Butter Chicken & Crispy Potatoes

1: Marinate the chicken with garlic paste, salt, garam masala, paprika, turmeric, chilli powder, and yogurt for 30 mins or overnight.

2: Air fry or bake chicken at 200°C (400°F) for 18–20 mins or pan-fry chicken for 3–4 mins per side on medium heat.

3: Cook onions in butter for 5 mins, then add garlic and cashews, followed by tomatoes.

4: Cover and cook on low for 6–8 mins until tomatoes soften.

5: Cool the sauce before blending to achieve a creamy consistency.

6: For the crispy potatoes, season cubed potatoes with salt, paprika, garam masala, and garlic powder.

7: Toss with olive oil and air fry or bake until golden.