Creamy Butter Chicken with Spices Recipe

Introduction

Butter Chicken is a beloved Indian classic known for its rich, creamy tomato sauce and tender pieces of spiced chicken. This recipe brings vibrant spices together in a smooth curry that’s perfect for a comforting meal any day of the week.

Ingredients

• 2 chicken breasts (250g)
• 4-5 roma tomatoes (or canned peeled tomatoes)
• 1 large red onion
• 4-5 cloves of garlic
• 3/4 cup cream (10% fat recommended)
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander powder
• 2 tsp Kashmiri red chilli powder
• 1 tbsp sugar
• 2 tbsp dried fenugreek leaves
• 2 tbsp yogurt
• 2 tbsp oil

Instructions

1. Step 1: Cut the chicken breasts into bite-sized cubes.
2. Step 2: In a bowl, combine the chicken with yogurt, 1 tsp garam masala, 0.5 tsp turmeric, 0.5 tsp cumin, 0.5 tsp coriander powder, and 1 tsp Kashmiri red chilli powder. Marinate for at least 1 hour.
3. Step 3: Air fry the marinated chicken at 380°F (193°C) for 12 minutes until cooked through.
4. Step 4: Roughly chop the red onion and tomatoes.
5. Step 5: Heat 2 tbsp oil in a pan. Add minced garlic and the chopped onion, cooking until the onion softens.
6. Step 6: Add the chopped tomatoes to the pan, pour in a little water, and cover. Cook for 4-5 minutes until the tomatoes are soft.
7. Step 7: Add 1 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander powder, and 2 tsp Kashmiri red chilli powder to the tomato mixture. Blend until smooth.
8. Step 8: Return the blended sauce to the pan. Stir in 1 tbsp sugar, 2 tbsp dried fenugreek leaves, and 3/4 cup cream. Mix well and heat through.
9. Step 9: Add the cooked chicken pieces to the sauce. Stir gently to coat the chicken with the curry and cook for an additional 2-3 minutes.
10. Step 10: Serve warm with rice or naan and enjoy your delicious Butter Chicken!

Tips & Variations

• For a richer flavor, use full-fat cream instead of 10% cream.
• Replace the air fryer by baking the marinated chicken at 400°F (200°C) for 15-20 minutes if you don’t have one.
• Fresh fenugreek leaves (methi) can be used instead of dried for a more fragrant taste.
• Adjust chilli powder to control the heat level to your preference.

Storage

Store leftover Butter Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream if the sauce thickens too much. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs will work well and tend to remain juicier. Adjust cooking time accordingly to ensure they are fully cooked.

Is it necessary to air fry the chicken?

No, air frying is a convenient method, but you can also bake or pan-fry the marinated chicken pieces until cooked through.

Creamy Butter Chicken with Spices Recipe

Print Recipe

★★★★★

5 from 96 reviews

This delicious Butter Chicken recipe features tender, marinated chicken breast air fried to perfection and simmered in a rich, creamy tomato-based curry sauce infused with aromatic spices and dried fenugreek leaves. It’s a classic Indian dish made easy with an air fryer and stovetop cooking, delivering authentic flavors and creamy texture in under an hour.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Air Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken & Marinade

• 2 chicken breasts (250g), cut into bite-sized cubes
• 2 tbsp yogurt
• 1 tsp garam masala
• 0.5 tsp turmeric
• 0.5 tsp cumin
• 0.5 tsp coriander powder
• 1 tsp kashmiri red chilli powder

Curry Base

• 4–5 roma tomatoes (or canned peeled tomatoes)
• 1 large red onion, roughly chopped
• 4–5 cloves garlic, minced
• 2 tbsp oil
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander powder
• 2 tsp kashmiri red chilli powder
• 1 tbsp sugar
• 2 tbsp dried fenugreek leaves
• 3/4 cup cream (10% fat cream used)

Instructions

1. Prepare the Chicken: Chop the chicken breasts into bite-sized cubes to ensure even cooking and marinade absorption.
2. Marinate the Chicken: Combine chicken pieces with yogurt, garam masala, turmeric, cumin, coriander powder, and kashmiri red chilli powder. Mix well and let it marinate for about an hour to enhance flavors.
3. Air Fry the Chicken: Preheat your air fryer to 380°F. Air fry the marinated chicken cubes for 12 minutes until cooked through and lightly browned. This method ensures juicy, tender chicken with minimal oil.
4. Prepare the Vegetables: Roughly chop the red onion and tomatoes. Mince the garlic cloves for maximum flavor impact in the curry base.
5. Cook the Curry Base: Heat 2 tablespoons of oil in a pan over medium heat. Add minced garlic and chopped onions, sautéing for a few minutes until softened and fragrant.
6. Simmer Tomatoes: Add the chopped tomatoes to the pan, pour a bit of water, and cover. Let it cook for 4-5 minutes until tomatoes become soft and break down, stirring occasionally to prevent sticking.
7. Add Spices and Blend: Stir in garam masala, turmeric, cumin, coriander powder, and kashmiri red chilli powder. Once combined, transfer the mixture to a blender and blend until smooth to create a creamy curry base.
8. Finish the Curry Base: Return the blended curry to the pan. Stir in sugar, dried fenugreek leaves, and cream. Simmer gently while mixing to incorporate all ingredients into a smooth, rich sauce.
9. Combine Chicken and Sauce: Add the air-fried chicken pieces into the curry base. Mix thoroughly to coat the chicken with the sauce and heat through.
10. Serve and Enjoy: Once the chicken is well combined and warmed up in the creamy curry, serve immediately with your choice of rice, naan, or flatbread.

Notes

• Marinating the chicken for at least an hour boosts flavor and tenderizes the meat.
• If you don’t have an air fryer, the chicken can be grilled or pan-fried but adjust cooking times accordingly.
• Use Kashmiri red chili powder for mild heat and vibrant color; adjust quantity to your spice preference.
• For a richer curry, you can substitute cream with full-fat cream or coconut cream for a dairy-free option.
• Dried fenugreek leaves (kasuri methi) add authentic flavor but can be omitted if unavailable; fresh fenugreek leaves can be used instead.
• This recipe pairs well with basmati rice or butter naan for a complete meal.

Keywords: Butter Chicken, Indian Curry, Air Fryer Chicken, Creamy Chicken Curry, Easy Indian Recipe