Butter chicken is a rich, creamy Indian curry built on a smooth cashew-tomato sauce infused with warm spices like garam masala and tandoori powder. This version uses cashew puree to achieve authentic restaurant depth without cream-heavy shortcuts.
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Gather the ingredients.
Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.
Store in an airtight container in the refrigerator up to 3 days. Reheat gently over low heat or in a microwave, stirring frequently.
blender
Yes, but thighs stay more moist during the 10-minute browning and simmering. If using breast, reduce cooking time by 2–3 minutes to avoid drying out.
Blending creates the signature creamy, velvety texture without relying on excess cream. Cashews also add richness and help thicken the sauce naturally.
Simmer for 10–15 minutes until the sauce coats the back of a spoon and clings to the chicken. It will continue to thicken slightly as it cools.
Yes. Refrigerate the finished curry up to 3 days; reheat gently over low heat. Flavor deepens overnight.
No. The recipe contains half-and-half, yogurt, and butter. Substitute coconut milk for half-and-half and coconut yogurt for regular yogurt, and use ghee or oil instead of butter.
