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Delicious butter chicken served with rice and naan bread
Theo Calderon

Butter Chicken

Butter Chicken is a rich, creamy Indian classic that’s packed with aromatic spices and silky tomato sauce. Perfect for weeknight dinners or special occasions, it pairs beautifully with fluffy basmati rice or warm naan. An easy recipe that delivers restaurant-quality flavor right at home!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts (250g total), cubed
  • 4-5 roma tomatoes (or canned peeled tomatoes)
  • 1 large red onion, roughly chopped
  • 4-5 cloves garlic, minced
  • 3/4 cup cream (10% or full-fat)
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 2 tsp Kashmiri red chilli powder
  • 1 tbsp sugar
  • 2 tbsp dried fenugreek leaves (kasuri methi)
  • 2 tbsp yogurt
  • 1 tsp garam masala (for marinade)
  • 0.5 tsp turmeric (for marinade)
  • 0.5 tsp cumin (for marinade)
  • 0.5 tsp coriander powder (for marinade)
  • 1 tsp Kashmiri red chilli powder (for marinade)
  • 2 tbsp oil, for cooking

Equipment

  • air fryer or skillet
  • blender
  • large pan
  • knife and cutting board
  • measuring spoons and cups
  • mixing bowl

Method
 

  1. Cut the chicken breasts into bite-size cubes. Marinate with yogurt, garam masala, turmeric, cumin, coriander, and chilli powder for about 1 hour.
  2. Air fry the marinated chicken for 12 minutes at 380°F (193°C) or cook in a skillet until golden brown.
  3. Roughly chop onions and tomatoes. Heat oil in a pan and sauté minced garlic and onions until fragrant. Add chopped tomatoes and cook until softened, about 4–5 minutes.
  4. Add garam masala, turmeric, cumin, coriander, and chilli powder. Blend mixture into a smooth curry base.
  5. Return sauce to the pan. Add sugar, dried fenugreek leaves, and cream. Stir until creamy and well combined.
  6. Add the cooked chicken to the sauce, stir well, and simmer for a few minutes to let the flavors meld together.
  7. Serve hot with basmati rice or naan, garnished with fresh cilantro.

Notes

Serve with basmati rice or naan for a complete meal. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on the stove with a splash of cream or water to bring back its silky texture. For best results, marinate the chicken for at least an hour to deepen flavor.