The Best butter chicken in 20 Minutes
The BEST butter chicken in 20 MINUTES 😍 is a medium Indian recipe that serves 4. 450 calories per serving. Recipe by amateurprochef on YouTube.
Prep: 7 min | Cook: 25 min | Total: 42 min
Cost: $7.52 total, $1.88 per serving
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
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
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
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
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
Remove Whole Spices
Take out the bay leaves and cardamom pods; discard them to avoid bitterness.
Time: PT0M
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
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
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
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
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy (yogurt, cream, butter)
Ingredient Substitutions
- Instead of Plain Yogurt: Greek yogurt, buttermilk
- Instead of Lemon Juice: lime juice
- Instead of Ginger Paste: fresh grated ginger
- Instead of Tomato Paste: crushed tomatoes
- Instead of Sugar: honey
- Instead of Heavy Cream: coconut milk
- Instead of Unsalted Butter: ghee
- Instead of Vegetable Oil: ghee, canola oil
Equipment Needed
- Air Fryer
- Large Mixing Bowl
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Large Skillet or Frying Pan
- Blender or Immersion Blender
- Spatula or Wooden Spoon
- Tongs
Critical Steps — Do Not Skip
- Marinate the chicken briefly to tenderize and flavor
- Air‑fry the chicken until just cooked to avoid drying out
- Remove whole spices (cardamom and bay leaf) before blending to prevent bitterness
- Blend the sauce to a smooth consistency
- Simmer the sauce with cream and butter to develop richness
Chef Tips from the Video
- For an authentic flavor, finish with a pinch of kasoori methi (dried fenugreek leaves) and a drizzle of ghee
- Garnish with fresh cilantro and a squeeze of lemon for brightness
- If you prefer a richer sauce, increase the cream to 3/4 cup.
Troubleshooting
Chicken turns out dry
Do not over‑air‑fry; keep the chicken just barely cooked before adding to the sauce, and finish cooking only briefly in the sauce.
Sauce is too thick
Add a splash of water, chicken stock, or extra cream until the desired consistency is reached.
Sauce tastes bitter
Make sure the whole spices (cardamom, bay leaf) are removed before blending; also avoid over‑cooking the tomato paste.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month. Thaw overnight in the fridge before reheating.
Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 4 hours ahead and keep refrigerated
- The sauce can be prepared a day in advance; reheat gently and add fresh cream before serving
- Air‑fried chicken can be cooked earlier and reheated briefly in the sauce just before serving
Frequently Asked Questions
What is the cultural significance and history of Butter Chicken in Indian cuisine?
Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s when chefs at the Moti Mahal restaurant created a tomato‑cream sauce to use up leftover tandoori chicken. It quickly became a beloved comfort dish across India and the world, symbolizing the blend of smoky grilled flavors with rich, buttery sauce.
What are the traditional regional variations of Butter Chicken in North Indian cuisine?
In North India, some versions use a higher proportion of cashew paste for extra thickness, while others add fenugreek leaves (kasoori methi) for a distinct aroma. In Punjab, the dish is often richer with more butter and cream, whereas in Delhi it may be slightly tangier with more tomato.
How is Butter Chicken traditionally served in Indian households?
Butter Chicken is traditionally served hot, spooned over steamed basmati rice or alongside soft naan or roti. It is often garnished with a drizzle of fresh cream, a sprinkle of cilantro, and a side of sliced onions and lemon wedges.
During which celebrations or festivals is Butter Chicken commonly prepared in Indian culture?
Butter Chicken is a popular dish for family gatherings, weddings, and festive occasions like Diwali and Eid, where its rich flavors complement the celebratory spread of breads, rice, and other curries.
What makes Butter Chicken special or unique in Indian cuisine?
Its uniqueness lies in the combination of smoky grilled chicken, a silky tomato‑cream sauce, and the balance of sweet, tangy, and aromatic spices, creating a comforting yet luxurious flavor profile that is distinct from spicier curries.
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; leaving whole spices in the sauce, which can turn bitter; and not balancing the acidity of tomato with enough sugar or cream, resulting in a sharp sauce.
Why does this Butter Chicken recipe use an air fryer instead of traditional grilling?
The air fryer quickly reproduces the charred exterior of tandoori‑style chicken with less mess and time, while still allowing the chicken to stay juicy before it’s finished in the sauce.
Can I make Butter Chicken ahead of time and how should I store it?
Yes, you can prepare the sauce a day ahead and refrigerate it. Cooked chicken can be stored separately and added to the reheated sauce just before serving. Store both in airtight containers in the refrigerator for up to 3 days.
What texture and appearance should I look for when the Butter Chicken sauce is done?
The sauce should be smooth, glossy, and slightly thick enough to coat the back of a spoon. It should have a rich orange‑red hue from the tomato paste and a velvety finish from the cream and butter.
What does the YouTube channel amateurprochef specialize in?
The YouTube channel amateurprochef specializes in approachable home‑cooking tutorials that demystify classic Indian dishes, offering quick‑step adaptations for busy cooks while preserving authentic flavors.
How does the YouTube channel amateurprochef's approach to Indian cooking differ from other Indian cooking channels?
Amateurprochef focuses on time‑saving techniques like using an air fryer and simplifying spice blends, whereas many other Indian cooking channels stick to traditional stovetop or tandoor methods and longer marination times.
Last updated: August 29, 2026
