30 minute Butter Chicken

Buttery, creamy and so simple! This 30 minute Butter Chicken can be whipped up in only 30 minutes and is packed full of flavor. This recipe will probably feature in a book I'm currently writing but I wanted to let you give it a try first, before it goes to print. This curry is delicious served with naans and/or this Easy Basmati Rice.

About this 30 minute butter chicken recipe:

The inspiration behind this recipe is simple and it started with a challenge - Can I develop a Butter Chicken recipe that can be made quicker than ordering it from a takeaway, with no base sauce and starting with raw chicken?

This recipe is done in stages. First, I show you a quick way of getting the smoky flavor into your marinated chicken without having to use a tandoor. Then you quickly fry your meat and create an easy butter chicken sauce.

There are a few extra steps in this recipe that are optional and will take slightly longer than 30 minutes. The chicken will benefit from marinating for at least 30 minutes but if you're in a rush, you could just apply the marinade and go straight to cooking. I also suggest straining the sauce to get that super butter chicken, silky finish but, if you're in a hurry, you can skip this step too.

Ingredients for 30 Minute Butter Chicken

Although it looks like there are a lot of ingredients in this 30 minute butter chicken, it took me less than 5 minutes to get all of these prepared. You can make this curry in stages to make it easier on yourself. For example, fry up the meat a day earlier. That or use a completely different marinade or just add pre-cooked leftover meat. If cooking all in the same day, be sure to get all your ingredients prepared and ready before you start cooking. It's a lot easier that way.

• 700g(1 ½ lbs) boneless, skinless chicken breasts or thighs, cut into bite sized pieces
• FOR THE FIRST MARINADE
• Kashmiri red chilli powder
• Garlic and ginger paste
• Salt
• Juice of one lime
• Greek yoghurt
• Neutral vegetable oil
• FOR THE SECOND MARINADE
• Garlic and ginger paste
• Garam masala
• Ground cumin
• Gound coriander
• Kasoori methi (dried fenugreek leaves)
• Rapeseed (canola) oil
• FOR THE SAUCE
• Butter
• Cinnamon stick
• Green cardamom pods
• Cloves
• Blade mace
• Garlic and ginger paste
• Fresh tomatoes or Passata
• Raw cashews
• Kashmiri chilli powder or paprika for a milder version
• Garam masala
• Ground coriander
• Ground cumin
• Water or unsalted chicken stock
• Double (heavy) cream
• Salt to taste
• Sugar
• Coriander

See recipe card for quantities.

Step by step photographs

1. Step 1: Whisk the marinade ingredients together and cover your chicken with it. Let in marinate for up to 48 hours or just go straight to cooking if you’re in a rush.

2. Step 2: When ready to cook, melt two tablespoons butter in a pan on a medium-high heat and add your chicken. Cook for 4 minutes then flip and cook for another 4. Transfer the chicken to a bowl. It might not be cooked completely through at this stage.

3. Step 3: Add another two tablespoons butter, let it melt and add your whole spices and garlic and ginger paste. Let the spices infuse into the butter for about 30 seconds.

4. Step 4: Add your blended tomatoes or passata and a splash of chicken stock to thin out the sauce.

Don't you need to use tandoor cooked chicken?

Ideally yes, butter chicken is normally cooked using tandoor cooked chicken as it adds that amazing smoky flavor you can't get from simply pan frying. Since this is my 30 minute version, I saved time by frying the chicken straight after being covered in the marinade. However, If you have a few extra minutes spare I have an amazing quick method for smoking your chicken without having to use a tandoor:

1. Step 1: Place your marinated chicken in a pan and create a well in the middle. Create a bowl using foil and place it in the middle of your chicken. Take a piece of glowing charcoal and use tongs to place it into the foil bowl. Add a splash of oil on top of the charcoal.

2. Step 2: Cover with a pan lid immediately to trap the smoke and remove when most of the smoke has disappeared. Don't wait until the smoke has vanished completely as I find that this leaves an unpleasant taste.

Storage

Fridge:
Store cooled butter chicken in an airtight container and eat within 2–3 days. Reheat on the hob or microwave until piping hot. Reheating on the hob (stove) is my preferred method. To do this, heat it up gently over a medium heat until hot.

Freezer:
For best results, leave out the cream and butter until you would like to reheat your butter chicken as these don't freeze well. Freeze cooled butter chicken in a sealed container for up to 3 months. Defrost in the fridge overnight or reheat from frozen on the hob or in the microwave until steaming hot. Add your cream and butter once the curry is reheated.