Curry Cooked in an Air Fryer - Chicken Tikka Masala

Curry Cooked in an Air Fryer - Chicken Tikka Masala. You can find the written recipe and step by step photos here https://greatcurryrecipes.net/2024/06... If you think you can’t make a proper curry in an air fryer… think again! In this video, I’ll show you how to make a full Chicken Tikka Masala completely in the air fryer, with hardly any fuss or mess and absolutely no need to stand over the hob. The result is a rich, creamy, restaurant-style curry that tastes like it came straight from your favourite takeaway. What makes this method so exciting is that the same cooking technique can be used for loads of other curry house-style curries too. The air fryer creates incredible flavour fast, while keeping things simple and easy for home cooking. Whether you’re short on time, don’t want a sink full of pans or just want to try something different, this recipe proves that you really can cook an amazing curry entirely in an air fryer. TIKKA MASALA PASTE: In the video, I add the spices separately. For even more depth, try making your own tikka masala paste. It only takes minutes https://greatcurryrecipes.net/2025/01.... About 3 tbsp or to taste. You will still need to add the coconut milk powder and ground almonds. MOMENTS 00:00 Introduction 00:23 Introducing the Ingredients 00:40 The Cooking Pan 00:59 Preparing the base ingredients 04:43 The different ways you can add spices 07:34 Blending the sauce (optional) 09:03 Cooking the sauce 11:55 Serving the Air Fryer Curry INGREDIENTS (Serves 2) AIR FRYER CHICKEN TIKKA MASALA 300g (10 ½ oz) skinless chicken thighs or breasts, cut into bite-sized pieces or Chicken tikka Oil sprayFOR THE SAUCE 1–2 tbsp rapeseed (canola) oil or ghee or oil spray 2 medium onions, thinly sliced 1⁄2 tsp salt 1 tbsp garlic and ginger paste 1⁄2 red (bell) pepper, thinly sliced 1 tsp sugar 1 tbsp ground almonds 1 tbsp coconut milk powder or 3 tbsp thick coconut milk 125ml (1⁄2 cup) unseasoned passata 1 tbsp curry powder or mixed powder 1 tbsp tandoori masala 1 tsp paprika 375ml (1 ½ cups) warm chicken stock FOR THE CURRY 1 tbsp rapeseed (canola) oil (optional) 1 tbsp butter 70ml (1⁄4 cup) single (light) cream, plus extra to garnish 1⁄2 tsp red food colouring powder (optional) 1 tsp kasoori methi (dried fenugreek leaves) Juice of 1⁄2 lemon 1⁄2 tsp garam masala Salt, to taste 3 tbsp chopped coriander (cilantro) MY BOOKS The Curry Guy https://amzn.to/3eurWYE​ The Curry Guy Easy https://amzn.to/2JI5lNb​ The Curry Guy Veggie https://amzn.to/369jfz5​ The Curry Guy Light https://amzn.to/38eECSk​ The Curry Guy Bible https://amzn.to/3mSSANV​ The Curry Guy Thai https://amzn.to/3vvPhBy​ The Curry Guy BBQ https://amzn.to/4abqn0K The Curry Guy One Pot https://amzn.to/4aQkd6q The Curry Guy Chicken https://amzn.to/3MH2B2P The Curry Guy Air Fryer https://amzn.to/3XRdu4F The Curry Guy Slow Cooker https://amzn.to/4pLPagY I have over 1000 tried and tested recipes on my blog. https://www.greatcurryrecipes.net​. You will find the written recipe with step by step photos on my blog here https://greatcurryrecipes.net/2024/06...