Butter Chicken – Creamy and Flavorful
This Butter Chicken is rich, creamy, and full of warm spices. Tender chicken is marinated in yogurt and spices, roasted until lightly crisp, and then simmered in a luscious tomato and cream sauce. Serve with rice, naan, or flatbread for a complete, flavorful meal.
Equipment
- Airfryer (or oven, see notes)
- Large bowl or sealable plastic bag (for marinade)
- Medium pot or saucepan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons and cups
Ingredients
For the Chicken and Marinade
- 600 g (1.3 lb) boneless chicken thighs or breast cut into bite-size pieces
- 150 ml ( ⅔ cup) plain Greek or Turkish yogurt 10% fat
- 1 tbsp fresh lemon or lime juice
- 2 garlic cloves minced or grated
- 1 tbsp fresh ginger finely chopped or grated
- 1 tbsp garam masala
- 1 tsp chili powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp fine sea salt
For the Butter Chicken Sauce
- 1 tbsp coconut oil or canola oil
- 50 g (3.5 tbsp) unsalted butter
- 1 tbsp chili powder
- 2 tsp ground cumin jeera
- 1 tbsp garam masala
- 2 garlic cloves minced or grated
- 1 tbsp fresh ginger grated
- 1 large onion chopped
- 400 g (14 oz) crushed tomatoes 1 can
- 200 ml (¾ cup) chicken stock
- 200 ml (¾ cup) heavy cream or coconut cream
- 1 tbsp fresh lemon juice
- fine sea salt to taste
- 2 tbsp chopped cilantro tender stems and leaves
- 1 medium-hot red chili sliced
- Yogurt for garnish (optional)
Instructions
Marinate the Chicken
- Combine all the marinade ingredients in a large bowl or sealable plastic bag.
- Add the chopped chicken and mix until fully coated.
- Refrigerate for 2 hours to overnight.
- Remove chicken from the fridge 30 minutes before cooking to bring to room temperature.
Prepare the Sauce
- Mix all the dry spices (chili, cumin, garam masala) in a small dish.
- Heat coconut oil (or canola oil) in a medium pot over medium heat.
- Add chopped onion and cook 3–4 minutes until soft.
- Add minced garlic and ginger; cook 1 more minute until fragrant.
- Stir in the dry spices and cook 30 seconds.
- Add crushed tomatoes and chicken stock. Simmer gently.
Cook the Chicken
- Preheat your airfryer to 200°C / 390°F.
- Place the marinated chicken in a single layer in the airfryer basket, ensuring pieces aren’t crowded.
- Roast for 12–15 minutes, shake or turn the pieces, then roast another 10–12 minutes until lightly golden and slightly crisp on the edges. The chicken does not need to be fully cooked at this stage, as it will finish cooking when added to the sauce.
- Remove chicken from the airfryer and add it to the simmering sauce. Simmer for about 10 minutes to absorb flavors and finish cooking.
- Stir in butter until melted.
Finish & Serve
- Stir in lemon juice and adjust salt to taste.
- Garnish with chopped cilantro, yogurt, and red chili slices.
- Serve with rice, naan, flatbread, or salad.
Notes
Oven alternative: If you don’t have an airfryer, roast chicken in a preheated oven at 200°C / 390°F for 25–30 minutes until lightly golden.
Spice adjustment: Reduce or increase chili and garam masala according to taste.
Make ahead: The sauce can be prepared ahead of time; add freshly roasted chicken just before serving.
Dairy-free option: Use coconut cream instead of heavy cream and skip butter, or use vegan butter.