Description
Air Fryer Chicken Tikka Masala is a simple and flavorful recipe perfect for a family dinner or weeknight meal. Enjoy juicy chicken thighs cooked in a rich creamy tikka masala sauce. This air fryer Indian chicken dish brings bold spices and quick cooking to your table.
Ingredients
Scale
- 1 tbsp vegetable oil or ghee
- 2 tsp sweet paprika
- 2 tsp salt
- 2 tsp Garam Masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp cayenne
- 1 cup (250g) plain yogurt or Greek yogurt
- 2 tbsp fresh lemon juice
- 4 garlic cloves minced
- 1 tbsp fresh ginger minced
- 8 chicken thighs boneless and skinless
- 1 tbsp ghee or vegetable oil
- 1 onion or three shallots
- 3 garlic cloves minced
- ½ tbsp gresh ginger minced
- 2 tsp Tikka curry powder
- 1 tsp Garam Masala
- 1 tsp ground fenugreek
- 1 tsp brown sugar
- 1 tsp salt
- 800 g (2x 14oz) crushed or plum tomatoes I used San Marzano
- 80 ml (⅓ cup) water or passata
- 240 ml (1 cup) cream or evaporated milk
- fresh coriander to serve
Instructions
- Warm the ghee in a pan or air fryer at 180°C/350°F and stir in the spices until aromatic, then let cool.
- Combine all marinade ingredients in a bowl and mix well.
- Coat the chicken thoroughly with the marinade and refrigerate, covered, for at least 30 minutes or up to 6 hours.
- Heat the air fryer to 200°C/400°F and cook oil or ghee with shallots, ginger, and garlic for 2-3 minutes, then add spices, seasonings, tomatoes, and water, cooking for 15-20 minutes while stirring once, then blend the sauce until mostly smooth.
- Preheat the air fryer to 200°C/400°F, lightly grease the basket, place the chicken inside, and cook for 20 minutes turning halfway for juicy chicken with charred edges.
- Chop the cooked chicken and stir it into the sauce, then add cream and warm the mixture in the air fryer for 5 minutes.
- Serve garnished with coriander alongside pilau rice and naan bread.
Notes
- All curries taste best the day after cooking
- store leftovers in the fridge for up to four days and add water when reheating as needed
- This curry can also be frozen for up to three months in suitable containers
- Ensure it is reheated thoroughly before serving
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Air Fryer
- Cuisine: British, Indian
Nutrition
- Calories: 669kcal
- Sugar: 13g
- Sodium: 2217mg
- Fat: 44g
- Saturated Fat: 12g
- Unsaturated Fat: 10g + 17g
- Trans Fat: 0.2g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 44g
- Cholesterol: 229mg