Description
A rich and flavorful Butter Chicken recipe featuring tender marinated chicken breast pieces air fried to perfection and simmered in a creamy tomato-based curry sauce infused with aromatic Indian spices, perfect for a comforting and quick weeknight meal.
Ingredients
Scale
Chicken Marinade
- 2 chicken breasts (250g), cut into bite-sized cubes
- 2 tbsp yogurt
- 1 tsp garam masala
- 0.5 tsp turmeric powder
- 0.5 tsp cumin powder
- 0.5 tsp coriander powder
- 1 tsp Kashmiri red chilli powder
Curry Base
- 4–5 roma tomatoes (fresh or canned peeled)
- 1 large red onion, roughly chopped
- 4–5 cloves garlic, minced
- 2 tbsp oil
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp Kashmiri red chilli powder
- 1 tbsp sugar
- 2 tbsp dried fenugreek leaves (kasuri methi)
- 3/4 cup cream (10% fat cream recommended)
Instructions
- Prepare the chicken marinade: In a bowl, combine yogurt, garam masala, turmeric, cumin, coriander powder, and Kashmiri red chilli powder. Add the bite-sized chicken cubes and mix well to coat evenly. Marinate the chicken for about 1 hour to allow the flavors to infuse.
- Air fry the chicken: Preheat your air fryer to 380°F (193°C). Place the marinated chicken pieces in the air fryer basket in a single layer. Cook for 12 minutes until the chicken is cooked through and slightly charred on the edges. Remove and set aside.
- Prepare the curry base: Roughly chop the red onion and tomatoes. Heat 2 tablespoons of oil in a pan over medium heat. Add minced garlic and chopped onions, sautéing for a few minutes until fragrant and translucent.
- Cook the tomatoes: Add the chopped tomatoes to the pan. Cook them until they soften by adding a little water and covering the pan for 4-5 minutes. Stir occasionally to prevent sticking.
- Blend the curry base: Once the tomatoes are soft, add the garam masala, turmeric, cumin, coriander powder, and Kashmiri red chilli powder to the mixture. Allow them to cook for a minute to bloom the spices, then transfer the mixture to a blender and blend until smooth.
- Finish the curry sauce: Return the blended curry sauce to the pan. Stir in sugar, dried fenugreek leaves, and cream. Mix well and simmer gently for a few minutes until the flavors meld and the sauce thickens slightly.
- Combine chicken with curry: Add the air-fried chicken pieces to the pan with the curry sauce. Stir to coat the chicken evenly and cook for an additional 2-3 minutes until everything is heated through.
- Serve: Your delicious butter chicken is now ready to enjoy. Serve it hot with steamed rice, naan, or your preferred Indian bread.
Notes
- Marinating the chicken for at least one hour enhances flavor but can be done overnight for deeper taste.
- If you don’t have an air fryer, you can grill or pan-fry the chicken until cooked.
- Adjust spice quantities according to your heat preference.
- Dried fenugreek leaves add a distinctive aroma; if unavailable, you may omit but the flavor will be less authentic.
- Use fresh cream for best texture; lighter cream options may alter richness.
- For a gluten-free option, ensure all spice powders are uncontaminated and pure.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Indian
Keywords: Butter Chicken, Chicken Curry, Indian Recipe, Air Fryer Chicken, Creamy Chicken Curry, Garam Masala Chicken
