Butter Chicken recipe
Prep Time
40min
Cook Time
30min
Total Time
1hr 10min

A rich and creamy Indian dish featuring marinated chicken cooked in a spiced tomato and cream sauce.

Ingredients

4 Servings
(1 serving = one portion of butter chicken with rice)

For the Marinated Chicken

  • 3
    chicken breasts
  • 1
    lemon
  • 1tsp
    paprika or red chili powder
  • 2clove
    garlic
  • 1in
    ginger
  • 1/4cup
    Greek yogurt
  • Salt and pepper

For the Sauce

  • 1tsp
    vegetable oil
  • 2tbsp
    butter
  • 1/4cup
    cooking cream
  • 1tsp
    garam masala
  • 2tsp
    tomato paste
  • 1
    cinnamon stick
  • 1/4cup
    cashew nuts
  • 1
    green chili
  • 3
    large tomatoes
  • 1
    large yellow onion
  • 3clove
    garlic
  • 1/2bundle
    fresh parsley
  • 1cup
    water

For Serving

  • Fresh basmati rice
  • Paratha
  • Sliced red onion
  • Chopped coriander or parsley

How to make Butter Chicken

Marinate and Cook the Chicken

  1. In a bowl, combine the chicken chunks with lemon juice, paprika or chili powder, crushed garlic and ginger, Greek yogurt, salt, and pepper. Mix well to coat. Cover and let it marinate in the fridge for at least 30 minutes, or overnight for best results.

    Step 1.1: In a bowl, combine the chicken chunks with lemon juice, paprika or chili powder, crushed garlic and ginger, Greek yogurt, salt, and pepper
    Step 1.2: In a bowl, combine the chicken chunks with lemon juice, paprika or chili powder, crushed garlic and ginger, Greek yogurt, salt, and pepper
  2. Preheat your air fryer to 200°C (390°F). Place the marinated chicken pieces in the air fryer and cook for 8 minutes, or until lightly charred and cooked through. Alternatively, you can grill the chicken or pan-sear it for about 6 minutes, until golden and cooked.

    Step 1.1: Preheat your air fryer to 200°C (390°F)

Prepare the Sauce

  1. In a pan over medium heat, add the vegetable oil and butter. Once melted, add the chopped onion, garlic, cashew nuts, green chilies (if using), cinnamon stick, and tomatoes. Sauté until the onions are soft and the tomatoes have broken down.

    Step 2.1: In a pan over medium heat, add the vegetable oil and butter
  2. Transfer the sautéed mixture to a blender, add 1 cup of water, and blend until you get a smooth paste.

Simmer the Butter Chicken

  1. Return the blended sauce to the pan over medium heat. Add the cooked chicken pieces, tomato paste, cooking cream, and garam masala. Stir to combine and simmer on low heat for 15 minutes, allowing the flavors to meld and the sauce to thicken. Add salt to taste, if needed.

    Step 3.1: Return the blended sauce to the pan over medium heat
  2. Turn off the heat and stir in the freshly chopped parsley. Serve the butter chicken hot with basmati rice and paratha on the side. Garnish with sliced red onion and additional chopped coriander or parsley.

Tips & Tricks

  1. The longer the chicken marinates, the more tender and flavorful it will be.

  2. If you like a richer sauce, add a bit more cooking cream toward the end of simmering.

  3. For an extra smooth sauce, strain the blended mixture through a sieve before adding it back to the pan.

  4. Air-frying the chicken gives a slightly smoky flavor that works well with the sauce.