Easy 20-Minute Butter Chicken

Quickly marinate 800 grams of chicken thighs with 60 ml of yogurt, 15 ml of lemon juice, 1 teaspoon of cumin powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix well to coat the chicken.

Air fry the marinated chicken for 12 minutes at 400 degrees Fahrenheit (200 degrees Celsius).

Heat 3 tablespoons of oil in a pan. Add 1 bay leaf, 1 black cardamom, and 1 small cinnamon stick. Then add 1 large sliced red onion, 5 garlic cloves, and 1 tablespoon of ginger paste. Cook for a few minutes until softened.

Add 150 grams of tomato paste and 120 ml of water to the pan. Cook for another 2 minutes.

Remove the bay leaf and black cardamom from the pan. Transfer the mixture to a blender and blend until smooth.

Pour the blended sauce back into the pan. Add 1 teaspoon of salt, 1 tablespoon of sugar, 250 ml of heavy cream, 28 grams of butter, and 1 tablespoon of Kasuri Methi. Let it cook for about 5 minutes.

Chop the air-fried chicken into bite-sized pieces.

Add the chopped cooked chicken to the sauce and mix well.