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A bowl of rice topped with Butter Chicken garnished with parsley and ground cashews

Butter Chicken Recipe

This quick version of Butter Chicken is a game-changer! No marinating required, it still yields restaurant-quality, full-flavored, tender buttery chicken.
Course Main Course
Cuisine Indian
Keyword Butter Chicken
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 959kcal
Author Kathleen



  • 1 Tablespoon Peanut Oil
  • 1 Shallot Finely Chopped
  • 1 Cup White Onion Finely Chopped
  • 2 Tablespoon Butter
  • 2 Tablespoon Lemon Juice
  • 1 Tablespoon Ginger Garlic Paste
  • 2 Teaspoon Garam Marsala
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Coriander
  • 1 Bay Leaf
  • 1 Cup Tomato Puree
  • 1 1/4 Cup Heavy Cream
  • 1/4 Cup Plain Yogurt
  • 2 Tablespoon Finely Ground Cashew
  • 1/2 Teaspoon Salt
  • 1 Pinch Black Pepper


  • 2 Pounds 2 Chicken Thighs Boneless, Skinless, Cut Into Bite Size Pieces
  • 1 Tablespoon Peanut Oil


For Sauce:

  • In a large nonstick skillet, heat peanut oil over medium-high heat just until the oil is shimmering. Saute onions and shallots until soft and translucent. 
  • Add, butter, lemon juice, 1 teaspoon garam masala, ginger garlic paste, chili powder, cumin, coriander, and bay leaf to the skillet and cook for 1 minute, stirring constantly. 
  • Pour tomato sauce in the skillet. Continue to cook, stirring often, for 2 minutes. Then, pour heavy cream, yogurt, and ground cashews. Reduce heat to low, stir frequently and cook for 10 minutes. Season with salt and pepper. Turn off the heat and set aside. 

For Chicken:

  • Season chicken pieces generously with salt and pepper.
  • Heat 1 tablespoon oil in a non-stick skillet over medium heat. Add chicken, in batches so as to not crowd the pan, and brown over medium heat on both sides, about 10 minutes. Mix in the sauce and simmer until the sauce is reduced, making sure that the chicken is completely cooked.
  • Pour the sauce over the browned chicken and simmer gently  (adding more heavy cream or water as needed if sauce gets too thick.) until the sauce is thick and the chicken is completely cooked about 10 minutes


Serving: 1/4 of the recipe | Calories: 959kcal | Carbohydrates: 17g | Protein: 42g | Fat: 81g | Saturated Fat: 33g | Cholesterol: 341mg | Sodium: 583mg | Potassium: 963mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1942.5IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 3.6mg