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Cowboy Butter Chicken

Cowboy Butter Chicken

Cowboy Butter Chicken is a hearty and flavorful twist on a classic, offering a rich, creamy, and deeply satisfying meal that's surprisingly simple to whip up. This recipe is perfect for busy weeknights, bringing bold, Western-inspired flavors to your dinner table with ease.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian-inspired, Western-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon garam masala
  • 0.25 teaspoon cayenne pepper or to taste
  • 1 (28 ounce) can crushed tomatoes
  • 0.5 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • salt and freshly ground black pepper to taste
  • fresh cilantro chopped, for garnish
  • cooked basmati rice or naan for serving

Equipment

  • Large skillet or Dutch oven

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear the chicken for 2-3 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
    2 tablespoons olive oil, 1.5 pounds boneless, skinless chicken thighs
  2. Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant, stirring constantly to prevent burning.
    1 large yellow onion, 3 cloves garlic, 1 teaspoon grated fresh ginger
  3. Stir in the ground cumin, ground coriander, garam masala, and cayenne pepper. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This process helps to release their full flavor.
    1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon garam masala, 0.25 teaspoon cayenne pepper
  4. Pour in the crushed tomatoes and stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
    1 (28 ounce) can crushed tomatoes
  5. Return the seared chicken (and any accumulated juices) to the skillet. Stir to coat the chicken in the sauce. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
    1.5 pounds boneless, skinless chicken thighs
  6. Stir in the heavy cream and unsalted butter. Continue to cook over low heat, stirring occasionally, until the butter has melted and the sauce is creamy and heated through. Do not boil after adding the cream.
    0.5 cup heavy cream, 2 tablespoons unsalted butter
  7. Stir in the fresh lemon juice. Taste the sauce and season generously with salt and freshly ground black pepper as needed.
    1 tablespoon fresh lemon juice, salt and freshly ground black pepper
  8. Ladle the Cowboy Butter Chicken over cooked basmati rice or serve with warm naan bread. Garnish generously with fresh cilantro.
    fresh cilantro, cooked basmati rice or naan

Notes

Refrigerate in an airtight container for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Can be frozen for 2-3 months.