# Butter Chicken

Recipe · Yalanji Kitchen · https://yalanjikitchen.com/r/970?l=en
Categories: Air Fryer, Chicken

![Butter Chicken](https://res.cloudinary.com/mintad/image/upload/v1705303474/images/file_j1opv0.jpg)

## Ingredients

### Chicken

- 700 g boneless chicken breast or thighs, cut into medium cubes
- 4 tbsp yogurt
- 2 tbsp vegetable oil
- 1 tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp salt

### Butter sauce

- 1 medium onion, finely chopped
- 6 garlic cloves, crushed
- 2 tbsp minced or grated ginger
- 2 tbsp tomato paste
- 2 cups finely chopped tomatoes (about 4 large, peeled)
- 1/4 cup yogurt, room temperature
- 1 cup cooking cream
- 1 cup water with 1 chicken stock cube dissolved
- 1 1/2 tbsp garam masala
- 1/2 tsp cumin
- 1 tbsp salt
- 1/2 tbsp black pepper
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 tbsp honey
- Fresh chopped coriander for garnish (essential for flavor)

### Rice

- 2 cups basmati rice, washed and soaked 15 minutes in lukewarm water
- 3 cups water
- 2 tbsp butter
- 1 tbsp salt

## Method

1. Mix the chicken marinade well, add the chicken and refrigerate at least 2 hours.
2. In the air fryer line the basket with unperforated parchment shaped like a dish, add the chicken with its marinade and cook 20 to 25 minutes at 200°C, turning after 12 minutes.
3. In a pot heat the oil and 1 tbsp butter with the onion until soft, add the cumin, salt, pepper and garam masala and stir, then the garlic and ginger, then the tomato paste and tomatoes for 5 minutes, then the stock and yogurt and boil for a minute.
4. Blend the sauce with a hand blender or in a blender until smooth. Straining it is optional.
5. Add the cream, chicken, honey and butter, and garnish the plate with cream swirls and fresh coriander.
6. Rice: bring the rice, water and salt to a boil, then cover and simmer 10 to 14 minutes. Add the butter, fluff with a fork, rest 5 minutes off the heat and serve with the butter chicken.

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