Butter Chicken - 20 Minutes

• จำนวนที่เสิร์ฟ: 4 servings
• เวลาทำ: 5 minutes
• เวลารวม: 20 minutes

ส่วนผสม

6-8 chicken thighs (Skinless and Boneless)

Spices (1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tbsp garam masala, 1 tsp paprika or Kashmiri red chilli powder, for color and mild heat, 1 tsp salt, black pepper to taste)

3 tbsp plain yogurt

juice from half a lemon

Whole Spices (1 cinnamon stick, 3-4 cloves, 2-3 green cardamom pod, 1 black cardamom pod, 1 bay leaf)

2 tbsp oil

2 medium onion, roughly sliced

4-5 garlic cloves

1-inch ginger, minced or grated

2 green chillies, slit or chopped (optional, for heat)

3 tbsp tomato paste

1/2 cup heavy cream (or substitute with coconut cream for a dairy-free option)

3/4 cup water

2 tbsp butter

Ground Spices (1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tbsp garam masala, 1 tsp paprika or Kashmiri red chilli powder, for color and mild heat, 1 tbsp sugar, Salt to taste, black pepper to taste)

2 tbsp kasoori methi

Fresh cilantro, chopped (for garnish)

วิธีทำ

Prep the chicken

Marinate chicken thighs with yogurt, lemon juice and the spice listed above and air fry for 12 minutes at 400 F.

Cook the base

Heat 2 tbsp oil in a large skillet or pan over medium heat. Add the whole spices listed above and toast the spices (~30 seconds) then add in the roughly sliced onion and sauté for 3-4 minutes until softened.

Add the minced garlic, ginger, and green chili (if using), tomato paste, and 1/4 cup water. Sauté for another 1-2 minutes until fragrant.

Blend up the mixture

Remove the bay leaf and black cardamom pod and add the rest into a blender and blend until smooth.

Make the sauce

Pour the mixture back in the pan and add 1/2 cup water, the spices listed above, 2 tbsp of salted butter, 1/2 cup of heavy cream and 2 tbsp kasoori methi. Cook for 4-5 minutes on medium heat and let the gravy get thick.

Add the chicken

Take the chicken out of the air fryer and roughly chop it into bite size pieces, add the cooked chicken to the sauce and stir to coat evenly. Let it simmer for 1-2 minutes.

Taste and adjust seasoning with salt and sugar if needed.

Garnish and serve

Garnish with fresh cilantro. Serve hot with steamed basmati rice, naan, or roti.