Butter Chicken

Chop chicken thighs into small, bite-sized cubes.

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.

Place the marinated chicken in a single layer in an air fryer basket.

Air fry at 400°F (200°C) for 10 minutes.

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.

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.

Add the sliced red onion and a splash of water (about 1/4 cup). Cook, stirring occasionally, until the onion has softened.

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.

Carefully transfer the mixture from the pan to a blender. Add another splash of water (about 1/4 cup) to help it blend.

Blend on high until the sauce is completely smooth and velvety.

Pour the blended sauce back into the same pan.

Stir in the heavy cream, sugar, and crushed dried fenugreek leaves.

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.

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.