Butter Chicken Tikka
Yogurt-marinated chicken thighs air-fried in a Mealthy CrispLid, brushed with melted butter and chaat masala, then finished with lemon, cilantro, and sliced onion.
ā±ļø Prep: 10 minš³ Cook: 10 min
Ingredients
| 1 cup | 240 ml | plain whole yogurt |
| 2 tablespoons | 30 ml | Kashmiri red chile powder |
| 1 tablespoon | 15 ml | garam masala |
| 1 1/2 teaspoons | 7.5 ml | salt |
| 1 teaspoon | 5 ml | turmeric |
| 1 teaspoon | 5 ml | cayenne pepper |
| 2 pounds | 905 g | boneless, skinless chicken thighs, cut into 2-inch pieces |
| 1 tablespoon | 15 ml | butter, melted (or ghee) |
| 1 teaspoon | 5 ml | chaat masala (or ground black pepper) |
| 1 | lemon, halved | |
| 1/4 cup | 60 ml | chopped fresh cilantro |
| 2 tablespoons | 30 ml | thinly sliced onion, or to taste |
Instructions
PREP TIME: 10min | COOK TIME: 10min | READY IN: 4hr 10min
- Mix yogurt, red chile powder, garam masala, salt, turmeric, and cayenne pepper together in a bowl. Add chicken and marinate in the refrigerator for 4 to 6 hours.
- Remove chicken from marinade and discard marinade. Place chicken in the CrispLid fryer basket.
- Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet.
- Set CrispLid on top of inner steel pot and plug in. Set to 500Ā°F (260Ā°C) and cook for 8 minutes. Turn and cook for 2 minutes more. A thermometer inserted near the bone should read at least 165Ā°F (75Ā°C).
- Remove chicken and brush with melted butter and chaat masala.
- Garnish chicken with lemon juice, chopped cilantro, and thinly sliced onions.
Mealthy Tip: Make a double batch and enjoy it throughout the week! Freeze batches of the chicken in marinade. The texture may seem a little odd when thawed but it tastes wonderful once it is cooked. Substitute red chile powder with sweet paprika if you do not have red chile powder.