Sort ingredients
catedossetti
QR Code
Listen
Pdf
In a bowl, mix the chicken breast with salt, pepper, cumin, coriander, tandoori powder, lemon juice, and yogurt.
Let it sit for a few minutes while preheating the air fryer to 400°F (200°C).
Air fry for 12 minutes, flipping halfway through.
In a pan add 2 tbsp of oil, then add in the whole spices listed above. Once fragrant, go in with the onions, green chillies, ginger-garlic paste and tomato paste. Cook that down for 5 minutes then remove the cinnamon stick, bay leaf, and black cardamon pod and blend until smooth then set aside.
In a pan, heat 2 tbsp oil over medium heat and add cumin seeds. Let them splutter.
Add chopped onions, tomato and sauté until soft.
Stir in red chili powder, turmeric, and garam masala. Cook for 30 seconds.
Pour in the blended masala base and cook for 2 minutes, stirring occasionally.
Add cream and mix well. Crush in dried fenugreek leaves for a smoky, restaurant-style aroma.
Toss the air-fried chicken into the sauce and let it simmer for a minute.
Garnish with extra cilantro and serve hot with naan or rice!