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30 Minutes Butter Chicken

A quicker, simpler version of butter chicken recipe, but this one comes together in just 30 minutes without any change in flavor or texture. SO good!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Diet: Halal
Servings: 4 people
Author: Richa

Equipment

Ingredients

Chicken marinade

  • 500 gms chicken thigh boneless, cut into 2 inch pieces
  • ¼ cup whisked thick curds
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon red chilli powder
  • ¼ cup kashmiri chilli powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon salt
  • 2 teaspoons kasuri methi roasted & crushed
  • 2 teaspoons lemon juice
  • 2 ½ tablespoons mustard oil
  • 1 tablespoon roasted besan

Butter chicken gravy

  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 cup finely chopped onions
  • 1 tablespoon + 1 teaspoon ginger garlic paste
  • 1 ½ cups tomato puree 3 large tomatoes pureed, approx. 300 gms
  • 2 ½ tablespoons cashew paste see note 1
  • 1 tablespoon + 1 teaspoon coriander powder
  • ½ teaspoon jeera powder
  • 1 tablespoon + 1 teaspoon kashmiri chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 tablespoon + 1 teaspoon ketchup
  • 1 teaspoon garam masala powder
  • 1 cup + 2 tablespoons warm water
  • 1 teaspoon roasted & crushed kasuri methi
  • 2 tablespoons cream
  • 1 tablespoon finely chopped coriander leaves

For tikka

  • 4-5 skewers
  • 1 - 2 teaspoons cooking oil for brushing

For dhungar / smoking

  • 1-2 inches long charcoal
  • 1 teaspoon ghee or oil

Instructions

Marinating chicken

  • Take all ingredients for chicken marinade except chicken in a bowl & whisk well to combine all the ingredients. The marinade should be thick and not runny.
    ¼ cup whisked, 1 tablespoon ginger garlic paste, ½ teaspoon red chilli powder, ¼ cup kashmiri chilli powder, ½ teaspoon garam masala powder, ½ teaspoon salt, 2 teaspoons kasuri methi, 2 teaspoons lemon juice, 2 ½ tablespoons mustard oil, 1 tablespoon roasted besan
  • Add chicken, toss until all chicken pieces get well coated with the marinade.
    500 gms chicken thigh

Dhungar / smoking chicken

  • Place charcoal on the gas flame and heat it for 5-6 minutes till it turns red.
    1-2 inches long charcoal
  • Meanwhile, keep a small steel katori or bowl in the centre of the marinated chicken bowl & keep a proper lid for the marinade bowl to trap the smoke.
    1 teaspoon ghee or oil
  • Hold the hot charcoal with tongs and put it in the bowl, pour ghee on it and immediately cover the lid. Rest it for 3 minutes, discard the charcoal bowl and keep the marinated chicken resting for 10-15 mins

Air frying chicken tikka

  • Preheat the airfryer to 200C. Brush the airfryer basket with oil.
    1 - 2 teaspoons cooking oil for brushing
  • Thread the chicken pieces onto the skewers and place them on the airfryer basket with some gap in between. Brush them with oil and air fry at 200C for 3 minutes, flip once, brush with oil & air fry at 200 C for another 3-5 minutes or until they are cooked through & slightly browned around the edges and set aside.
    4-5 skewers

Making butter chicken gravy

  • Heat oil and butter in a pan, add onions, ginger garlic paste & fry on low flame for 4-5 minutes till they turn light golden.
    1 tablespoon oil, 1 cup finely chopped onions, 1 tablespoon + 1 teaspoon ginger garlic paste, 1 tablespoon butter
  • Add tomato puree, spice powders - coriander, jeera, kashmiri chilli, turmeric and salt. Add cashew paste, ketchup, saute for a minute or 2 and cook covered on low heat for 13-15 minutes while checking every 4-5 minutes. Sprinkle a few teaspoons of water while cooking to avoid the masalas getting burnt. Cook till oil separates from the sides of the pan.
    1 ½ cups tomato puree, 2 ½ tablespoons cashew paste, 1 tablespoon + 1 teaspoon coriander powder, ½ teaspoon jeera powder, 1 tablespoon + 1 teaspoon kashmiri chilli powder, ½ teaspoon turmeric powder, 1 teaspoon salt, 1 tablespoon + 1 teaspoon ketchup, 1 cup + 2 tablespoons warm water
  • Add 1 cup of water, mix well and as the gravy boils, add garam masala, chicken tikka and cook on low for 5 minutes. Add kasuri methi, cream, coriander leaves, boil for a minute and serve.
    1 teaspoon garam masala powder, 1 teaspoon roasted & crushed kasuri methi, 1 tablespoon finely chopped coriander leaves, 2 tablespoons cream

Video

Notes

  1. How to make cashew paste: grind 10 cashews with 2 tablespoons of water to a smooth thick paste.
  2. Tomato puree must be cooked well to get rid of the raw taste and hence try not to skip the step.
  3. Keep checking the gravy while cooking to avoid it sticking to the bottom of the pan.

Nutrition

Calories: 497kcal | Carbohydrates: 28g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 1366mg | Potassium: 1261mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5828IU | Vitamin C: 15mg | Calcium: 144mg | Iron: 7mg