Lamb Rogan Josh
Slow-cooked lamb rogan josh with warming Kashmiri spices, yoghurt, and fresh coriander. A rich, comforting curry that’s ideal with basmati rice or naan.
Creamy Tikka Chicken Curry
This creamy tikka chicken curry gives you restaurant-style flavour with straightforward home-cooking steps. The chicken is cooked until lightly charred, then finished in a rich tomato and cream sauce scented with garlic and ginger.
It is ideal for busy evenings when you want something comforting but still packed with flavour. Serve with rice and fresh coriander for a complete meal.
Method
20m25m45m
- Mix chicken tikka paste and yoghurt in a bowl until well coated then rest for 15 minutes.
- Preheat the air fryer to 200°C for 3 minutes.
- Lightly oil the basket and arrange chicken pieces in a single layer.
- Cook for 8 to 10 minutes turning halfway until lightly charred and cooked through.
- Meanwhile melt butter with oil in a pan over low heat.
- Add garlic and ginger and cook for 30 seconds without colouring.
- Stir in tomato purée and turmeric and cook for 20 seconds.
- Add cream and water then simmer gently for 2 to 3 minutes.
- Add cooked chicken to the sauce and simmer for 2 minutes.
- Season with salt and black pepper then serve with rice coriander and lemon wedges.
Ingredients
- 60ml Water cold
- 45ml Tikka paste
- 2ml Turmeric optional
- 15g Ginger fresh finely grated
- Black Pepper, to taste
- Salt, to taste
- 1 Lemon cut into wedges
- 700g Chicken breast cut into bite-sized pieces
- 300g Basmati rice to serve cooked
- 15ml Vegetable Oil
- 30ml Tomato purée
- 150ml Double cream
- 10g Coriander fresh chopped
- 2 Garlic large cloves finely grated
- 120g Greek Yoghurt
- 20g Butter
Notes
Do not overcrowd the air fryer basket or the chicken will steam instead of charring.
If you want extra heat, add a pinch of chilli powder to the sauce.
Add a squeeze of lemon just before serving to brighten the curry.
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