Creamy Tikka Chicken Curry
This traditional tikka chicken curry recipe features a creamy, tangy sauce, perfectly charred chicken, and is wonderfully fragrant with fresh garlic and ginger. Plated with freshly cooked rice and a touch of coriander, it's sure to satisfy your curry cravings.
Ingredients
- Coriander fresh
- Lemon or lime wedges
- 20g/¾oz Butter
- 2 Garlic finely grated, large, cloves
Method
30m1h
- First, cut the chicken breast into nine or ten evenly-sized pieces. In a large bowl, combine chicken pieces, tikka paste and yoghurt. Mix until well coated.
- Start the air fryer, preheating it to 200C for 3 minutes. Apply a generous amount of oil on the crisper plate to prevent chicken from sticking.
- Arrange the chicken pieces on the crisper, ensuring there's enough space in between for adequate air circulation. Cook at 200C for 6-8 minutes, turning the pieces over midway. Chicken should be thoroughly cooked and have light char marks.
- As your chicken is air frying, prepare the sauce. In a small frying pan, melt the butter and oil together over low heat. Introduce the finely grated garlic and ginger, and allow them to soften (not colour) for 30 seconds, stirring regularly. Stir in the tikka paste, tomato purée, and turmeric (if using), and cook for 15-20 seconds. Make sure not to burn the garlic and ginger.
- Pour the cream and 4 tablespoons cold water into the same frying pan, and bring the mixture to a simmering stage. Add a pinch of salt and pepper to taste, and keep it cooking for another minute as you stir. Incorporate the air-fried chicken into the sauce, letting it simmer further for 1-2 minutes as you continue stirring.
- Ready to serve! Plate the tikka chicken curry with a drizzling of extra cream, a side of lemon or lime wedges for that citrusy squeeze, and a bowl of freshly cooked rice adorned with chopped coriander.