Air Fryer Chicken Tikka Masala (Better Than Takeaway)

Source video by Imran Ali on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

Chicken thighs are marinated in yoghurt, garlic, ginger and a warming spice mix, then skewered and cooked in the air fryer to get that lovely charred finish. While the chicken cooks, a base of onions, tomatoes, garlic and ginger is built on the hob with whole spices, blended smooth, then enriched with single cream, garam masala and dried fenugreek leaves. The charred tikka is folded through and simmered briefly. Finished with a pinch of sugar and fresh coriander. Serves well with chapati or rice.

Ingredients

• 1 kgboneless chicken thighs, cut into chunks
• 3 tbspnatural yoghurt
• 6 clovesgarlic cloves, grated
• 1 tbspginger paste
• 1 tspsalt
• 0.25 tbspground turmeric
• 0.5 tbsppaprika
• 0.5 tbspground coriander
• 1 tspgaram masala
• 1 tspground cumin
• 1 tbspolive oil
• 0.5 wholelemon, juiced

• 2 tbspghee
• 4 tbspolive oil
• 1 piececinnamon stick
• 2 leavesbay leaves
• 4 podsgreen cardamom pods
• 1 wholelarge onion, sliced
• 1 tspsalt
• 2 blocksgarlic and ginger paste blocks (Taj brand)
• 4 wholetomatoes, chopped
• 1 tbsptomato puree

• 1 tspground turmeric
• 1 tspKashmiri chilli powder
• 0.5 tbspground cumin
• 1 tbspground coriander
• 2 wholegreen chillies, chopped

• 0.5 tbspgaram masala (add late)
• 1 tbspdried fenugreek leaves (kasuri methi), crushed (add late)
• 90 mlsingle cream (add late)
• 1 pinchsugar (add late)
• 2 tbspfresh coriander, chopped (add late)

Method

1. Put the chicken thigh chunks into a bowl. Add the yoghurt, grated garlic, ginger paste, salt, turmeric, paprika, ground coriander, garam masala, ground cumin, olive oil and lemon juice. Mix well to coat.

   ~5 min

2. Thread the marinated chicken onto metal skewers. Place in the air fryer (lay them at an angle if they do not fit straight) and cook until nicely charred at the edges and cooked through.

   ~15 min

3. While the chicken cooks, heat the ghee and olive oil in a wide pan over medium heat. Add the cinnamon stick, bay leaves and cardamom pods and toast for about 30 seconds.

   ~1 min

4. Add the sliced onion with a pinch of salt, turn the heat up and cook for 2-3 minutes to soften.

   ~3 min

5. Stir in the garlic and ginger blocks (or paste) and mix through.

   ~1 min

6. Add the chopped tomatoes with a splash of water and cook until they break down. Stir through the tomato puree if using.

   ~6 min

7. Drop the heat to medium. Add the turmeric, Kashmiri chilli powder, ground cumin, ground coriander, salt and chopped green chillies. Add a splash of water so the spices do not catch, and cook until you see oil separating from the sauce.

   ~5 min

8. Turn off the heat. Remove the whole spices (cinnamon, bay leaves, cardamom pods), then blend the sauce smooth with a stick blender.

   ~2 min

9. Return the pan to a medium heat. Stir in the garam masala and crushed kasuri methi and cook for a couple of minutes.

   ~2 min

10. Pour in the single cream and stir to combine. Cook for a minute to let it mellow the sauce.

    ~1 min

11. Add all the air fryer chicken tikka pieces to the sauce, stir to coat, cover with a lid and simmer for 4-5 minutes.

    ~5 min

12. Finish with a pinch of sugar, a swirl of cream and a scatter of fresh coriander. Serve with chapati or rice.

    ~1 min

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