Quick 30-Minute Butter Chicken Recipe 599 Likes

This rich, creamy, and perfectly spiced Butter Chicken is a true crowd-pleaser! With a balanced flavor that’s not overly sweet or heavy, it’s sure to become your go-to recipe. The tender chicken, smoky sauce, and creamy finish combine to create a dish that’s nothing short of spectacular—and it’s ready in just 30 minutes!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

IngredientsFor the Chicken Marinade:

• 1 lb (½ kg) boneless chicken (preferably thighs), cut into bite-sized pieces
• 1.5 tablespoons (30g) Greek yogurt or full-fat yogurt
• 2 tablespoons (30 ml) lemon juice
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garam masala powder
• 1 teaspoon red chili powder
• ½ teaspoon salt (to taste)

For the Sauce:

• ¼ cup (65 ml) neutral oil (sunflower, vegetable, or canola oil)
• 2 teaspoons (10g) butter
• 1 medium onion (150g), chopped
• 2 tablespoons garlic, chopped
• 1.5 teaspoons cumin seeds
• 1 chopped green chili
• 0.5 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 4 teaspoons mild paprika powder (adjust to taste, depending on spice preference)
• 1 ½ teaspoons salt (to taste)
• 5 small tomatoes (375g), chopped
• ½ cup (120 ml) double cream (heavy whipping cream)
• 2 tablespoons dried fenugreek leaves (kasoori methi)
• 2 tablespoons fresh coriander, chopped
• 2 teaspoons (10g) butter (to stir in at the end)

Instructions:

1. Marinate the Chicken:
For best results, marinate the chicken for at least one hour. Combine the chicken with yogurt, lemon juice, coriander powder, turmeric, garam masala, red chili powder, and salt. Toss everything together and let it sit while you prepare the sauce.

2. Cook the Chicken:
You can air fry, bake, or grill the chicken until it’s charred and cooked through. This will take approximately 12-15 minutes at 180-200℃. While the chicken is cooking, move on to the next steps.

3. Start the Sauce:
In a deep pan or pot, heat the oil and butter over medium heat. Once the butter is melted, add the chopped onions, garlic, and cumin seeds. Sauté for 8-10 minutes until the onions are soft and just beginning to turn golden brown.

4. Add the Spices and Chilli:
Stir in the green chili and all the powdered spices—turmeric, coriander powder, and paprika. Sauté for another 2-3 minutes to bring out the spices’ flavors.

5. Incorporate the Tomatoes:
Add the chopped tomatoes and cook for about 1 minute. Then, add 1.25 cups (300 ml) of water. Stir, cover, and reduce the heat to low. Let it cook for 5-7 minutes, until the tomatoes soften.

6. Blend the Sauce:
Using a hand blender, blend the sauce until it’s smooth and creamy.

7. Add the Cream:
Stir in the double cream and bring the sauce to a very gentle simmer over medium heat.

8. Combine Chicken with Sauce:
Once the sauce is simmering, add the cooked chicken pieces. Stir everything together and cook on low for 5 more minutes to allow the flavors to blend.

9. Final Touch:
Stir in the dried fenugreek (kasoori methi) and fresh coriander. For the finishing touch, add the final 2 teaspoons of butter to the sauce and stir well until it melts in.

Tips & Notes:

• Paprika Substitute: If you don’t have mild paprika, you can substitute with Kashmiri red chili powder or deghi mirch. Adjust to your spice preference.
• Minced Garlic: If using minced garlic instead of chopped, use about 1 tablespoon.
• Extra Creaminess: For a richer taste, you can add a little more cream or even a splash of milk at the end.

This Butter Chicken recipe is perfect for a cozy weeknight dinner, a family gathering, or a special occasion. The complex flavors come together effortlessly, making it a dish you’ll want to prepare again and again. Pair it with naan or steamed rice for a complete meal!

Enjoy your homemade Butter Chicken—tender, flavorful, and absolutely irresistible!