Air Fryer Aslam Ka Tasla Butter Chicken | Old Delhi
Old Delhi-style spiced chicken air fried until golden, then tossed in a bowl with melted butter, fresh cream, and chaat masala. Rich, tangy, and ready in under 30 minutes of active time.
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
Calories: 620kcal