Dinner weeknight quick stovetop 30-min-or-less family-friendly

Quick 20-Minute Butter Chicken

Name: Quick 20-Minute Butter Chicken
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 lb Boneless skinless chicken thighs, cut into 1-inch pieces; 1 tsp Kosher salt; 2 tsp Garam masala; 1 tsp Ground cumin; 1 tbsp Neutral oil (vegetable or canola); 3 tbsp Unsalted butter; 1 small Yellow onion, finely chopped; 2 cloves Garlic, minced (about 2 cloves); 1 cup Tomato puree (or canned crushed tomatoes); 0.5 cup Heavy cream

A creamy, aromatic butter chicken made in just 20 minutes on the stovetop — perfect for busy weeknights. Tender chicken thighs cook quickly in a spiced tomato sauce finished with butter and cream for authentic flavor without the long simmer.

0.0(0 reviews)

Prep: 6m · Cook: 14m · Total20 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

Garam masala

A warm, aromatic spice blend from the Indian subcontinent made from toasted and ground spices such as cinnamon, cloves, cardamom, cumin and coriander. It smells sweet-spicy and adds a layered, fragrant warmth rather than straightforward heat. You can find it in supermarket spice aisles, Indian or international groceries, and online. If unavailable, substitute a small amount of curry powder or make a quick mix of ground cumin, coriander, cardamom, a pinch of cinnamon and cloves (adjust to taste).

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Jake's note

"This recipe pares classic butter chicken down to the essentials so you can get dinner on the table fast without sacrificing richness. It shines on hectic evenings and pairs beautifully with rice or warm naan."

Quick 20-Minute Butter Chicken

This Quick 20-Minute Butter Chicken pares the classic down to the techniques that truly shape its flavor: a fast sear to build fond, a spiced dusting that clings to the chicken, and a short, controlled simmer that keeps thighs tender while marrying tomato and butter into a silky sauce. Using boneless skinless thighs lets the meat stay juicy in less time than breasts, and tomato puree is the practical shortcut that gives body without a long stove-top reduction. The butter added after searing picks up those caramelized bits and becomes the backbone of the sauce, while a final splash of cream softens acidity and gives the dish its signature richness.

This version is for weeknights and cooks who want the essence of restaurant-style butter chicken without an all-day commitment. It’s forgiving: small pieces of thigh cook quickly and the recipe tolerates a bit of variance in simmer time. Pay attention to browning and the order you add ingredients, and you’ll get a fragrant, deeply flavored curry with a glossy sauce you can serve over rice or tear-up naan into. Little adjustments—salt after the cream, don’t over-simmer—are what make this shortcut genuinely satisfying rather than just fast.

Plan your timing

Enter your target meal time:

6:37 pm–6:40 pm→Season the chicken

6:40 pm–6:43 pm→Quick-sear the chicken

6:43 pm–6:46 pm→Sauté aromatics

6:46 pm–6:49 pm→Build the tomato sauce

6:49 pm–6:52 pm→Finish cooking the chicken

6:52 pm–6:55 pm→Finish with cream and serve

Ingredients

Yield

Instructions

Season the chicken

In a medium bowl, toss the bite-size chicken pieces with kosher salt, garam masala, and ground cumin until evenly coated. Let it rest while you preheat the pan so the spices adhere and start to bloom.

For this step

1.25 lbBoneless skinless chicken thighs, cut into 1-inch pieces
1 tspKosher salt
2 tspGaram masala
1 tspGround cumin

Quick-sear the chicken

Heat a large heavy skillet over medium-high heat and add the neutral oil. When shimmering, add the chicken in a single layer and sear 2–3 minutes per side until golden but not fully cooked through; transfer the pieces to a plate.

For this step

1 tbspNeutral oil (vegetable or canola)

Sauté aromatics

Reduce heat to medium and melt the butter in the same skillet, scraping up browned bits. Add the chopped onion and cook 3–4 minutes until softened, then stir in the minced garlic and cook 30–45 seconds until fragrant.

For this step

3 tbspUnsalted butter
1 smallYellow onion, finely chopped
2 clovesGarlic, minced (about 2 cloves)

Build the tomato sauce

Pour in the tomato puree and bring the pan to a gentle simmer, scraping the bottom to lift any fond. Simmer 2–3 minutes to concentrate the flavors and thicken slightly.

For this step

1 cupTomato puree (or canned crushed tomatoes)

Finish cooking the chicken

Return the seared chicken and any accumulated juices to the skillet, nestling pieces into the sauce. Reduce heat to a low simmer and cook 4–5 minutes more until the chicken reaches 165°F (74°C) and the sauce is slightly reduced.

Finish with cream and serve

Stir in the heavy cream and simmer 1 minute to warm through and mellow the tomatoes, then taste and adjust salt if needed. Serve immediately with rice or naan; garnish with chopped cilantro if desired.

For this step

0.5 cupHeavy cream

Tips from the kitchen

Pat chicken dry

Blot the thigh pieces well before seasoning so the spices adhere and the meat sears instead of steaming.

Don’t overcrowd pan

Sear in a single layer so each piece browns quickly — work in batches if needed to preserve fond and color.

Use the fond

When you melt butter to sauté the onion, scrape the browned bits into the sauce; that caramelized residue is concentrated flavor.

Short, controlled simmer

Reduce to low heat once chicken returns to the pan and cook just until 165°F; over-simmering thins the sauce and dries the meat.

Finish then season

Add the cream before adjusting salt, since dairy mellows acidity and can mask under-seasoning if added too early.

Variations & substitutions

Dairy-free swap

Use full-fat canned coconut milk in place of heavy cream and a vegan butter substitute instead of butter for a coconut-forward, dairy-free version.

Spicier heat boost

Stir in 1/2–1 teaspoon cayenne or 1 tablespoon crushed red pepper with the tomato puree, or finish with a spoonful of chili-garlic sauce for more kick.

Brighter tomato option

If you prefer fresher tomato flavor, use 2 cups canned diced tomatoes, simmer 4–5 minutes longer, and blitz briefly with an immersion blender for a silky texture.

Lightened-up version

Swap half the cream for low-fat yogurt stirred in off heat (temper the yogurt first) and use 1 tablespoon butter for a leaner sauce with tang.

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days; the sauce will thicken as it cools. To reheat, warm gently on the stovetop over low heat with a splash of water or cream to loosen the sauce and prevent the chicken from drying; avoid boiling after adding dairy. You can freeze in a sealed container for up to 2 months — thaw overnight in the fridge before reheating.

What to serve with it

Serve over basmati rice or jeera (cumin) rice to soak up the sauce, alongside warm naan or paratha for tearing. Add a quick cucumber raita or sliced pickled onions to cut richness, and garnish with chopped cilantro and a lemon wedge; pair with a crisp riesling or a malty amber beer to complement the buttery, spiced sauce.

Frequently asked questions

Can I use chicken breasts instead of thighs?

Yes — use slightly larger pieces and reduce sear and simmer time to avoid drying out the lean meat; consider marinating briefly in yogurt to add moisture.

My sauce is too thin — how do I thicken it?

Simmer a few minutes longer to reduce, or whisk a teaspoon of cornstarch with cold water and stir in a little at a time over low heat until desired thickness is reached.

Can I make this spicier without changing the flavor profile?

Add ground cayenne or Kashmiri chili powder with the initial spice mix, or fold in a spoonful of hot chili paste when you add the puree to ramp heat without altering the base flavors.

Why do you add butter after searing instead of before?

Adding butter after searing prevents it from burning at high heat, and melting it into the browned pan captures the fond’s flavor to enrich the sauce more effectively.

Is tomato puree a reliable substitute for fresh tomatoes?

Yes — tomato puree gives consistent body and acidity and cuts the cooking time, while fresh tomatoes require longer simmering and often additional blending to achieve the same silky texture.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Season the chicken

Boneless skinless chicken thighs, cut into 1-inch pieces1.25 lb
Kosher salt1 tsp
🛒 BuyGaram masala2 tsp
Ground cumin1 tsp

Step 2: Quick-sear the chicken

Neutral oil (vegetable or canola)1 tbsp

Step 3: Sauté aromatics

Unsalted butter3 tbsp
Yellow onion, finely chopped1 small
Garlic, minced (about 2 cloves)2 cloves

Step 4: Build the tomato sauce

Tomato puree (or canned crushed tomatoes)1 cup

Step 6: Finish with cream and serve

Heavy cream0.5 cup

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: 5 oz thigh

Calories744

Total Fat56.8g

Saturated Fat23.7g

Trans Fat2.2g

Polyunsaturated Fat17.2g

Monounsaturated Fat7.9g

Total Carbohydrates30.3g

Dietary Fiber2.1g

Total Sugars3.8g

Protein29g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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