian grocery store or online.

1 lb (450g) chicken thighs, bonelessI prefer to use boneless, skinless chicken thighs for this recipe, as they are more tender and have more flavor than chicken breast. You can also use chicken breast if you prefer, but make sure to adjust the cooking time accordingly.
1/2 cup plain yogurtThe yogurt helps to tenderize the chicken and add flavor to the marinade. You can use any type of yogurt you like, but I prefer to use plain yogurt for this recipe.
2 tbsp lemon juiceThe lemon juice adds a bright, citrusy flavor to the marinade and helps to balance out the richness of the sauce. You can use freshly squeezed lemon juice or bottled lemon juice, whichever you prefer.
2 tbsp ghee or vegetable oilThe ghee or oil is used to cook the chicken and make the sauce. You can use either ghee or vegetable oil, depending on your preference. Ghee has a richer, more nutty flavor, while vegetable oil is lighter and more neutral.
1 onion, dicedThe onion is sautéed with the garlic and ginger to make the base of the sauce. You can use any type of onion you like, but I prefer to use a sweet onion like Vidalia or Maui.
2 cloves garlic, mincedThe garlic is sautéed with the onion and ginger to make the base of the sauce. You can use any type of garlic you like, but I prefer to use fresh garlic for this recipe.
1 inch ginger, gratedThe ginger adds a warm, spicy flavor to the sauce and helps to balance out the richness of the cream. You can use any type of ginger you like, but I prefer to use fresh ginger for this recipe.
1 tsp ground cuminThe cumin adds a warm, earthy flavor to the sauce and helps to balance out the brightness of the lemon juice. You can use any type of cumin you like, but I prefer to use ground cumin for this recipe.
1 tsp ground corianderThe coriander adds a warm, slightly sweet flavor to the sauce and helps to balance out the heat of the cayenne pepper. You can use any type of coriander you like, but I prefer to use ground coriander for this recipe.
1/2 tsp cayenne pepperThe cayenne pepper adds a spicy kick to the sauce and helps to balance out the richness of the cream. You can use any type of cayenne pepper you like, but I prefer to use ground cayenne pepper for this recipe.
1 can (14 oz) diced tomatoesThe diced tomatoes add a burst of juicy flavor to the sauce and help to balance out the richness of the cream. You can use any type of diced tomatoes you like, but I prefer to use canned diced tomatoes for this recipe.
1/2 cup heavy creamThe heavy cream adds a rich, creamy texture to the sauce and helps to balance out the brightness of the lemon juice. You can use any type of cream you like, but I prefer to use heavy cream for this recipe.
Salt and pepper to tasteThe salt and pepper are used to season the sauce and balance out the flavors. You can use any type of salt and pepper you like, but I prefer to use kosher salt and freshly ground black pepper for this recipe.

Ingredients for Indian Butter Chicken Bowl

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerWooden spoon or spatula

How to Make Indian Butter Chicken Bowl

1
In a large bowl, whisk together the yogurt, lemon juice, ghee or oil, cumin, coriander, cayenne pepper, salt, and pepper to make the marinade.
2
Add the chicken to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3
Heat 1 tablespoon of ghee or oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade and cook until it reaches an internal temperature of 165 F (74 C), about 6-7 minutes per side. Use an instant-read thermometer to check the internal temperature.
4
Transfer the chicken to a plate and let it rest for 5-10 minutes. Do not slice the chicken yet.
5
In the same skillet, add the remaining 1 tablespoon of ghee or oil over medium heat. Add the onion and cook, stirring occasionally, until it is lightly browned and caramelized, about 8-10 minutes.
6
Add the garlic and ginger to the skillet and cook, stirring constantly, for 1 minute.
7
Add the diced tomatoes, cumin, coriander, cayenne pepper, salt, and pepper to the skillet. Stir well to combine.
8
Add the heavy cream to the skillet and stir well to combine. Bring the sauce to a simmer and cook, stirring occasionally, until it has thickened slightly, about 5-7 minutes.
9
Slice the rested chicken into thin strips and add it to the sauce. Stir well to combine and cook for an additional 2-3 minutes, until the chicken is fully coated in the sauce.
10
Taste and adjust the seasoning as needed. Serve the Indian Butter Chicken hot, garnished with fresh cilantro or scallions, if desired.
11
Let the dish rest for 10-15 minutes before serving, to allow the flavors to meld together.
12
Serve the Indian Butter Chicken with rice, naan, or roasted vegetables, and enjoy!

Expert Tips

Make sure to not overcrowd the skillet when cooking the chicken, as this can lower the temperature of the oil and prevent the chicken from cooking evenly.
If using a wok, make sure to stir-fry the onion and garlic quickly, as the high heat can quickly burn them.
To prevent the sauce from becoming too thick, stir in a little water or cream if necessary.
For a creamier sauce, add more heavy cream or substitute with half-and-half or coconut cream.
For a spicier sauce, add more cayenne pepper or use hot sauce to taste.
To make the dish more substantial, serve with roasted vegetables or a side salad.
To make the dish more authentic, serve with basmati rice or naan bread.
To reheat the dish, simply microwave or heat on the stovetop until warm and bubbly.

Common Mistakes to Avoid

Not cooking the chicken to the correct internal temperature, which can result in undercooked or overcooked chicken.
Not letting the chicken rest before slicing, which can result in a loss of juices and flavor.
Overcrowding the skillet, which can lower the temperature of the oil and prevent the chicken from cooking evenly.
Not stirring the sauce occasionally, which can result in a sauce that is too thick or too thin.
Not adjusting the seasoning, which can result in a dish that is too salty or too bland.
Not serving the dish immediately, which can result in a loss of flavor and texture.

Variations and Substitutions

Add some heat to the dish by incorporating diced jalapenos or serrano peppers into the sauce.
Add some freshness to the dish by incorporating chopped cilantro or scallions into the sauce.
Make the dish more substantial by serving with roasted vegetables or a side salad.
Make the dish more authentic by serving with basmati rice or naan bread.
Use different types of protein, such as shrimp or tofu, for a vegetarian or vegan version.
Use different types of spices, such as cumin or coriander, to give the dish a unique flavor.
Add some creaminess to the dish by incorporating sour cream or Greek yogurt into the sauce.

What to Serve With Indian Butter Chicken Bowl

The Indian Butter Chicken Bowl is a versatile dish that can be served with a variety of sides. Some popular options include basmati rice, naan bread, roasted vegetables, and side salads. You can also serve the dish with some raita, a yogurt and cucumber sauce, to help cool down the palate.

For a more substantial meal, consider serving the dish with some roasted vegetables, such as broccoli or cauliflower, or a side salad with mixed greens and a light vinaigrette. You can also serve the dish with some warm pita bread or naan, which can be used to scoop up the sauce and chicken.

Serve with basmati riceServe with naan breadServe with roasted vegetablesServe with a side saladServe with raita, a yogurt and cucumber sauceServe with warm pita bread

Make-Ahead, Storage, Freezing and Reheating

The Indian Butter Chicken Bowl can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store, simply cool the dish to room temperature, then transfer it to an airtight container and refrigerate or freeze.

To reheat, simply microwave or heat on the stovetop until warm and bubbly. You can also reheat the dish in the oven, covered with foil, at 350°F (180°C) for about 15-20 minutes, or until warmed through.

When reheating, make sure to stir the sauce occasionally to prevent it from becoming too thick or too thin. You can also add a little water or cream to thin out the sauce if necessary.

It's also important to note that the dish can be made ahead of time and refrigerated or frozen, then reheated when needed. This makes it a great option for meal prep or for serving a large crowd.

Frequently Asked Questions

What type of chicken is best for this recipe?

Boneless, skinless chicken thighs are the best choice for this recipe, as they are more tender and have more flavor than chicken breast. However, you can use chicken breast if you prefer, just make sure to adjust the cooking time accordingly.

Can I make this recipe ahead of time?

Yes, the Indian Butter Chicken Bowl can be made ahead of time and refrigerated or frozen, then reheated when needed. This makes it a great option for meal prep or for serving a large crowd.

Can I use different types of protein?

Yes, you can use different types of protein, such as shrimp or tofu, for a vegetarian or vegan version. Just make sure to adjust the cooking time and method accordingly.

Can I add other spices or ingredients to the sauce?

Yes, you can add other spices or ingredients to the sauce to give it a unique flavor. Some options include diced jalapenos or serrano peppers, chopped cilantro or scallions, or a splash of cream or coconut milk.

How do I prevent the sauce from becoming too thick?

To prevent the sauce from becoming too thick, stir in a little water or cream if necessary. You can also add more heavy cream or substitute with half-and-half or coconut cream for a creamier sauce.

Can I serve the dish with other sides?

Yes, the Indian Butter Chicken Bowl can be served with a variety of sides, such as basmati rice, naan bread, roasted vegetables, and side salads. You can also serve the dish with some raita, a yogurt and cucumber sauce, to help cool down the palate.

How do I reheat the dish?

To reheat the dish, simply microwave or heat on the stovetop until warm and bubbly. You can also reheat the dish in the oven, covered with foil, at 350°F (180°C) for about 15-20 minutes, or until warmed through.

Can I freeze the dish?

Yes, the Indian Butter Chicken Bowl can be frozen for up to 2 months. To freeze, simply cool the dish to room temperature, then transfer it to an airtight container or freezer bag and freeze.

How do I thaw the dish?

To thaw the dish, simply leave it in the refrigerator overnight or thaw it quickly by submerging the container in cold water. Once thawed, reheat the dish as desired.

Can I make the dish in a slow cooker?

Yes, the Indian Butter Chicken Bowl can be made in a slow cooker. Simply brown the chicken and cook the sauce in a skillet, then transfer everything to the slow cooker and cook on low for 2-3 hours, or until the chicken is cooked through and the sauce has thickened.

The Full Recipe

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