Butter Chicken

In a bowl, combine the chicken chunks with lemon juice, paprika or chili powder, crushed garlic and ginger, Greek yogurt, salt, and pepper. Mix well to coat. Cover and let it marinate in the fridge for at least 30 minutes, or overnight for best results.

Preheat your air fryer to 200°C (390°F). Place the marinated chicken pieces in the air fryer and cook for 8 minutes, or until lightly charred and cooked through. Alternatively, you can grill the chicken or pan-sear it for about 6 minutes, until golden and cooked.

In a pan over medium heat, add the vegetable oil and butter. Once melted, add the chopped onion, garlic, cashew nuts, green chilies (if using), cinnamon stick, and tomatoes. Sauté until the onions are soft and the tomatoes have broken down.

Transfer the sautéed mixture to a blender, add 1 cup of water, and blend until you get a smooth paste.

Return the blended sauce to the pan over medium heat. Add the cooked chicken pieces, tomato paste, cooking cream, and garam masala. Stir to combine and simmer on low heat for 15 minutes, allowing the flavors to meld and the sauce to thicken. Add salt to taste, if needed.

Turn off the heat and stir in the freshly chopped parsley. Serve the butter chicken hot with basmati rice and paratha on the side. Garnish with sliced red onion and additional chopped coriander or parsley.