Butter Chicken Loaded Cheesy Garlic Fries

Butter Chicken

1. 1

   Mix the chicken with the yoghurt, then add the marinade seasonings. Stir until coated. Cover and marinate in the fridge for 2 hours.

2. 2

   Heat a drizzle of oil in a pan and cook the chicken for 10‑15 minutes until cooked through. Remove and set aside.

3. 3

   Add 50 g butter to the same pan. Add the onion and soften for 5‑10 minutes, then add the chopped garlic cloves and cook for 1 minute. Stir in the remaining spices, tikka paste, salt and a pinch of sugar. Cook for 1‑2 minutes.

4. 4

   Add the passata and simmer for 15 minutes. Blend until smooth, then return to the pan. Stir in the water and cream, add the chicken and simmer gently for 5‑10 minutes.

Cheesy Garlic Fries

5. 5

   Toss the cut potatoes with olive oil, garlic granules, smoked paprika, salt and pepper. Air‑fry at 375°F for 30‑35 minutes, shaking halfway, until crispy outside and fluffy inside.

6. 6

   Melt 30 g butter and combine with the minced garlic clove and chopped parsley. Toss the cooked fries in the garlic‑butter mixture.

7. 7

   Arrange the fries on a serving platter, top with two mozzarella slices, then spoon over the butter chicken and sauce. Add the remaining mozzarella slices on top.

8. 8

   Return to the air‑fryer at 350°F for 3‑5 minutes until the cheese melts and turns golden. Garnish with fresh parsley before serving.