Crispy Butter Chicken Sandwich

Steps

• Heat a large skillet over medium-low heat. Melt ghee, add onions and water, cover and allow water to cook off. Once the water has cooked off, press the onions into the side of the pan squeezing out water. Continue until onions are brown and a little sticky, 10 minutes or so. Remove 2 tbsp of onion and set aside.
• Add in garlic and ginger and cook until fragrant. Once fragrant, add in seasonings and stir continuously for 15 seconds.
• Add in passata, scraping up all the fond (brown stuff) off the bottom of the pan. Turn down heat to low and simmer for 10 minutes.
• Stir in greek yogurt and allow to cook another 5-8 minutes.
• While the sauce cooks, prepare your chicken.
• In a bowl, add egg, water and all seasonings. Mix to combine. Place panko in a second dish.
• Dip chicken breast into egg mixture then coat in panko.
• Place in a preheated 400°F air fryer for 4 minutes, flip and cook another 4 minutes or until 165°F internal temp. Remove from air fryer
• To assemble, place 1 tbsp of sauce on your bottom bun, dip chicken into sauce on both sides, place on bun. Add another tbsp of sauce on top, followed by caramelized onions, a pinch of chopped cilantro if desired and your top bun. Enjoy!