Butter chicken gets its depth from charred, marinated chicken in a rich tomato-and-cream sauce. The air fryer gives that tandoori-style char fast, before the chicken goes into the sauce. Here's how.
Key takeaways
Q: How do you make butter chicken in an air fryer?
A: Char marinated chicken at 200°C (400°F) for 12–14 minutes, then simmer it in a creamy tomato sauce to finish.
Q: Why char the chicken first?
A: The char adds the smoky, tandoori-style depth that defines the dish.
The method
Marinate the chicken in yoghurt and spices, then air fry until charred at the edges. Meanwhile build the sauce — onion, garlic, ginger, tomato, butter and cream with garam masala. Stir the charred chicken through and simmer briefly to bring it together.
The recipe
Air Fryer Butter Chicken
Ingredients
- 600g chicken thighs, in chunks
- 150g yoghurt, garam masala, paprika
- 400g passata, 50ml cream, butter
- Onion, garlic, ginger
Method
- Marinate the chicken 30 minutes.
- Air fry at 200°C for 12–14 minutes.
- Make the tomato-cream sauce.
- Stir in the chicken; simmer briefly.
Tips
- Marinate in yoghurt for tender, tangy chicken.
- Char the chicken before saucing for depth.
- Don't boil the cream — simmer gently.
Frequently asked questions
How do you make butter chicken in an air fryer?
Char marinated chicken at 200°C for 12–14 minutes, then stir it into a creamy tomato sauce and simmer briefly to bring the dish together.
Why char the chicken first?
The char gives the smoky, tandoori-style depth that defines butter chicken, which the air fryer delivers quickly.
Can you make it lighter?
Yes — use thigh or breast, swap some cream for yoghurt, and go easy on the butter for a lighter version.