Easy 30-Minute Butter Chicken
Easy 30-Minute Butter Chicken
Ingredients
For the Sauce Base
- 2 tablespoons vegetable oil
- 2 cloves garlic, pressed
- 1 red onion, large, sliced
- 4 tomatoes, roughly chopped
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon salt, or to taste
- 1/2 cup water, for blending
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- 1 teaspoon dried fenugreek leaves, crushed
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cubed into 1-inch pieces
- 1/4 cup plain yogurt
- 1 teaspoon Kashmiri red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garlic powder
For Garnish
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the vegetables: Slice the large red onion and roughly chop the tomatoes.
⏱️ 3 min
- 2
Sauté aromatics and vegetables: Heat vegetable oil in a large pan or Dutch oven over medium heat. Add the pressed garlic and sliced onions, and cook, stirring occasionally, until the onions are softened and lightly caramelized, about 5-7 minutes. Then, add the chopped tomatoes and cook them down until soft and broken apart, about 5 minutes.
⏱️ 12 min
- 3
Add spices to the base: To the cooked vegetables, add garam masala, 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook for 1 minute until fragrant.
⏱️ 2 min
- 4
Blend the base: Carefully transfer the cooked mixture to a blender. Add 1/2 cup water and blend until completely smooth. Be cautious when blending hot liquids.
⏱️ 3 min
- 5
Finish the base sauce: Pour the blended mixture back into the pan. Stir in the heavy cream, granulated sugar, and dried fenugreek leaves. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally. Your sauce base is now ready. Reduce heat to low.
⏱️ 5 min
- 6
Marinate the chicken: While the sauce is simmering, in a medium bowl, combine the cubed chicken with plain yogurt, 1 teaspoon Kashmiri red chili powder, 1/4 teaspoon turmeric powder, and garlic powder. Mix thoroughly to coat the chicken evenly.
⏱️ 3 min
- 7
Cook the chicken: Preheat your air fryer to 380°F. Arrange the marinated chicken in a single layer in the air fryer basket. Air fry for 12 minutes, flipping halfway through, until the chicken is cooked through and lightly browned.
⏱️ 12 min•🌡️ 380
- 8
Combine and serve: Add the cooked chicken to the pan with the prepared sauce. Stir to combine and heat through for 1-2 minutes. Garnish with chopped fresh cilantro.
⏱️ 3 min
- 9
Enjoy the butter chicken, traditionally served with rice or flatbread like naan.
Kitchen Tools
Nutrition Facts (per serving)
Easy 30-Minute Butter Chicken
For the Sauce Base
- 2 tablespoons vegetable oil
- 2 cloves garlic, pressed
- 1 red onion, large, sliced
- 4 tomatoes, roughly chopped
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon salt, or to taste
- 1/2 cup water, for blending
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- 1 teaspoon dried fenugreek leaves, crushed
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cubed into 1-inch pieces
- 1/4 cup plain yogurt
- 1 teaspoon Kashmiri red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garlic powder
For Garnish
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the vegetables: Slice the large red onion and roughly chop the tomatoes.
⏱️ 3 min - 2
Sauté aromatics and vegetables: Heat vegetable oil in a large pan or Dutch oven over medium heat. Add the pressed garlic and sliced onions, and cook, stirring occasionally, until the onions are softened and lightly caramelized, about 5-7 minutes. Then, add the chopped tomatoes and cook them down until soft and broken apart, about 5 minutes.
⏱️ 12 min - 3
Add spices to the base: To the cooked vegetables, add garam masala, 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook for 1 minute until fragrant.
⏱️ 2 min - 4
Blend the base: Carefully transfer the cooked mixture to a blender. Add 1/2 cup water and blend until completely smooth. Be cautious when blending hot liquids.
⏱️ 3 min - 5
Finish the base sauce: Pour the blended mixture back into the pan. Stir in the heavy cream, granulated sugar, and dried fenugreek leaves. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally. Your sauce base is now ready. Reduce heat to low.
⏱️ 5 min - 6
Marinate the chicken: While the sauce is simmering, in a medium bowl, combine the cubed chicken with plain yogurt, 1 teaspoon Kashmiri red chili powder, 1/4 teaspoon turmeric powder, and garlic powder. Mix thoroughly to coat the chicken evenly.
⏱️ 3 min - 7
Cook the chicken: Preheat your air fryer to 380°F. Arrange the marinated chicken in a single layer in the air fryer basket. Air fry for 12 minutes, flipping halfway through, until the chicken is cooked through and lightly browned.
⏱️ 12 min•🌡️ 380 - 8
Combine and serve: Add the cooked chicken to the pan with the prepared sauce. Stir to combine and heat through for 1-2 minutes. Garnish with chopped fresh cilantro.
⏱️ 3 min - 9
Enjoy the butter chicken, traditionally served with rice or flatbread like naan.