The BEST butter chicken ever 😍

Ingredients

• 500 g Chicken Breast (cut into 1‑inch cubes)
• 100 g Plain Yogurt (full‑fat)
• 1 tsp Garam Masala (store‑bought)
• 1 tsp Kashmiri Red Chili Powder (mildly spicy, gives red colour)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 1 Red Onion (sliced)
• 5 Tomatoes (roughly chopped)
• 4 Garlic Cloves (minced)
• 2 tbsp Vegetable Oil (or ghee)
• 100 ml Heavy Cream (full‑fat)
• 1 tsp Granulated Sugar
• 1 tsp Dried Fenugreek Leaves (Kasuri Methi) (crush between palms before adding)
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Slice the onion, roughly chop the tomatoes, mince the garlic, and cube the chicken. In a mixing bowl combine chicken cubes with yogurt, garam masala, Kashmiri chili, turmeric, cumin, coriander, and salt. Mix well and let marinate while you start the sauce.

   Time: PT10M

2. Caramelize Onion and Garlic

   Heat vegetable oil in a large skillet over medium heat. Add sliced onion and minced garlic, stirring frequently, until the onion turns golden brown and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Cook Tomatoes

   Add the chopped tomatoes to the skillet. Cook, stirring occasionally, until they break down and become soft, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Blend Sauce

   Stir in garam masala, Kashmiri red chili powder, turmeric, cumin, coriander, and salt. Cook for 1 minute, then transfer the mixture to a blender and blend until completely smooth.

   Time: PT4M

5. Finish Sauce

   Return the blended sauce to the skillet. Stir in heavy cream, sugar, and crushed fenugreek leaves. Simmer on low heat for 3 minutes, avoiding a full boil.

   Time: PT3M

   Temperature: Low heat

6. Air Fry Chicken

   Preheat the air fryer to 380°F. Place the marinated chicken cubes in a single layer in the basket. Air fry for 12 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly browned.

   Time: PT12M

   Temperature: 380°F

7. Combine Chicken and Sauce

   Add the air‑fried chicken to the simmering sauce. Stir to coat the pieces and heat together for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

8. Serve

   Garnish with chopped fresh cilantro and serve hot with naan, roti, or steamed basmati rice.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

10g

Fat

30g

Fiber

2g