Butter chicken feels like a big-deal meal. But what if it didn’t have to be? This 30-minute, easy butter chicken recipe is weeknight-friendly and still delivers on all the cozy, nostalgic flavours.
Butter chicken was one of those first “fancy” recipes I ever tried to make at home, and even though it turned out smashing, wow it took a while! Fast forward to today, and I still love everything about butter chicken—but now, I also love shortcuts that don’t compromise on flavour.
This version of easy butter chicken recipe is for those days when you want something rich, creamy, and indulgent, but also need dinner on the table in 30 minutes. The trick? Air fryer chicken tikka and a gravy that’s built on pantry staples. Quick, easy, and SO delicious!
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30-Minute Butter Chicken Ingredients
For Air Frying & Dhungar: Cooking oil for brushing, skewers for air fryer chicken tikka, and charcoal with a little ghee for a quick smoke infusion.
To Make Chicken Tikka: Boneless chicken thighs (juicy and quick to cook), thick curds, ginger garlic paste, red chilli powder, Kashmiri chilli powder, garam masala, salt, kasuri methi, lemon juice, mustard oil, and roasted besan (helps the marinade cling to the chicken).
For the Butter Chicken Gravy: Butter and oil (for richness), chopped onions, ginger garlic paste, tomato puree, cashew paste (makes the gravy creamy), coriander powder, cumin powder, Kashmiri chilli powder, turmeric, salt, ketchup (adds sweetness), garam masala, kasuri methi, fresh cream, and coriander leaves.
Frequently Asked Questions
Yes! You can swap the chicken with paneer, tofu, or even air-fried cauliflower for a veg version. Just adjust cooking time accordingly.
Butter chicken is creamier and slightly sweeter, while chicken tikka masala tends to have a stronger tomato base and is more spiced.
The dhungar (smoking) adds a beautiful charred aroma, but if you’re short on time, you can skip it—the air fryer will still give a slight smoky edge.
It has a mild to medium spice level. You can easily adjust the heat by reducing the chilli powders or skipping the green chilli in the marinade.
Richa’s Top Tips
- Use chicken thighs: They stay juicier than breasts and hold up better in the air fryer. If you’re in a pinch, boneless chicken breast works too—just reduce the cook time slightly.
- Don’t skip the dhungar (smoking) step: This is the shortcut to that restaurant-style, smoky flavour without a tandoor. It makes a huge difference.
- Cook the tomato puree well: This removes the raw taste and deepens the flavour of the gravy. You’ll know it’s ready when the oil begins to separate at the edges.
- Cashew paste > cream: Cashew paste gives the gravy that luscious, creamy texture and natural sweetness without needing too much dairy.
- Keep tasting as you go: The spice level and salt can always be adjusted to your liking—just don’t forget to taste as you cook.
Serve Butter Chicken With
Storage Tips
- Fridge: Store any leftover butter chicken in an airtight container in the fridge for up to 3 days. The flavours only get better over time!
- Freezer: It freezes beautifully. Portion it into freezer-safe containers and freeze for up to a month. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop or in the microwave. Add a splash of water or cream if the sauce feels too thick.
Butter Chicken Customisation Ideas
- Make it vegetarian: Swap chicken with paneer, tofu, or even mushrooms. Air fry or pan-fry them the same way before adding to the gravy.
- Adjust the spice: Dial down the chilli powder for a milder version or throw in extra green chillies if you like it hot.
- Dairy-free version: Use plant-based yogurt and cream, and skip the ghee for a vegan take. The cashew paste already adds creaminess.
Butter Chicken might feel like a “special occasion” dish, but this version proves it doesn’t have to be. It’s quick enough for a weeknight, yet indulgent enough for dinner guests. With smoky chicken tikka, a rich creamy gravy, and just the right amount of spice, this is the kind of shortcut that still feels like you went the extra mile.
If you try it, don’t forget to tag me on Instagram @my_foodstory—I’d love to see how it turns out in your kitchen!
Watch 30 Minutes Butter Chicken Recipe Video
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Marinating chicken
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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
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Add chicken, toss until all chicken pieces get well coated with the marinade.
500 gms chicken thigh
Dhungar / smoking chicken
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Place charcoal on the gas flame and heat it for 5-6 minutes till it turns red.
1-2 inches long charcoal
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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
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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
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Preheat the airfryer to 200C. Brush the airfryer basket with oil.
1 – 2 teaspoons cooking oil for brushing
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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
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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
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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
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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
- How to make cashew paste: grind 10 cashews with 2 tablespoons of water to a smooth thick paste.
- Tomato puree must be cooked well to get rid of the raw taste and hence try not to skip the step.
- Keep checking the gravy while cooking to avoid it sticking to the bottom of the pan.
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
This article was researched and written by Harita Odedra.