The Best butter chicken ever
The BEST butter chicken ever 😍 is a easy Indian recipe that serves 4. 450 calories per serving. Recipe by amateurprochef on YouTube.
Prep: 10 min | Cook: 32 min | Total: 52 min
Cost: $9.23 total, $2.31 per serving
Ingredients
- 500 g Chicken Breast (cut into 1‑inch cubes)
- 100 g Plain Yogurt (full‑fat)
- 1 tsp Garam Masala (store‑bought)
- 1 tsp Kashmiri Red Chili Powder (mildly spicy, gives red colour)
- 0.5 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Salt (or to taste)
- 1 Red Onion (sliced)
- 5 Tomatoes (roughly chopped)
- 4 Garlic Cloves (minced)
- 2 tbsp Vegetable Oil (or ghee)
- 100 ml Heavy Cream (full‑fat)
- 1 tsp Granulated Sugar
- 1 tsp Dried Fenugreek Leaves (Kasuri Methi) (crush between palms before adding)
- 2 tbsp Fresh Cilantro (chopped, for garnish)
Instructions
Prepare Ingredients
Slice the onion, roughly chop the tomatoes, mince the garlic, and cube the chicken. In a mixing bowl combine chicken cubes with yogurt, garam masala, Kashmiri chili, turmeric, cumin, coriander, and salt. Mix well and let marinate while you start the sauce.
Time: PT10M
Caramelize Onion and Garlic
Heat vegetable oil in a large skillet over medium heat. Add sliced onion and minced garlic, stirring frequently, until the onion turns golden brown and fragrant, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Cook Tomatoes
Add the chopped tomatoes to the skillet. Cook, stirring occasionally, until they break down and become soft, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Blend Sauce
Stir in garam masala, Kashmiri red chili powder, turmeric, cumin, coriander, and salt. Cook for 1 minute, then transfer the mixture to a blender and blend until completely smooth.
Time: PT4M
Finish Sauce
Return the blended sauce to the skillet. Stir in heavy cream, sugar, and crushed fenugreek leaves. Simmer on low heat for 3 minutes, avoiding a full boil.
Time: PT3M
Temperature: Low heat
Air Fry Chicken
Preheat the air fryer to 380°F. Place the marinated chicken cubes in a single layer in the basket. Air fry for 12 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly browned.
Time: PT12M
Temperature: 380°F
Combine Chicken and Sauce
Add the air‑fried chicken to the simmering sauce. Stir to coat the pieces and heat together for 2 minutes.
Time: PT2M
Temperature: Medium heat
Serve
Garnish with chopped fresh cilantro and serve hot with naan, roti, or steamed basmati rice.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 30g
- Fiber
- 2g
Dietary info: Gluten-Free, High-Protein
Allergens: Milk, Cream, Yogurt
Ingredient Substitutions
- Instead of Chicken Breast: Chicken thighs, boneless skinless chicken
- Instead of Plain Yogurt: Greek yogurt, buttermilk
- Instead of Kashmiri Red Chili Powder: Paprika, regular chili powder
- Instead of Red Onion: yellow onion
- Instead of Tomatoes: canned crushed tomatoes (400g)
- Instead of Vegetable Oil: ghee, canola oil
- Instead of Heavy Cream: half‑and‑half, coconut cream (for dairy‑free)
- Instead of Granulated Sugar: honey, maple syrup
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Skillet
- Blender
- Mixing Bowl
- Air Fryer
- Wooden Spoon
- Measuring Spoons
Critical Steps — Do Not Skip
- Caramelize onion and garlic until golden
- Blend the tomato‑spice mixture to a smooth sauce
- Air fry chicken to proper doneness without overcooking
- Do not let the cream‑based sauce boil vigorously
Chef Tips from the Video
- Crush the dried fenugreek leaves between your palms to release their aroma before adding.
- Kashmiri red chili powder gives a vibrant color without excessive heat; adjust to taste.
- For extra richness, finish the dish with a drizzle of ghee just before serving.
Troubleshooting
Sauce is too thin.
Simmer the sauce a few minutes longer to reduce, or add a teaspoon of tomato paste.
Chicken turns out dry.
Do not over‑air‑fry; check at 10 minutes and shake the basket. Marinating longer also helps retain moisture.
Cream curdles.
Keep the heat low when adding cream and avoid a rapid boil.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw in the refrigerator before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The tomato‑cream sauce can be prepared a day ahead and refrigerated; reheat gently before adding chicken.
- Marinate the chicken for up to 8 hours for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of Butter Chicken in North Indian cuisine?
Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the Moti Mahal restaurant. It was created to use leftover tandoori chicken by simmering it in a buttery tomato‑cream sauce, quickly becoming a beloved comfort dish across India and the world.
What are the traditional regional variations of Butter Chicken in Indian cuisine?
In Punjab, Butter Chicken is made with a rich tomato‑cream base and a generous amount of butter. In the south, cooks may add coconut milk or curry leaves for a different aroma, while some Kolkata versions incorporate a hint of mustard oil for extra pungency.
How is Butter Chicken traditionally served in Punjab, India?
In Punjab, Butter Chicken is typically served hot with buttery naan, tandoori roti, or steamed basmati rice, and often accompanied by a side of fresh cucumber raita and sliced onions for contrast.
On what occasions is Butter Chicken traditionally prepared in Indian culture?
Butter Chicken is a popular dish for family gatherings, festivals like Diwali and Eid, and celebratory meals because its rich flavor appeals to all ages and it pairs well with festive breads and rice.
What authentic ingredients are essential for traditional Butter Chicken versus common substitutes?
Traditional Butter Chicken relies on tandoori‑marinated chicken, butter, cream, tomatoes, garam masala, and kasuri methi. Common substitutes include using boneless chicken thighs instead of breast, heavy cream with half‑and‑half, and store‑bought garam masala in place of a fresh spice blend.
What other Indian dishes pair well with Butter Chicken?
Butter Chicken pairs beautifully with buttery naan, garlic roti, jeera rice, or a simple cucumber raita. For a full meal, serve alongside dal makhani, aloo gobi, or a fresh green salad with lemon dressing.
What are the most common mistakes to avoid when making Butter Chicken at home?
Common mistakes include over‑cooking the chicken, which makes it dry; burning the garlic or onions, which adds bitterness; and boiling the cream, which can cause curdling. Also, not blending the tomato‑spice mixture enough results in a grainy sauce.
Why does this Butter Chicken recipe use air frying for the chicken instead of pan‑frying?
Air frying gives the chicken a quick, even cook with a lightly crisp exterior while using less oil, keeping the dish lighter and faster to prepare. It also frees up the skillet for the sauce, streamlining the workflow.
Can I make Butter Chicken ahead of time and how should I store it?
Yes, the sauce can be made up to 24 hours ahead and refrigerated; reheat gently before adding the chicken. Cooked chicken can also be stored separately in the fridge for 2‑3 days and combined with the sauce when ready to serve.
What does the YouTube channel amateurprochef specialize in?
The YouTube channel amateurprochef specializes in simple, step‑by‑step home cooking tutorials that demystify classic dishes from around the world, focusing on quick techniques that are accessible to beginner cooks.
What is the cooking philosophy and style of the YouTube channel amateurprochef?
Amateurprochef’s cooking philosophy emphasizes that restaurant‑quality meals can be prepared at home with minimal equipment and time. The style is clear, concise, and visually focused, often highlighting shortcuts like air‑frying or one‑pan methods.
Last updated: August 30, 2026
