3. Step-by-Step Cooking Instructions & Crisping Secrets
When cooking the onion mixture, I like to use a hot skillet or air fryer to get it lightly browned.
This adds a depth of flavor and texture that’s essential to the dish.
When adding the chicken, cook it until it’s just done – you don’t want it to be overcooked or dry.
Finally, when reheating the sauce, I like to use the air fryer at 375°F (190°C) to get it bubbly and slightly caramelized.
Save Cooking Steps
Step-by-Step Culinary Timeline
1. Preheat your skillet or air fryer to 375°F (190°C). In a large bowl, whisk together chicken broth, heavy cream, garam masala powder, cumin, and cayenne pepper.
2. Add the softened butter to the bowl and whisk until fully incorporated.
3. Add the sliced onion to the bowl and toss to coat with the spice mixture.
4. Cook the onion mixture in the preheated skillet or air fryer for 5-6 minutes, or until softened and lightly browned.
5. Add the chicken to the skillet or air fryer and cook for an additional 8-10 minutes, or until cooked through.
6. Stir in the diced tomatoes and cook for a final 2 minutes, or until the sauce has thickened slightly.
Meal-Prep Storage & Crispy Air-Fryer Reheating Guide
• Cool Before Sealing: Let cooked portions cool for 10 minutes before sealing in glass containers so steam never softens the crust (keeps 4 days in the fridge).
• Sauce on the Side: Store dips, drizzles, and fresh herbs separately until right before serving.
• 3-Minute Crispy Reheat: Reheat in a 380°F (193°C) air fryer or dry cast-iron skillet for 3–4 minutes to restore shatteringly crisp edges.
Continue to Part 4 for the official printable MyTastyTips Recipe & Macros Card plus reader FAQs!
