Air Fryer Indian Butter Chicken

INGREDIENTS

• 8 chicken thighs, boneless, skinless cut into bite sized piece
• 3 garlic cloves, finely grated
• 1 inch piece of fresh ginger, peeled and finely grated
• 3 tbsps tandoori paste
• 1 tbsp honey
• 1 tsp ground cumin
• 2 tbsps Greek yoghurt

For the sauce:

• 50g butter
• 2 small green chillies, sliced lengthways down the middle, leaving the the stem intact
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• 150g tomato puree
• 1 x 400g tin finely chopped tomatoes
• 100ml water
• 1 tsp ground coriander
• 1 tsp dried dill
• 75ml double cream
• Juice of ½ a lemon

For the sauce:

• Handful of coriander leaves
• Steamed rice
• Naan breads

METHOD

1. Place the chicken thigh pieces into a bowl and add garlic, ginger, tandoori paste, honey, cumin and Greek yoghurt and mix together to combine.
2. Place chicken into the air fryer basket and cook at 180 C for 20-25 minutes.
3. For the sauce, place the butter into a deep sided saucepan and, once the butter has melted, add the green chilli, cumin and coriander and fry for a few seconds.
4. Add the tomato puree and cook for a further few minutes then add in the tinned tomatoes and water.
5. Cook, stirring, for 5 - 7 minutes until the sauce is slightly thickened and smells fragrant.
6. Stir in the fenugreek leaves, dried dill, cream and lemon juice then add the cooked chicken, along with any juices from the airfryer. Cover with a lid and allow everything to cook together for 5 minutes then serve sprinkled with some coriander alongside some steamed rice and naan.