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Butter Chicken – 20 MINUTES (VIDEO)

What is Butter Chicken?

Butter chicken, also known as Murgh Makhani, is one of the most popular and iconic dishes in Indian cuisine. Originating from the kitchens of Delhi, India, this dish is celebrated for its rich, creamy tomato-based sauce and tender, spiced chicken. It’s a staple in Indian restaurants worldwide and a favorite for its comforting, indulgent flavors.

Key Components of a 20 minute Butter Chicken

Butter chicken is a harmonious blend of spices, creamy sauce, and perfectly cooked chicken. Here’s a breakdown of its key components:

1. The Chicken

  • Type: Typically made with boneless, skinless chicken thighs or breasts for tenderness.
  • Marinade: The chicken is marinated in a mixture of yogurt and spices (like cumin, coriander, turmeric, garam masala, and chili powder) to infuse it with flavor and keep it juicy.
  • Cooking Method: Traditionally, the chicken is cooked in a tandoor (clay oven), but it can also be grilled, pan-seared, baked, or air-fried for convenience.

2. The Sauce

  • Tomato Base: The sauce starts with a rich tomato foundation, often made with tomato puree or paste, which gives it a vibrant color and tangy sweetness.
  • Creaminess: Heavy cream or butter is added to create the signature velvety texture. For a lighter version, coconut cream or yogurt can be used.
  • Aromatics: Garlic, ginger, and green chilies add depth and a hint of heat to the sauce.
  • Whole Spices: Cinnamon, cardamom, cloves, and bay leaf are often used to infuse the sauce with warmth and complexity.
  • Ground Spices: Cumin, coriander, turmeric, garam masala, and chili powder are key for that classic butter chicken flavor.

3. The Butter

  • Role: Butter is a star ingredient, adding richness and a silky finish to the dish. It’s often used both in the sauce and as a final garnish.
  • Flavor Enhancer: The butter balances the acidity of the tomatoes and ties all the flavors together.

4. Kasoori Methi (Dried Fenugreek Leaves)

  • Unique Flavor: Kasoori methi adds a slightly bitter, nutty flavor that’s essential for authentic butter chicken.
  • Aroma: Crushing the dried leaves before adding them to the sauce releases their distinct aroma.

5. Garnishes

  • Fresh Herbs: Chopped cilantro or parsley adds a fresh, vibrant touch.
  • Extra Cream or Butter: A drizzle of cream or melted butter on top makes the dish even more indulgent.
Jump to Recipe

20-Minute Butter Chicken: A Quick and Flavorful Indian Classic

Craving the rich, creamy goodness of butter chicken but short on time? This 20-Minute Butter Chicken recipe is here to save the day! Perfect for busy weeknights or last-minute dinner plans, this dish delivers all the authentic flavors of traditional butter chicken without the hours of cooking. With a few smart shortcuts and bold spices, you’ll have a restaurant-worthy meal on the table in no time. Let’s dive in!

Why This Recipe Works

Butter chicken, or Murgh Makhani, is a beloved Indian dish known for its velvety tomato-based sauce and tender, spiced chicken. While traditional recipes often require marinating the chicken for hours, this version uses an air fryer to speed up the cooking process. The marinade infuses the chicken with flavor while the air fryer locks in juiciness and adds a slight crispiness. Plus, blending the base ingredients creates a smooth, rich sauce in minutes. It’s a game-changer for anyone who loves Indian food but doesn’t have all day to cook!

Ingredients You’ll Need

This recipe keeps things simple without sacrificing flavor. For the chicken marinade, you’ll need spices like cumin, coriander, turmeric, garam masala, and paprika, along with yogurt and lemon juice for tanginess. The base is made with aromatic whole spices (cinnamon, cloves, cardamom), onions, garlic, ginger, and tomato paste. Finish it off with heavy cream, butter, and a sprinkle of kasoori methi (dried fenugreek leaves) for that signature buttery, slightly nutty flavor. Don’t forget fresh cilantro for garnish!

Tips for the Perfect Butter Chicken

  • Air Fryer Hack: If you don’t have an air fryer, you can pan-sear or bake the chicken instead. Just make sure it’s cooked through before adding it to the sauce.
  • Spice Level: Adjust the green chilies and red chili powder to suit your heat preference.
  • Kasoori Methi: This ingredient is key for authentic flavor. If you don’t have it, you can skip it, but it adds a unique depth to the dish.
  • Cream Substitute: For a lighter version, use coconut cream or half-and-half instead of heavy cream.

Why You’ll Love This Recipe

This 20-Minute Butter Chicken is a lifesaver for anyone who loves Indian food but doesn’t have hours to spend in the kitchen. It’s creamy, spicy, and packed with flavor, making it a hit with both kids and adults. Plus, it’s versatile—pair it with rice, naan, or even quinoa for a complete meal. Whether you’re cooking for a crowd or just treating yourself, this recipe is sure to impress.

Final Thoughts

Butter chicken doesn’t have to be a weekend project. With this quick and easy recipe, you can enjoy the rich, comforting flavors of this Indian classic any day of the week. So grab your air fryer, fire up the stove, and get ready to savor every bite of this delicious dish. Don’t forget to share your creation on social media—tag us and let us know how it turned out!

#ButterChicken #QuickRecipes #IndianFood #WeeknightDinner #AirFryerRecipes

Step-by-Step Guide: How to Make 20-Minute Butter Chicken

If you’re ready to whip up a delicious, restaurant-style butter chicken in just 20 minutes, follow this easy step-by-step guide. With clear instructions and helpful tips, you’ll have a creamy, flavorful dish on the table in no time. Let’s get cooking!

Prep the Chicken

  1. Marinate the Chicken: In a bowl, combine 6-8 skinless, boneless chicken thighs with 3 tbsp plain yogurt, juice from half a lemon, and the following spices:
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp turmeric powder
    • 1 tbsp garam masala
    • 1 tsp paprika or Kashmiri red chili powder
    • 1 tsp salt
    • Black pepper to taste
  2. Air Fry the Chicken: Place the marinated chicken in the air fryer basket and cook at 400°F for 12 minutes. If you don’t have an air fryer, you can pan-sear or bake the chicken until fully cooked.
Marinated chicken thighs

Cook the Base

  1. Toast the Whole Spices: Heat 2 tbsp oil in a large skillet over medium heat. Add the following whole spices and toast for 30 seconds until fragrant:
    • 1 cinnamon stick
    • 3-4 cloves
    • 2-3 green cardamom pods
    • 1 black cardamom pod
    • 1 bay leaf
  2. Sauté the Onions: Add 2 roughly sliced medium onions to the skillet and cook for 3-4 minutes until softened.
  3. Add Aromatics: Stir in 4-5 minced garlic cloves, 1-inch grated ginger, and 2 slit green chilies (optional). Cook for 1-2 minutes until fragrant.
  4. Incorporate Tomato Paste: Add 3 tbsp tomato paste and 1/4 cup water. Sauté for another 1-2 minutes, stirring frequently.
cooking the base of the curry

Blend the Mixture

  1. Remove Whole Spices: Take out the bay leaf and black cardamom pod from the skillet.
  2. Blend Until Smooth: Transfer the remaining mixture to a blender and blend until smooth. This creates the rich, velvety base for your butter chicken.
Adding blended base to develop the curry

Make the Sauce

  1. Simmer the Base: Pour the blended mixture back into the skillet. Add 1/2 cup water, 2 tbsp salted butter, 1/2 cup heavy cream, and 2 tbsp kasoori methi (dried fenugreek leaves).
  2. Add Ground Spices: Stir in the following ground spices:
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp turmeric powder
    • 1 tbsp garam masala
    • 1 tsp paprika or Kashmiri red chili powder
    • 1 tbsp sugar
    • Salt and black pepper to taste
  3. Cook the Sauce: Let the sauce simmer for 4-5 minutes on medium heat until it thickens.
Enhancing the butter chicken gravy

Add the Chicken

  1. Chop the Chicken: Remove the air-fried chicken from the air fryer and roughly chop it into bite-sized pieces.
  2. Combine with Sauce: Add the chicken to the skillet and stir to coat it evenly in the sauce. Let it simmer for 1-2 minutes to absorb the flavors.
  3. Adjust Seasoning: Taste and adjust the salt and sugar if needed.
Adding the cooked chicken thighs for the class Butter chicken

Garnish and Serve

  1. Garnish: Sprinkle freshly chopped cilantro over the butter chicken for a pop of color and freshness.
  2. Serve: Dish it up hot with steamed basmati rice, naan, or roti. Enjoy the creamy, spicy, and aromatic flavors of your homemade butter chicken!
Garnish with cilantro, cream and butter

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Butter Chicken - 20 Minutes
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Butter Chicken – 20 Minutes

Recipe by AmateurProChefCourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Ingredients

  • 6-8 chicken thighs (Skinless and Boneless)

  • CHICKEN MARINADE

  • Spices (1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tbsp garam masala, 1 tsp paprika or Kashmiri red chilli powder (for color and mild heat), 1 tsp salt, black pepper to taste)

  • 3 tbsp plain yogurt

  • juice from half a lemon

  • BASE

  • Whole Spices (1 cinnamon stick, 3-4 cloves, 2-3 green cardamom pod, 1 black cardamom pod, 1 bay leaf)

  • 2 tbsp oil

  • 2 medium onion, roughly sliced

  • 4-5 garlic cloves

  • 1-inch ginger, minced or grated

  • 2 green chillies, slit or chopped (optional, for heat)

  • 3 tbsp tomato paste

  • 1/2 cup heavy cream (or substitute with coconut cream for a dairy-free option)

  • 3/4 cup water

  • SPICES FOR THE BASE

  • 2 tbsp butter

  • Ground Spices (1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tbsp garam masala, 1 tsp paprika or Kashmiri red chilli powder (for color and mild heat), 1 tbsp sugar, Salt to taste, black pepper to taste)

  • 2 tbsp kasoori methi

  • Fresh cilantro, chopped (for garnish)

Directions

  • Prep the chicken
  • Marinate chicken thighs with yogurt, lemon juice and the spice listed above and air fry for 12 minutes at 400 F.
  • Cook the base
  • Heat 2 tbsp oil in a large skillet or pan over medium heat. Add the whole spices listed above and toast the spices (~30 seconds) then add in the roughly sliced onion and sauté for 3-4 minutes until softened.
  • Add the minced garlic, ginger, and green chili (if using), tomato paste, and 1/4 cup water. Sauté for another 1-2 minutes until fragrant.
  • Blend up the mixture
  • Remove the bay leaf and black cardamom pod and add the rest into a blender and blend until smooth.
  • Make the sauce
  • Pour the mixture back in the pan and add 1/2 cup water, the spices listed above, 2 tbsp of salted butter, 1/2 cup of heavy cream and 2 tbsp kasoori methi. Cook for 4-5 minutes on medium heat and let the gravy get thick.
  • Add the chicken
  • Take the chicken out of the air fryer and roughly chop it into bite size pieces, add the cooked chicken to the sauce and stir to coat evenly. Let it simmer for 1-2 minutes.
  • Taste and adjust seasoning with salt and sugar if needed.
  • Garnish and serve
  • Garnish with fresh cilantro. Serve hot with steamed basmati rice, naan, or roti.

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