Butter Chicken

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.