Description
Quick & easy without compromising on flavor, this 30 minutes butter chicken recipe is a weeknight friendly dish you need in your back pocket!
Equipment
1 Air Fryer
Ingredients
Chicken marinade
500gms chicken thigh, boneless, cut into 2 inch pieces
¼cupwhisked, thick curds
1tablespoonginger garlic paste
½teaspoonred chilli powder
¼cupkashmiri chilli powder
½teaspoongaram masala powder
½teaspoonsalt
2teaspoonskasuri methi, roasted & crushed
2teaspoonslemon juice
2 ½tablespoonsmustard oil
1tablespoonroasted besan
Butter chicken gravy
1tablespoonoil
1tablespoonbutter
1cupfinely chopped onions
1tablespoon+ 1 teaspoon ginger garlic paste
1 ½cupstomato puree, 3 large tomatoes pureed, approx. 300 gms
2 ½tablespoonscashew paste, see note 1
1tablespoon+ 1 teaspoon coriander powder
½teaspoonjeera powder
1tablespoon+ 1 teaspoon kashmiri chilli powder
½teaspoonturmeric powder
1teaspoonsalt
1tablespoon+ 1 teaspoon ketchup
1teaspoongaram masala powder
1cup+ 2 tablespoons warm water
1teaspoonroasted & crushed kasuri methi
2tablespoonscream
1tablespoonfinely chopped coriander leaves
For tikka
4-5skewers
1 – 2teaspoonscooking oil for brushing
For dhungar / smoking
1-2incheslong charcoal
1teaspoonghee or oil
Instructions
Marinating chicken
- Take all ingredients for chicken marinade except chicken in a bowl & whisk well to combine all the ingredients. The marinade should be thick and not runny.
¼ cup whisked, 1 tablespoon ginger garlic paste, ½ teaspoon red chilli powder, ¼ cup kashmiri chilli powder, ½ teaspoon garam masala powder, ½ teaspoon salt, 2 teaspoons kasuri methi, 2 teaspoons lemon juice, 2 ½ tablespoons mustard oil, 1 tablespoon roasted besan
- Add chicken, toss until all chicken pieces get well coated with the marinade.
500 gms chicken thigh
Dhungar / smoking chicken
- Place charcoal on the gas flame and heat it for 5-6 minutes till it turns red.
1-2 inches long charcoal
- Meanwhile, keep a small steel katori or bowl in the centre of the marinated chicken bowl & keep a proper lid for the marinade bowl to trap the smoke.
1 teaspoon ghee or oil
- Hold the hot charcoal with tongs and put it in the bowl, pour ghee on it and immediately cover the lid. Rest it for 3 minutes, discard the charcoal bowl and keep the marinated chicken resting for 10-15 mins
Air frying chicken tikka
- Preheat the airfryer to 200C. Brush the airfryer basket with oil.
1 – 2 teaspoons cooking oil for brushing
- Thread the chicken pieces onto the skewers and place them on the airfryer basket with some gap in between. Brush them with oil and air fry at 200C for 3 minutes, flip once, brush with oil & air fry at 200 C for another 3-5 minutes or until they are cooked through & slightly browned around the edges and set aside.
4-5 skewers
Making butter chicken gravy
- Heat oil and butter in a pan, add onions, ginger garlic paste & fry on low flame for 4-5 minutes till they turn light golden.
1 tablespoon oil, 1 cup finely chopped onions, 1 tablespoon + 1 teaspoon ginger garlic paste, 1 tablespoon butter
Add tomato puree, spice powders – coriander, jeera, kashmiri chilli, turmeric and salt. Add cashew paste, ketchup, saute for a minute or 2 and cook covered on low heat for 13-15 minutes while checking every 4-5 minutes. Sprinkle a few teaspoons of water while cooking to avoid the masalas getting burnt. Cook till oil separates from the sides of the pan.
1 ½ cups tomato puree, 2 ½ tablespoons cashew paste, 1 tablespoon + 1 teaspoon coriander powder, ½ teaspoon jeera powder, 1 tablespoon + 1 teaspoon kashmiri chilli powder, ½ teaspoon turmeric powder, 1 teaspoon salt, 1 tablespoon + 1 teaspoon ketchup, 1 cup + 2 tablespoons warm water
Add 1 cup of water, mix well and as the gravy boils, add garam masala, chicken tikka and cook on low for 5 minutes. Add kasuri methi, cream, coriander leaves, boil for a minute and serve.
1 teaspoon garam masala powder, 1 teaspoon roasted & crushed kasuri methi, 1 tablespoon finely chopped coriander leaves, 2 tablespoons cream
