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Creamy Butter Chicken with Spices Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/creamy-butter-chicken-with-spices-recipe/