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Ingredients:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp ginger and garlic minced
- 2 tsp garam masala
- 2 tsp of chili powder
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 tsp paprika powder
- 4 large tomatoes
- 1 tbsp sugar
- 1/2 cup cashews
- 1 cup heavy cream
- 1/2 cup unsalted butter
- Salt to taste
- Kasuri methi for garnish

Instructions:
1. Marinate the Chicken: In a bowl, mix the ginger, garlic, garam masala, salt and chili powder. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour (overnight for best results).

2. Cook the Chicken: Add the marinated chicken and air fry it on full crisp and 240 °c until fully done. Remove and set aside.

3. Prepare the Sauce: In the same pan, add more oil if needed and sauté the onions until golden brown. Add garlic and ginger, cook for another minute.

4. Simmer: add in the tomatoes and cashews bring to a gentle simmer.

5. Prepare the sauce: add 2 cups of water to the cooked mix and blend well. Return to the pan and let simmer for 15 min on medium heat.

Add the cooked chicken back into the pan. Stir in the heavy cream and butter. Let it simmer on low heat until the sauce thickens and the flavors meld together.

5. Season: Adjust seasoning with salt as needed. Garnish with Kasuri methi.

erving Suggestions:
Serve this delectable butter chicken with fluffy basmati rice, warm naan bread, or even over a bed of fresh salad greens for a lighter twist.

🔥 Pro Tip: The longer you marinate the chicken, the more flavorful and tender it will be.

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