Quick 30 Minute Butter Chicken
A finger-lickingly delicious Butter Chicken recipe that is the perfect balance of buttery and flavoursome without being overly rich and sweet. This is THE only Butter Chicken recipe you'll ever need!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.1 lb boneless chicken (cut into bite sized pieces - I prefer thigh)
- 1.5 tbsp Greek or full fat yogurt
- 2 tbsp lemon juice
- 1 tsp coriander powder
- 0.5 tsp turmeric powder
- 0.5 tsp garam masala powder
- 1 tsp red chilli powder
- 1/2 tsp salt (to taste)
- 1/4 cup neutral oil (e.g. sunflower oil, vegetable oil, canola oil)
- 2 tsp butter
- 1 medium onion (chopped)
- 2 tbsp chopped garlic
- 1.5 tsp cumin seeds
- 1 chopped green chilli
- 0.5 tsp turmeric powder
- 2 tsp coriander powder
- 4 tsp mild paprika powder (if yours isn't mild, add 2 initially and adjust as per preference)
- 1 1/2 tsp salt (to taste)
- 5 small tomatoes (chopped)
- 1/2 cup double cream (heavy whipping cream)
- 2 tbsp dried fenugreek (kasoori methi)
- 2 tbsp chopped coriander
- 2 tsp butter, to stir in at the end
Instructions
- 1
(optional but recommended step) Marinate the chicken in all the marinade ingredients for one hour.
- 2
Air fry, bake or grill the chicken pieces until they are charred and cooked through. This will take between 12-15 minutes at 180-200℃. Whilst the chicken is cooking, continue with the next steps.
- 3
In a deep pot or pan, heat the oil and butter.
- 4
Once the butter has melted, add the onions, garlic and cumin seeds. Sauté for a few minutes, until the onions begin to turn brown. We do not want to brown these much - this will take about 8-10 minutes.
- 5
Add the green chilli and all the powdered spices. Sauté for 2-3 minutes.
- 6
Add the tomatoes and sauté for a minute, then proceed to add 1.25 (300ml) water. Cover, turn the heat down to low and cook for 5-7 minutes, until the tomatoes soften.
- 7
Use a hand blender to blend the sauce until smooth.
- 8
Add the double cream. Over a medium heat, bring the sauce to a very gentle simmer.
- 9
Once at a gentle simmer, add the chicken pieces. Stir, then cover and cook on low for 5 minutes.
- 10
Add and stir in the dried fenugreek and chopped coriander
- 11
Just before serving, add the final 2 tsp butter and stir it in.