Air Fryer Butter Chicken

GF RSF
Serves: 4

Ingredients:

FOR THE CHICKEN
8 boneless skinless chicken thighs, cut into bite-sized chunks
4 garlic cloves
1-inch piece fresh ginger, peeled
3 tbsp tandoori paste
1 tbsp honey
1 tsp ground cumin
2 tbsp Greek yoghurt or dairy free alternative 
Salt and pepper, to season 
Extra virgin olive oil

FOR THE SAUCE
50g grass-fed butter
2 small green chillies, chopped (deseeded if mild preferred)
1 1/2 tsp ground cumin
1 tsp ground coriander
150g tomato puree
1 x 400g tin finely chopped tomatoes
100ml water
75ml coconut cream
Juice and zest of 1 lemon
Salt, to taste

TO SERVE
Steamed rice
Crispy naan bread 
Finely chopped fresh coriander 

Method: 

In a tall jar or blender cup, add the garlic, ginger, tandoori paste, honey, cumin, yoghurt, olive oil and a pinch of salt. Use your Braun hand blender to blitz until smooth. Pour the marinade over chicken pieces in a bowl. Toss to coat. Let sit while you preheat the air fryer.

Preheat Braun Air Fryer to 180°C (350°F). Add marinated chicken to the basket in a single layer. Air fry for 20 to 22 minutes, shaking once halfway. Chicken should be golden with some caramelised edges.

While the chicken cooks, make the sauce. In a deep saucepan, melt butter, add green chilli, cumin, and coriander. Sizzle for 30 seconds. Stir in tomato puree, cook for 2 to 3 minutes to deepen the colour. Add tinned tomatoes and water, simmer 5 to 7 mins until slightly thickened. Stir in coconut cream, lemon juice, zest and season to taste. Optional: use your Braun hand blender in the pot to blitz the sauce smooth (or leave it chunky!).

Add air-fried chicken and all juices from the fryer into the sauce. Simmer everything together for 5 minutes, uncovered, to marry the flavours.

Steamed basmati or cauliflower rice warm GF naan or flatbread and chopped coriander on top.