Boneless Garlic Butter Chicken
Boneless Garlic Butter Chicken
Ingredients
For the Chicken Marinade
- 500 g boneless chicken thigh
- 2 tablespoons ginger garlic paste
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 tablespoon kasuri methi
- 1 tablespoon oil
- 1/4 cup yogurt
For the Gravy
- 1 tablespoon oil
- 1 tablespoon butter
- 1 onion, large, chopped
- 1 tablespoon ginger garlic paste
- 1 green chilli, slit
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 cup tomato puree
- 1/2 cup water
- 1/4 cup cream
- 1 tablespoon kasuri methi
- 1 tablespoon butter
- 2 tablespoons coriander, chopped, for garnish
Instructions
- 1
Place 500g boneless chicken thigh into a mixing bowl. Add 2 tablespoons ginger garlic paste, 1 tablespoon red chilli powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon salt, 1 tablespoon kasuri methi, 1 tablespoon oil, and 1/4 cup yogurt to the chicken.
⏱️ 5 min
- 2
Mix all the ingredients thoroughly with your hands until the chicken is evenly coated. Marinate the chicken for at least 30 minutes, or ideally, overnight for best flavor.
⏱️ 5 min
- 3
Preheat an air fryer to 180°C. Place the marinated chicken pieces in the air fryer basket in a single layer.
⏱️ 5 min•🌡️ 180
- 4
Air fry for 15-20 minutes, or until the chicken is cooked through and juicy. Once cooked, remove the chicken and shred it using two forks.
⏱️ 20 min•🌡️ 180
- 5
Heat 1 tablespoon oil and 1 tablespoon butter in a pan over medium heat. Add 1 large chopped onion to the pan and sauté until it becomes softened and translucent.
⏱️ 8 min
- 6
Stir in 1 tablespoon ginger garlic paste and 1 slit green chilli. Sauté for about 1 minute until fragrant.
⏱️ 1 min
- 7
Add 1 tablespoon red chilli powder, 1 teaspoon turmeric, 1 teaspoon garam masala, and 1 teaspoon salt to the pan. Mix well to combine with the onions and spices.
⏱️ 2 min
- 8
Pour in 1 cup of tomato puree. Cook this mixture for 5 minutes, stirring occasionally, until the oil begins to separate from the sauce.
⏱️ 5 min
- 9
Add 1/2 cup of water to the pan and bring the gravy to a simmer.
⏱️ 3 min
- 10
Add the shredded air-fried chicken to the simmering gravy. Stir in 1/4 cup of cream and 1 tablespoon of kasuri methi.
⏱️ 2 min
- 11
Allow the gravy with the chicken to simmer for another 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 12
Stir in a final 1 tablespoon of butter until it melts into the gravy, adding richness. Garnish with 2 tablespoons of freshly chopped coriander.
⏱️ 2 min
- 13
Serve the Boneless Garlic Butter Chicken hot with roti, shirataki rice, or stuffed into wraps.
Kitchen Tools
Nutrition Facts (per serving)
Boneless Garlic Butter Chicken
For the Chicken Marinade
- 500 g boneless chicken thigh
- 2 tablespoons ginger garlic paste
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 tablespoon kasuri methi
- 1 tablespoon oil
- 1/4 cup yogurt
For the Gravy
- 1 tablespoon oil
- 1 tablespoon butter
- 1 onion, large, chopped
- 1 tablespoon ginger garlic paste
- 1 green chilli, slit
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 cup tomato puree
- 1/2 cup water
- 1/4 cup cream
- 1 tablespoon kasuri methi
- 1 tablespoon butter
- 2 tablespoons coriander, chopped, for garnish
Instructions
- 1
Place 500g boneless chicken thigh into a mixing bowl. Add 2 tablespoons ginger garlic paste, 1 tablespoon red chilli powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon salt, 1 tablespoon kasuri methi, 1 tablespoon oil, and 1/4 cup yogurt to the chicken.
⏱️ 5 min - 2
Mix all the ingredients thoroughly with your hands until the chicken is evenly coated. Marinate the chicken for at least 30 minutes, or ideally, overnight for best flavor.
⏱️ 5 min - 3
Preheat an air fryer to 180°C. Place the marinated chicken pieces in the air fryer basket in a single layer.
⏱️ 5 min•🌡️ 180 - 4
Air fry for 15-20 minutes, or until the chicken is cooked through and juicy. Once cooked, remove the chicken and shred it using two forks.
⏱️ 20 min•🌡️ 180 - 5
Heat 1 tablespoon oil and 1 tablespoon butter in a pan over medium heat. Add 1 large chopped onion to the pan and sauté until it becomes softened and translucent.
⏱️ 8 min - 6
Stir in 1 tablespoon ginger garlic paste and 1 slit green chilli. Sauté for about 1 minute until fragrant.
⏱️ 1 min - 7
Add 1 tablespoon red chilli powder, 1 teaspoon turmeric, 1 teaspoon garam masala, and 1 teaspoon salt to the pan. Mix well to combine with the onions and spices.
⏱️ 2 min - 8
Pour in 1 cup of tomato puree. Cook this mixture for 5 minutes, stirring occasionally, until the oil begins to separate from the sauce.
⏱️ 5 min - 9
Add 1/2 cup of water to the pan and bring the gravy to a simmer.
⏱️ 3 min - 10
Add the shredded air-fried chicken to the simmering gravy. Stir in 1/4 cup of cream and 1 tablespoon of kasuri methi.
⏱️ 2 min - 11
Allow the gravy with the chicken to simmer for another 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 12
Stir in a final 1 tablespoon of butter until it melts into the gravy, adding richness. Garnish with 2 tablespoons of freshly chopped coriander.
⏱️ 2 min - 13
Serve the Boneless Garlic Butter Chicken hot with roti, shirataki rice, or stuffed into wraps.