Ingredients
21 total- 2 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1 tsp ground fenugreek
- 1 tsp ground coriander
- 1 tsp garlic powder
- ½ tsp hot chilli powder
- 1 tsp freshly ground black pepper
- 2 tbsp ghee
- 2 tbsp vegetable oil
- 4 garlic cloves, grated
- 1 red onion, finely chopped
- 2 tsp grated ginger
- 400g chopped tomatoes
- 2 tbsp ground almonds
- 15g coriander leaves, chopped, plus extra to serve
- 2 tsp flaky sea salt
- 200ml double cream
- 1 tsp palm sugar
- 3 chicken breasts, cut into bite sized chunks
- 4 small naan bread, toasted or grilled
Method
7 stepsStep 1
Set a cake tin (not loose based), pan or cake barrel insert for your air fryer into the basket of the air fryer.
Step 2
Add the cumin, garam masala, turmeric powder, ground fenugreek, ground coriander, garlic powder, chilli powder and black pepper to the tin/ pan. Then toast the spices for 5 mins at 200°C until fragrant.
Step 3
Add the ghee and vegetable oil then cook again for 2 mins. Mix in the garlic, onion and ginger then cook for a further 5 mins.
Step 4
Stir in the chopped tomatoes, ground almonds, coriander leaves and salt then mix well and cook for a further 15 mins.
Step 5
Remove from the air fryer and, using a stick blender, blend the sauce until smooth. Stir through the cream and palm sugar until smooth and dissolved.
Step 6
Mix in the chicken breast, then return to the air fryer base and cook for the final 45 mins until the chicken is cooked through.
Step 7
Serve with extra coriander and hot naan breads, and cooked basmati rice, if you like.