30 minute butter chicken.
First, we’ll chop our chicken thighs into nice small cubes and marinate them with yogurt, garam masala, Kashmiri chili powder, turmeric, cumin, salt, and a squeeze of lemon juice.
And after a quick mix, this goes into the air fryer at 400°F for 10 minutes.
While that cooks, add some ghee to a pan over low heat with garlic and ginger.
And once aromatic, add the same spices as earlier plus an optional pinch of cinnamon.
Stir for a few seconds then add one chopped red onion, a big splash of water, five chopped Roma tomatoes, and a pinch of salt and cover everything until softened.
Then toss this into a blender with another splash of water and blend until smooth.
Add this back to the same pan with a splash of heavy cream, pinch of sugar, dried fenugreek leaves, and the cooked chicken.
And it’ll be the best butter chicken you’ve ever had.
It actually only took me 28 minutes.
