If you have ever heard of the famous chicken from Old Delhi’s Jama Masjid area, this air fryer version of Aslam Ka Tasla Butter Chicken brings that same idea home. Spiced chicken, melted butter, and fresh cream, all ready in under 30 minutes of active time.
About Air Fryer Aslam Ka Tasla Butter Chicken
Aslam’s famous chicken stall sits near the Jama Masjid area of Old Delhi. It became so well known that people travel from other cities just to eat there.
What makes it different from regular butter chicken is the way it is put together. Aslam’s Butter Chicken is very different in look and taste from the Punjabi butter chicken that most people know.
There is no tomato gravy. Instead, the cooked chicken goes into a bowl and gets tossed with melted butter, cream, and chaat masala. That is it.
The result is rich and tangy, and the cream coats every piece.
This air fryer version keeps the same idea. The chicken gets spiced, marinated, and cooked in the air fryer until golden and slightly charred.
Then it goes into a bowl with cream, chaat masala, and a generous pour of melted butter. A quick toss and it is ready to serve. No stove, no deep frying, no complicated steps.
I love this recipe for many reasons, like it cooks fast in an air fryer. You only need dressing and seasoning, and that’s it. Your Aslam inspired butter chicken is ready to eat.
Why You’ll Love This Recipe
- It tastes like a street food classic at home. The chaat masala and butter finish gives it that tangy, rich taste the original is known for.
- The air fryer does all the heavy lifting. No oil splatters, no watching a pot. Just marinate, cook, and toss.
- Simple ingredients, strong result. The spice mix uses pantry basics. The butter and cream at the end do the real work.
- Great for two. This recipe makes a focused, generous portion for two people without any waste.
- Fast once the marinating is done. The chicken cooks in 20 minutes and the final tossing takes under two minutes.
Ingredient Notes
- Chicken – Medium bone-in pieces work well for this recipe. They stay juicy and hold up to the butter toss at the end. Boneless pieces also work and cook a little faster.
- Paprika – Gives the chicken a warm color and a mild heat. Kashmiri chilli powder is a good swap if you want more color and a slightly different taste.
- Turmeric – Just half a teaspoon. It adds color and a gentle earthy note to the marinade.
- Chaat masala – This is what gives the dish its signature tangy, slightly sour finish. Do not skip it or swap it out. Find it at any Indian grocery store.
- Melted butter – You need it in two places: a brush during cooking to keep the chicken moist, and a generous pour at the end for the toss. Use good quality butter.
- Fresh cream – Use heavy cream or cooking cream. It goes in at the end with the butter and chaat masala. Do not add it during air frying.
How to Make Air Fryer Aslam Ka Tasla Butter Chicken
1. Wash the chicken pieces and drain off the extra water. Pat them dry with a paper towel so the marinade sticks better.
2. Put the chicken in a large bowl. Add 1/2 teaspoon black pepper, 1/2 teaspoon turmeric powder, 1 teaspoon ginger powder, 1 teaspoon garlic powder, 1 teaspoon paprika, and salt to taste. Mix well so every piece is evenly coated in the spice mix.
3. Cover the bowl and let the chicken marinate for at least 30 minutes. If you have 4 to 6 hours, the chicken will be noticeably more tender and flavorful after cooking.
4. Preheat the air fryer to 200°C (400°F). Place the marinated chicken pieces in the basket in a single layer. Do not stack or crowd them.
5. Air fry at 180°C (360°F) for 20 minutes. At the halfway point, around 10 minutes, open the basket, flip each piece, and brush the tops with some of the melted butter. This keeps the chicken from drying out.
6. At 20 minutes, check that the chicken is fully cooked through and nicely browned on the outside. If you have a meat thermometer, the internal temperature should read 74°C (165°F). That means it is done.
7. Transfer the hot cooked chicken into a deep serving bowl. Sprinkle 1 teaspoon chaat masala over the top. Pour 3 tablespoons of fresh cream over the chicken. Then pour the remaining melted butter over everything.
8. Gently toss the chicken so the butter, cream, and chaat masala coat every piece. Serve right away while hot.
Expert Tips
- Use plenty of butter in the final toss. This is a butter-forward dish, and the butter is what brings the cream and chaat masala together into a coating that clings to the chicken.
- Marinate for at least 30 minutes, but longer is always better. Four to six hours in the fridge gives you more tender chicken with spices that have gone deeper into the meat.
- Brush the chicken with butter at the halfway point without fail. The air fryer is great at circulating heat, but it also pulls moisture out of meat. The butter brush keeps the chicken juicy through the rest of the cook.
- Toss the chicken right away when it comes out of the air fryer. The heat from the chicken helps the butter melt and the cream mix in smoothly. If you wait and the chicken cools down, the butter can pool at the bottom instead of coating the pieces.
Serving
Serve this hot, straight from the bowl. It goes best with warm tandoori roti, naan, or paratha. You can also serve it with plain basmati rice if you prefer. A few slices of raw onion and a wedge of lemon on the side are all you really need.
Personally, I prefer serving it with tandoori roti. The buttery, spiced roti pairs beautifully with the dish and makes every bite even more delicious.
Storage and Reheating
This dish is at its best when eaten fresh and hot. If you have leftovers, store them in an airtight container in the fridge for up to 1 day.
To reheat, place the chicken in the air fryer at 160°C (325°F) for 4 to 5 minutes until hot through. Add a small drizzle of fresh cream and a pinch of chaat masala after reheating to bring the dish back to life.
More Recipe
- Roasted Vegetables on Charcoal Grill
- Charcoal Grilled Chicken Breast
- Charcoal Chicken Skewers
- BBQ Grilled Paneer Tikka Recipe
Frequently Asked Questions
It is a famous street-style chicken dish from the Jama Masjid area of Old Delhi. The cooked chicken is tossed in a bowl (tasla) with melted butter, cream, and chaat masala. It has a tangy, rich taste and is very different from the tomato-based butter chicken most people know.
Yes. Boneless pieces cook evenly and are easy to eat. Cut them into medium chunks so they do not dry out. Keep an eye on them from the 15-minute mark onward.
Yes, and it helps. Keep the marinated chicken covered in the fridge for up to 12 hours. It will be more tender after cooking.
Soured cream or thick yogurt can work as a substitute. The taste will be slightly tangier, but it still goes well with the chaat masala and butter.
Air Fryer Aslam Ka Tasla Butter Chicken | Old Delhi
Ingredients
- 500 g about 1.1 lb chicken, medium pieces
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon turmeric powder
- Salt to taste
- 175 g (8 oz) about 3/4 cup melted butter, divided
- 3 tablespoons fresh cream
- 1 teaspoon chaat masala
Instructions
- Wash the chicken and pat dry. Place in a large bowl.
- Add ginger powder, garlic powder, paprika, black pepper, turmeric, and salt. Mix well to coat every piece.
- Cover and marinate for at least 30 minutes. For best results, marinate 4 to 6 hours in the fridge.
- Preheat the air fryer to 200°C (400°F). Arrange chicken in a single layer in the basket.
- Air fry at 180°C (360°F) for 20 minutes. At the 10-minute mark, flip and brush with melted butter.
- Check that the chicken is nicely browned and fully cooked through. Internal temperature should reach 74°C (165°F).
- Transfer chicken to a deep bowl. Add chaat masala, fresh cream, and remaining melted butter.
- Gently toss until every piece is well coated. Serve hot.
Notes
- Toss the chicken while it is still hot so the butter and cream coat evenly.
- Brush with butter at the halfway point to keep the chicken moist through cooking.
- Best served fresh. Store leftovers in the fridge for up to 1 day.
- Reheat in the air fryer at 160°C (325°F) for 4 to 5 minutes. Add a small drizzle of cream and pinch of chaat masala after reheating.
Nutrition
