Air Fryer Butter Chicken

How to Make Air Fryer Butter Chicken

1. 1

   Step 1: Marinate the chicken

   In a large bowl combine the yogurt, lemon juice, garlic paste, garam masala and kosher salt. Add the chicken pieces and toss to coat thoroughly; cover and let sit at room temperature 20 minutes or refrigerate up to 4 hours for deeper flavor.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs (trimmed and cut into 1–1.5 inch pieces)
   • 1/2 cupPlain yogurt (for marinade)
   • 2 tbspFresh lemon juice
   • 1 tbspGarlic paste (or finely minced garlic)
   • 2/3 tbspGround garam masala
   • 1 1/2 tspKosher salt
2. 2

   Step 2: Preheat the air fryer and oil the chicken

   Preheat your air fryer to 400°F (200°C) for 3–5 minutes. Lightly brush or toss the marinated chicken with the neutral oil to prevent sticking and promote browning.

   For this step

   • 1 tbspNeutral oil (vegetable, canola, or avocado) for brushing
3. 3

   Step 3: Air fry the chicken

   Arrange chicken pieces in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F (200°C) for 10–12 minutes, shaking or flipping halfway, until the edges are lightly charred and an instant-read thermometer reads 165°F (74°C). Transfer to a bowl and set aside.
   
4. 4

   Step 4: Make the butter-tomato sauce

   While the chicken cooks, melt the butter in a medium skillet over medium heat. Add the tomato puree, stir, and simmer gently 6–8 minutes to reduce slightly and deepen the flavor; season to taste with a pinch more salt and a small splash of water if the sauce is too thick.

   For this step

   • 3 tbspUnsalted butter
   • 1 1/2 cupsTomato puree (or strained tomatoes)
   
5. 5

   Step 5: Combine chicken and finish with cream

   Add the air-fried chicken (and any accumulated juices) to the simmering tomato sauce and stir to coat. Simmer together 3–4 minutes so flavors meld, then reduce heat and stir in the heavy cream; warm through, adjust salt, and finish with a small pat of butter for shine if desired.

   For this step

   • 1/3 cupHeavy cream
   
6. 6

   Step 6: Rest and serve

   Let the butter chicken rest 2–3 minutes, then serve over steamed rice or with naan. Leftovers keep well refrigerated in an airtight container for 3 days and reheat gently on the stove or in a microwave.

1. In a large bowl combine the yogurt, lemon juice, garlic paste, garam masala and kosher salt. Add the chicken pieces and toss to coat thoroughly; cover and let sit at room temperature 20 minutes or refrigerate up to 4 hours for deeper flavor.
2. Preheat your air fryer to 400°F (200°C) for 3–5 minutes. Lightly brush or toss the marinated chicken with the neutral oil to prevent sticking and promote browning.
3. Arrange chicken pieces in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F (200°C) for 10–12 minutes, shaking or flipping halfway, until the edges are lightly charred and an instant-read thermometer reads 165°F (74°C). Transfer to a bowl and set aside.
4. While the chicken cooks, melt the butter in a medium skillet over medium heat. Add the tomato puree, stir, and simmer gently 6–8 minutes to reduce slightly and deepen the flavor; season to taste with a pinch more salt and a small splash of water if the sauce is too thick.
5. Add the air-fried chicken (and any accumulated juices) to the simmering tomato sauce and stir to coat. Simmer together 3–4 minutes so flavors meld, then reduce heat and stir in the heavy cream; warm through, adjust salt, and finish with a small pat of butter for shine if desired.
6. Let the butter chicken rest 2–3 minutes, then serve over steamed rice or with naan. Leftovers keep well refrigerated in an airtight container for 3 days and reheat gently on the stove or in a microwave.