-Minute Butter Chicken
-Minute Butter Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
For the Sauce Base
- 2 tablespoons vegetable oil
- 1 bay leaf
- 1 cinnamon stick
- 1 star anise
- 3 green cardamom pods
- 1 black cardamom pod
- 1 red onion, sliced
- 3 garlic cloves, whole
- 1 tablespoon ginger paste
- 1/4 cup tomato paste
- 1/4 cup water
For Finishing the Sauce
- 1/2 teaspoon salt, or to taste
- 1 teaspoon granulated sugar
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon Kasoori Methi, dried fenugreek leaves
For Serving
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1/2 tablespoon unsalted butter, for garnish
- 1 tablespoon heavy cream, for garnish
- 4 naan bread, warmed, for serving
Instructions
- 1
In a large bowl, combine the cut chicken thighs with yogurt, lemon juice, ground cumin, turmeric powder, chili powder, and 1/2 teaspoon of salt. Mix thoroughly by hand until the chicken is well-coated. Set aside to marinate while you prepare the sauce.
⏱️ 5 min
- 2
Transfer the marinated chicken pieces to an air fryer basket in a single layer. Air fry at 400°F for 12 minutes, flipping halfway through, until cooked through and lightly browned.
⏱️ 12 min•🌡️ 400
- 3
While the chicken cooks, heat vegetable oil in a large pan or Dutch oven over medium heat. Add the bay leaf, cinnamon stick, star anise, green cardamom pods, and black cardamom pod. Sauté for 30 seconds until fragrant. Add the sliced red onion, whole garlic cloves, and ginger paste. Sauté for 3 minutes until the onions are softened.
⏱️ 3 min
- 4
Squeeze in the tomato paste and add 1/4 cup of water to the pan. Stir well and cook for 2 minutes, allowing the tomato paste to deepen in color and flavor.
⏱️ 2 min
- 5
Carefully remove the large whole spices (bay leaf, cinnamon stick, star anise, black cardamom pod) from the pan. Transfer the onion-tomato mixture to a blender and process until completely smooth. You may need to add a splash more water if the mixture is too thick to blend.
⏱️ 3 min
- 6
Pour the blended sauce back into the pan. Stir in 1/2 teaspoon of salt (or to taste), granulated sugar, 1/2 cup heavy cream, 2 tablespoons of unsalted butter, and Kasoori Methi. Bring the sauce to a gentle simmer and cook for 3 minutes, stirring occasionally, until slightly thickened and flavors have melded.
⏱️ 3 min
- 7
Chop the air-fried chicken into smaller, bite-sized pieces if desired. Add the chopped chicken to the simmering butter chicken sauce and stir to combine, ensuring the chicken is fully coated and heated through. Serve immediately, garnished with a pat of butter, a swirl of heavy cream, and fresh chopped cilantro. Enjoy with warm naan bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
-Minute Butter Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
For the Sauce Base
- 2 tablespoons vegetable oil
- 1 bay leaf
- 1 cinnamon stick
- 1 star anise
- 3 green cardamom pods
- 1 black cardamom pod
- 1 red onion, sliced
- 3 garlic cloves, whole
- 1 tablespoon ginger paste
- 1/4 cup tomato paste
- 1/4 cup water
For Finishing the Sauce
- 1/2 teaspoon salt, or to taste
- 1 teaspoon granulated sugar
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon Kasoori Methi, dried fenugreek leaves
For Serving
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1/2 tablespoon unsalted butter, for garnish
- 1 tablespoon heavy cream, for garnish
- 4 naan bread, warmed, for serving
Instructions
- 1
In a large bowl, combine the cut chicken thighs with yogurt, lemon juice, ground cumin, turmeric powder, chili powder, and 1/2 teaspoon of salt. Mix thoroughly by hand until the chicken is well-coated. Set aside to marinate while you prepare the sauce.
⏱️ 5 min - 2
Transfer the marinated chicken pieces to an air fryer basket in a single layer. Air fry at 400°F for 12 minutes, flipping halfway through, until cooked through and lightly browned.
⏱️ 12 min•🌡️ 400 - 3
While the chicken cooks, heat vegetable oil in a large pan or Dutch oven over medium heat. Add the bay leaf, cinnamon stick, star anise, green cardamom pods, and black cardamom pod. Sauté for 30 seconds until fragrant. Add the sliced red onion, whole garlic cloves, and ginger paste. Sauté for 3 minutes until the onions are softened.
⏱️ 3 min - 4
Squeeze in the tomato paste and add 1/4 cup of water to the pan. Stir well and cook for 2 minutes, allowing the tomato paste to deepen in color and flavor.
⏱️ 2 min - 5
Carefully remove the large whole spices (bay leaf, cinnamon stick, star anise, black cardamom pod) from the pan. Transfer the onion-tomato mixture to a blender and process until completely smooth. You may need to add a splash more water if the mixture is too thick to blend.
⏱️ 3 min - 6
Pour the blended sauce back into the pan. Stir in 1/2 teaspoon of salt (or to taste), granulated sugar, 1/2 cup heavy cream, 2 tablespoons of unsalted butter, and Kasoori Methi. Bring the sauce to a gentle simmer and cook for 3 minutes, stirring occasionally, until slightly thickened and flavors have melded.
⏱️ 3 min - 7
Chop the air-fried chicken into smaller, bite-sized pieces if desired. Add the chopped chicken to the simmering butter chicken sauce and stir to combine, ensuring the chicken is fully coated and heated through. Serve immediately, garnished with a pat of butter, a swirl of heavy cream, and fresh chopped cilantro. Enjoy with warm naan bread.
⏱️ 2 min