20-Minute Butter Chicken

Steps

1. 1

   In a bowl, combine the chicken thighs with yogurt, lemon juice, and the marinade spices (garam masala, turmeric, and chili powder). Mix well to coat the chicken thoroughly.

2. 2

   Place the marinated chicken in an air fryer basket and cook at 400°F (200 °C) (200°C (400 °F)) for 12 minutes until cooked through and slightly charred.

   Start 12-minute timer
3. 3

   While the chicken is air frying, heat oil in a large pan over medium heat.

4. 4

   Add the whole spices (black cardamom and bay leaf) to the hot oil, followed by the chopped red onions, garlic cloves, and ginger paste.

5. 5

   Sauté the aromatic mixture for a few minutes until the onions are softened and the garlic is fragrant.

6. 6

   Stir in the tomato paste and a bit of water to loosen the mixture. Cook for another 2 minutes.

   Start 2-minute timer
7. 7

   Remove the whole black cardamom pod and the bay leaf from the pan to prevent the sauce from becoming bitter.

8. 8

   Transfer the onion and tomato mixture to a blender and process until completely smooth.

9. 9

   Pour the blended sauce back into the pan and add salt, sugar, heavy cream, butter, and kasuri methi.

10. 10

    Simmer the sauce for about 5 minutes to allow the flavors to meld and the butter to emulsify.

    Start 5-minute timer
11. 11

    Add the cooked air-fried chicken into the sauce, stir to coat, and serve immediately.