Can I use chicken breasts instead of thighs?

Yes, boneless skinless breasts work, but thighs stay more moist due to higher fat content. Watch air fryer time—breasts may cook 2–3 minutes faster depending on thickness.

What does blending the sauce do?

Blending creates the signature silky, restaurant-style consistency by fully incorporating the ghee, spices, and yogurt marinade into a smooth coating.

Can I make this without an air fryer?

Yes. Bake marinated chicken at 400°F for 18–22 minutes, then prepare the sauce on the stovetop and toss in the cooked chicken.

How do I know when the chicken is done?

Internal temperature should reach 165°F (74°C) at the thickest part. At 30 minutes in the air fryer at standard temperature, thighs are fully cooked and tender.

Can I prep this ahead?

Marinate the chicken in yogurt and spices for up to 8 hours in the refrigerator before air frying to deepen flavor.

Air Fryer Butter Chicken (30-Minute Indian Recipe)

Name: Air Fryer Butter Chicken (30-Minute Indian Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1/2 cup plain yogurt; 2 tsp garam masala, divided; 2 tsp Kashmiri chili powder, divided; 1 tsp turmeric, divided; 2 tsp ground cumin, divided; 1.5 tsp salt, divided; 1/2 lemon, juiced; 2 tbsp ghee; 4 cloves garlic, minced; 1 tbsp ginger, minced; 1 pinch ground cinnamon; 1 red onion, sliced; 1/2 cup water, divided; 5 Roma tomatoes, chopped; 1/4 cup heavy cream, plus more for garnish; 1 tsp sugar; 1 tbsp dried fenugreek leaves (kasuri methi); Cooked basmati rice, for serving; Naan bread, for serving; Fresh cilantro, chopped for garnish

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Air Fryer Butter Chicken (30-Minute Indian Recipe) | CookOS

Ingredients

1.5 lbs boneless, skinless chicken thighs
1/2 cup plain yogurt
2 tsp garam masala, divided
2 tsp Kashmiri chili powder, divided
1 tsp turmeric, divided
2 tsp ground cumin, divided
1.5 tsp salt, divided
1/2 lemon, juiced
2 tbsp ghee
4 cloves garlic, minced
1 tbsp ginger, minced
1 pinch ground cinnamonoptional
1 red onion, sliced
1/2 cup water, divided
5 Roma tomatoes, chopped
1/4 cup heavy cream, plus more for garnish
1 tsp sugar
1 tbsp dried fenugreek leaves (kasuri methi)
Cooked basmati rice, for servingoptional
Naan bread, for servingoptional
Fresh cilantro, chopped for garnishoptional

21 Ingredients

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Instructions

1
Chop chicken thighs into small, bite-sized cubes.
2
In a medium bowl, combine the chicken cubes with yogurt, 1 tsp garam masala, 1 tsp Kashmiri chili powder, 1/2 tsp turmeric, 1 tsp cumin, 1 tsp salt, and the juice of half a lemon. Mix well to coat the chicken.
3
Place the marinated chicken in a single layer in an air fryer basket.
4
Air fry at 400°F (200°C) for 10 minutes.
5
While the chicken cooks, heat ghee in a large pan or braiser over low-medium heat. Add the minced garlic and ginger and sauté until fragrant.
6
Add the remaining 1 tsp garam masala, 1 tsp Kashmiri chili powder, 1/2 tsp turmeric, 1 tsp cumin, and the optional pinch of cinnamon. Stir for a few seconds to toast the spices.
7
Add the sliced red onion and a splash of water (about 1/4 cup). Cook, stirring occasionally, until the onion has softened.
8
Stir in the chopped Roma tomatoes and the remaining 1/2 tsp of salt. Cover the pan and let it simmer until the tomatoes are soft and have broken down.
9
Carefully transfer the mixture from the pan to a blender. Add another splash of water (about 1/4 cup) to help it blend.
10
Blend on high until the sauce is completely smooth and velvety.
11
Pour the blended sauce back into the same pan.
12
Stir in the heavy cream, sugar, and crushed dried fenugreek leaves.
13
Add the cooked chicken from the air fryer to the sauce and stir to combine. Let it simmer for a minute for the flavors to meld.
14
Serve the butter chicken hot over basmati rice with a side of naan. Garnish with an extra drizzle of cream and fresh cilantro, if desired.