Air fryer chicken tikka masala

1. 1

   Cut the chicken breast into nine or 10 similar-sized chunks. Transfer to a large bowl with the tikka pasta and yoghurt, then mix well.

2. 2

   If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Brush the crisper plate generously with the oil to help prevent the chicken sticking.

3. 3

   Arrange the chicken pieces on the crisper plate, leaving space between them for the air to flow. Cook at 200C for 6-8 minutes (turning after 5 minutes), or until thoroughly cooked and lightly charred in places.

4. 4

   While the chicken is cooking, make the sauce. Melt the butter with the oil in a small frying pan over a very low heat. Add the garlic and ginger and cook for about 30 seconds, or until softened but not coloured, stirring constantly. Add the tikka paste, tomato purée and turmeric, if using, then cook for 15-20 seconds more, stirring. Do not allow the ginger and garlic to burn.

5. 5

   Pour the cream and 4 tablespoons cold water into the pan and bring to a simmer. Season with a little salt and pepper and cook for 1 minute, stirring. Add the cooked chicken to the sauce, return to a simmer and cook for 1-2 minutes more, stirring regularly.

6. 6

   Serve the curry drizzled with a little extra cream, lime or lemon wedges for squeezing over and freshly cooked rice tossed with chopped coriander.

1 serving ≈ 550 g

Nutrition values are estimates. - means data is unavailable.