30-Minute Butter Chicken

Name: 30-Minute Butter Chicken
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into ¾-inch (2 cm) pieces; ½ cup (120 g) plain whole-milk yogurt; 1 tbsp (15 ml) fresh lemon juice; 1 tsp (2 g) garam masala; 1 tsp (2 g) Kashmiri chili powder (or mild paprika); ½ tsp (1 g) ground turmeric; 1 tsp (6 g) fine salt; 1 tbsp (14 ml) neutral oil (such as avocado or canola); 3 tbsp (43 g) unsalted butter; 1 medium (about 5 oz) (150 g) yellow onion, very finely diced (¼-inch / 6 mm); 4 cloves (12 g) garlic cloves, finely grated or minced; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 1 tsp (2 g) ground cumin; 1 tsp (2 g) ground coriander; 1¾ cups (one 15-oz can) (425 g) tomato puree (passata), smooth, unseasoned; ½ cup (120 ml) water; 1 tsp (4 g) granulated sugar; ½ tsp (3 g) fine salt, plus more to taste; ¾ cup (180 ml) heavy cream, at room temperature if possible; 1 tsp (2 g) garam masala; 1 tbsp (2 g) kasuri methi (dried fenugreek leaves), crushed between your palms (optional); ¼ cup (10 g) fresh cilantro, roughly chopped

From the MyKitchenBank Kitchen

Tender bite-size chicken thighs simmer in a silky, buttery tomato-cream sauce scented with garam masala, ginger and garlic. Small pieces and a quick yogurt marinade that works while you chop make this weeknight version ready in about 30 minutes. Serve with basmati rice or warm naan.

Prep: 8 min
Cook: 20 min
Wait: 2 min
Total: 30 min
Makes: 4 servings (about 5 cups curry)

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into ¾-inch (2 cm) pieces
½ cup (120 g) plain whole-milk yogurt
1 tbsp (15 ml) fresh lemon juice
1 tsp (2 g) garam masala
1 tsp (2 g) Kashmiri chili powder (or mild paprika)
½ tsp (1 g) ground turmeric
1 tsp (6 g) fine salt
For the sauce
1 tbsp (14 ml) neutral oil (such as avocado or canola)
3 tbsp (43 g) unsalted butter
1 medium (about 5 oz) (150 g) yellow onion, very finely diced (¼-inch / 6 mm)
4 cloves (12 g) garlic cloves, finely grated or minced
1 tbsp (10 g) fresh ginger, peeled and finely grated
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
1¾ cups (one 15-oz can) (425 g) tomato puree (passata), smooth, unseasoned
½ cup (120 ml) water
1 tsp (4 g) granulated sugar
½ tsp (3 g) fine salt, plus more to taste
¾ cup (180 ml) heavy cream, at room temperature if possible
1 tsp (2 g) garam masala
1 tbsp (2 g) kasuri methi (dried fenugreek leaves), crushed between your palms (optional)
To finish
¼ cup (10 g) fresh cilantro, roughly chopped

Equipment (6)

12-inch (30 cm) deep skillet or sauté pan with a lid
Medium mixing bowl
Wooden spoon or heat-safe spatula
Instant-read thermometer
Chef's knife and cutting board
Measuring cups and spoons

Steps

Before you start

Cut the chicken into ¾-inch (2 cm) pieces. Small, even pieces are what make the 30-minute timeline work.
Measure all spices and have the tomato puree, cream and water within reach before you turn on the heat. The cooking moves quickly.
Use tomato puree (smooth, uncooked purée or passata), not tomato paste or tomato sauce with added herbs.
Start any rice or warm the naan now so it is ready when the curry is done.

1
Marinate the chicken
- In a medium bowl, stir together the yogurt, lemon juice, 1 tsp garam masala (marinade), chili powder, turmeric and 1 tsp salt.
- Add the chicken pieces and toss until every piece is thoroughly coated.
- Leave on the counter while you prep the aromatics in the next step.
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Ready when: Chicken is evenly coated in a thick, orange-red yogurt paste with no dry spots.
Tip: Don't marinate in the fridge for this quick version; cold chicken lowers the pan temperature and won't brown as well.
2
Prep the aromatics
- Finely dice the onion into ¼-inch (6 mm) pieces, grate the garlic and ginger, and chop the cilantro.
- Measure the cumin and coriander into one small pile, and have the tomato puree, water, sugar and cream ready by the stove.
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Ready when: Onion is in tiny, even pieces so it softens in just a few minutes.
Tip: A fine dice matters here. Large onion chunks won't soften in the short cooking time and the sauce will be less smooth.
3
Sear the chicken
- Heat the oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 1 minute.
- Lift half the chicken from the marinade, letting excess drip off, and spread it in a single layer.
- Cook without moving for 1 minute, then stir and cook 1 more minute.
- Transfer to a clean plate and repeat with the remaining chicken, scraping any leftover marinade into the pan with the second batch.
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Ready when: Chicken is lightly browned in spots on the outside but still raw in the center; it will finish cooking in the sauce.
Tip: Work in two batches. Crowding the pan steams the chicken instead of browning it, and the browned bits are flavor for the sauce.
4
Soften the onion
- Reduce the heat to medium.
- Add the butter to the same skillet (no need to wash it).
- When it foams, add the diced onion and ½ tsp salt (sauce).
- Cook, stirring often and scraping up the browned bits, for 3 minutes.
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Ready when: Onion is soft, translucent and just beginning to turn golden at the edges.
Tip: If the browned bits start to look scorched rather than golden, lower the heat and add a splash of water.
5
Bloom garlic and spices
- Add the grated garlic, ginger, cumin and coriander.
- Stir constantly for 1 minute.
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Ready when: The mixture smells fragrant and toasty, like cooked spices, with no raw garlic smell.
Tip: Don't let the garlic brown; it turns bitter. Move straight to the next step if it starts to color.
6
Simmer the sauce base
- Pour in the tomato puree and water, then add the sugar.
- Stir well, scraping the bottom of the pan.
- Raise the heat to medium-high and bring to a lively simmer, then cook, stirring occasionally, for 4 minutes.
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Ready when: Sauce is thicker, darker red-orange, and glossy orange butter pools at the edges of the pan.
Tip: Partially cover with a lid if the sauce spatters.
7
Cook chicken in sauce
- Return the chicken and any juices from the plate to the skillet.
- Stir to coat, reduce the heat to medium-low, and cover.
- Simmer for 6 minutes, stirring once halfway.
- Check a thick piece with an instant-read thermometer.
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Ready when: Chicken reads at least 165°F (74°C) and the cut sides are opaque white with no pink. Thighs are most tender at 175°F (79°C).
Tip: If the sauce gets too thick, add 2–3 tbsp water. If it's thin, simmer uncovered for the last 2 minutes.
8
Finish with cream
- Turn the heat to low.
- Stir in the cream, the remaining 1 tsp garam masala, and the crushed kasuri methi if using.
- Warm gently for 2 minutes, stirring, without letting it boil hard.
- Taste and add salt, a pinch at a time, until the flavors pop.
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Ready when: Sauce is uniformly creamy and pale orange, coats the back of a spoon, and shows no streaks of cream.
Tip: Boiling after the cream goes in can cause the sauce to split. Keep it at a bare simmer.
9
Rest and serve
- Take the skillet off the heat and let it sit uncovered for 2 minutes so the sauce thickens slightly and the flavors settle.
- Scatter the cilantro over the top and serve with rice or naan.
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Ready when: Sauce clings to the chicken and spoon rather than running off.

Good to know

Tips

Thighs stay juicy in the quick simmer; breasts overcook easily, so thighs are strongly recommended.
For a smoother, restaurant-style sauce, blend the sauce with an immersion blender before returning the chicken, or after step 6, with the chicken set aside.
Adjust balance at the end: a pinch more salt brightens it, a little more sugar or cream softens acidity from the tomatoes.
For more heat, add 1 finely chopped green chili with the garlic and ginger.

Make ahead

The chicken can be tossed in the marinade up to 24 hours ahead and refrigerated; bring it to room temperature for 15 minutes before searing. The whole curry can be cooked 2 days ahead, and the flavor improves overnight.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container for up to 4 days. Freezer: up to 3 months (the sauce may look slightly grainy after thawing; whisk well while reheating). Reheat gently in a saucepan over low heat, adding a splash of water or cream to loosen, until steaming hot and 165°F (74°C) throughout.

Substitutions

heavy cream → full-fat canned coconut milk. Gives a dairy-free sauce with a subtle coconut flavor; stir in at the same point and keep at a gentle simmer.
boneless, skinless chicken thighs → boneless, skinless chicken breast. Cut the same size; simmer 4–5 minutes only and remove at 165°F (74°C) to avoid dryness.
Kashmiri chili powder (or mild paprika) → sweet paprika plus a pinch of cayenne. Kashmiri chili gives color with mild heat; this mimics it. Use ¼ tsp cayenne or less to keep it mild.
unsalted butter → ghee. Use the same amount for a nuttier flavor and a higher smoke point.