Indian-Style Butter Chicken Thighs with Rice & Quick Spinach

Indian-inspired butter chicken using bone-in thighs (juicy and forgiving) simmered in a tomato-buttery spiced sauce. Serve with rice and quick sautéed spinach. The chicken can be served plain (pulled off the bone) for kids, with sauce on the side.

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Ingredients

DRAPER VALLEY FARMS® Bone-In Chicken Thighs 1.25 lb (about 4 small thighs) $3.99/lb
Fresh Cut Yellow Onions Diced 8 oz (or 1 medium onion, diced) $2.99 (8 oz)
Garlic (or Organic Garlic) 3 cloves, minced $1.50 each (garlic)
Ginger Root 1 Tbsp grated $4.99/lb
Fresh Red Tomato (or Roma tomatoes) 12 oz, diced (or 1 can crushed tomatoes if pantry) $2.49/lb (red tomato)
Organic Spinach (or Spinach) 5–6 oz $3.49 (1 ct) or $2.69 (1 ct)
Butter 1 1/2 Tbsp
Plain yogurt (or cream) 1/3 cup yogurt (or 1/4 cup cream)
Rice (basmati preferred) 1 cup dry (yields ~3 cups cooked)
Neutral oil 1 Tbsp
Spices (pantry): garam masala 2 tsp
Spices (pantry): cumin 1 tsp
Spices (pantry): coriander 1 tsp
Spices (pantry): turmeric 1/2 tsp
Spices (pantry): chili powder or cayenne 1/4 tsp (optional, keep mild for kids)
Salt to taste
Lemon (optional) 1/2 lemon, to finish from Kroger® Fresh Lemons Bag $4.99 (2 lb)

Instructions

Cook rice: start 1 cup dry basmati rice (or other rice) so it’s ready when the chicken is done.
Brown chicken: season thighs with salt. Heat 1 Tbsp oil in a deep skillet over medium-high. Brown thighs 3–4 minutes per side (they don’t need to cook through yet). Remove to a plate.
Build base: reduce heat to medium. Add 1 1/2 Tbsp butter. Add diced onion and cook 5–7 minutes until soft and lightly golden. Stir in garlic + grated ginger for 30 seconds.
Toast spices: add garam masala, cumin, coriander, turmeric (and optional chili). Stir 30 seconds until fragrant.
Simmer sauce: add diced tomatoes plus 1/2 cup water. Scrape browned bits. Simmer 5 minutes to thicken slightly. Salt to taste.
Finish cooking chicken: nestle thighs back into sauce. Cover and simmer gently 15–20 minutes, until chicken is cooked through (165°F) and tender.
Make it ‘butter’ style: turn heat to low. Stir in yogurt (or cream) a spoonful at a time so it doesn’t curdle. Simmer 2 minutes. Add lemon juice to brighten (optional).
Quick spinach: in a separate pan (or push sauce to one side), wilt spinach with a pinch of salt and a splash of water, 1–2 minutes.
Serve (2 adults + kids): portion ~6 oz cooked chicken per adult with ~1 cup cooked rice and spinach. For kids, pull chicken off the bone and serve chicken plain; put sauce on the side for dipping.

Health notes: ~650–700 kcal per adult with 6 oz cooked chicken + ~1 cup cooked rice + spinach, assuming a moderate amount of butter/cream. Protein-forward; add extra spinach to lighten without losing volume.

Drink pairing: Off-dry Riesling or Gewürztraminer (great with warm spices). If you prefer red: a low-tannin Grenache blend.

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