The BEST butter chicken in 20 MINUTES 😍

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 0.5 cup Plain Yogurt (full‑fat, for marinating)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Garam Masala (for marinating)
• 1 tsp Chili Powder (for marinating)
• 0.5 tsp Turmeric Powder (for marinating)
• 1 tsp Salt (for marinating and sauce)
• 2 pieces Bay Leaves (whole, remove before blending)
• 2 pieces Green Cardamom Pods (whole, remove before blending)
• 1 tsp Cumin Seeds (whole seeds)
• 1 large Red Onion (finely chopped)
• 4 pieces Garlic Cloves (minced)
• 1 tbsp Ginger Paste (fresh or jarred)
• 3 tbsp Tomato Paste (smooth)
• 0.25 cup Water (to loosen sauce)
• 1 tsp Sugar (balances acidity)
• 0.5 cup Heavy Cream (adds richness)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 tsp Curry Powder (or extra garam masala)
• 2 tbsp Vegetable Oil (for sautéing)

Instructions

1. Quick Marinate the Chicken

   In a large mixing bowl combine the chicken thigh pieces, yogurt, lemon juice, garam masala, chili powder, turmeric, and salt. Toss to coat evenly and let sit for 5 minutes while you prepare the air fryer.

   Time: PT5M

2. Air‑Fry the Chicken

   Pre‑heat the air fryer to 400°F. Arrange the marinated chicken pieces in a single layer and air‑fry for 12 minutes, turning halfway through, until lightly browned and just cooked through.

   Time: PT12M

   Temperature: 400°F

3. Sauté Whole Spices and Aromatics

   Heat the oil in a large skillet over medium heat. Add the bay leaves, cardamom pods, and cumin seeds; sauté for about 1 minute until fragrant. Add the chopped red onion, minced garlic, and ginger paste; sauté 3 minutes until the onion softens and turns golden.

   Time: PT4M

   Temperature: medium heat

4. Create the Tomato Base

   Stir in the tomato paste and water, cooking for 2 minutes until the mixture thickens slightly.

   Time: PT2M

   Temperature: medium heat

5. Remove Whole Spices

   Take out the bay leaves and cardamom pods; discard them to avoid bitterness.

   Time: PT0M

6. Blend the Sauce

   Transfer the skillet contents to a blender (or use an immersion blender) and blend until completely smooth. Return the sauce to the skillet.

   Time: PT2M

7. Finish the Sauce

   Add salt, sugar, heavy cream, butter cubes, and curry powder to the sauce. Simmer gently for 5 minutes, stirring occasionally, until the butter melts and the sauce is glossy.

   Time: PT5M

   Temperature: low simmer

8. Combine Chicken and Sauce

   Add the air‑fried chicken pieces to the sauce, tossing to coat. Cook for an additional 2 minutes just to heat the chicken through and let the flavors meld.

   Time: PT2M

   Temperature: low heat

9. Serve

   Serve the butter chicken hot over steamed basmati rice or with naan bread. Garnish with fresh cilantro if desired.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

10g

Fat

30g

Fiber

2g