An easy and quick version of butter chicken made in the air fryer, featuring marinated boneless chicken pieces cooked to perfection and mixed with a creamy tomato sauce. Perfect for weeknight dinners!
1: In a bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, paprika, garam masala, turmeric, minced garlic, grated ginger, salt, and pepper.
2: Add the chicken pieces to the marinade, cover the bowl and let it marinate for at least 1 hour in the refrigerator.
3: Place the marinated chicken pieces in a single layer in the air fryer basket.
4: Air fry at the highest heat setting for about 10-12 minutes, flipping the pieces halfway through until they are cooked through and slightly charred.
5: In a saucepan over medium heat, melt the butter. Add the chopped onions and sauté until they are soft and translucent.
6: Add the minced garlic and grated ginger to the onions and cook for an additional minute until fragrant.
7: Stir in the ground cumin, ground coriander, paprika, garam masala, and fenugreek leaves. Cook for another minute to release the flavors.
8: Pour in the tomato sauce and bring the mixture to a simmer. Let it cook for a few minutes to meld the flavors.
9: Reduce the heat to low and gradually stir in the heavy cream. Simmer the sauce for an additional 5-7 minutes until it thickens slightly.
10: Gently add the cooked air-fried chicken to the sauce. Stir to coat the chicken pieces with the creamy tomato sauce.
