An easy, 30-minute butter chicken recipe that is better than takeout. It features a rich, smooth spiced tomato and onion sauce paired with perfectly air-fried marinated chicken.
Ingredients
Chicken: Cubed chicken breast or thighs, marinated with yogurt and the spices (see below)
Vegetables: 1 large red onion (sliced) and 4 to 5 tomatoes (roughly chopped)
Aromatics: Garlic (minced)
Spices: Garam masala, Kashmiri red chili powder, turmeric, cumin, coriander powder, and salt
Sauce finish: Heavy cream, sugar, and dried fenugreek leaves (kasuri methi)
Oil for cooking
Instructions
Make the sauce base:
Heat up oil in a pan, add the garlic and sliced red onions, and let them caramelize.
Add the chopped tomatoes and let them cook down until soft.
Mix in your spices: garam masala, Kashmiri red chili powder, turmeric, cumin, coriander powder, and salt.
Blend and finish the sauce:
Transfer everything to a blender and blend until completely smooth.
Pour the smooth mixture back into the pan.
Stir in the heavy cream, a bit of sugar, and the fenugreek leaves. Your base sauce is now ready.
Cook the chicken:
Cube the chicken and marinate it in a bowl with yogurt and the exact same spices used for the sauce.
Air fry the marinated chicken for 12 minutes at 380°F (approx. 190°C).
Combine:
Toss the cooked chicken directly into the warm sauce and mix well.
Serve with warm naan or rice and enjoy!