Air Fryer Butter Chicken

Ingredients:

• 4 boneless chicken thighs (or breasts)
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon salt
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tablespoons butter, melted
• 1 cup tomato puree or tomato sauce
• ½ cup heavy cream (or coconut cream for lighter version)

Instructions:

1. Marinate the Chicken:
   In a large mixing bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, salt, garlic, and ginger.
   Add the chicken pieces and coat well with the marinade.
   Cover and refrigerate for at least 1 hour (or up to overnight for the best flavor).
2. Cook in the Air Fryer:
   Preheat your air fryer to 375°F (190°C).
   Lightly grease the air fryer basket with oil or nonstick spray.
   Arrange the marinated chicken pieces in a single layer (work in batches if needed).
   Cook for 12–15 minutes, flipping halfway, until the chicken is golden and fully cooked through.
3. Make the Sauce:
   While the chicken cooks, melt butter in a skillet over medium heat.
   Add the tomato puree and simmer for 3–4 minutes until slightly thickened.
   Stir in the cream and mix well until the sauce is smooth and rich.
   Add the cooked chicken pieces to the sauce and simmer for 5 minutes, allowing the flavors to blend.
4. Serve:
   Serve hot with steamed basmati rice, naan bread, or roti.
   Garnish with chopped cilantro if desired.

Tips:

• For extra flavor, add a pinch of chili powder or cayenne pepper.
• Substitute Greek yogurt for a thicker marinade.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or in the microwave before serving.