Ingredients

• 500g boneless and skinless chicken thighs cut into bite size pieces
• 1 tbsp. garlic and ginger paste
• 1 tbsp. garam masala
• 1 tsp. amchoor powder
• 1 tsp. mild chilli powder
• 1 tsp. salt
• 1 tbsp. mint sauce
• Juice ½ lemon
• 1 tsp. turmeric
• ¼ tsp. red food colouring (optional)
• 100ml natural yoghurt

Curry Sauce:

• 60g ghee or oil
• 2 onions finely sliced
• 1 tbsp. garlic and ginger paste
• 1 heaped tbsp. garam masala
• 1 tbsp. dried fenugreek leaves
• 1 tsp. kashmiri chilli powder
• 1 tsp. turmeric
• 1 tbsp. brown sugar
• 1 tbsp. mango chutney
• 1 tbsp. tamarind paste
• 1 heaped tbsp. tomato puree
• 1 x 400g tin chopped tomatoes
• Fresh lime juice to taste
• Fresh coriander to serve

Method

1. Pop the chicken in a bowl along with the Tikka marinade ingredients. Leave to stand for an hour if you have time, but if not, these are good to go. Thread onto skewers, then cook on a rack in your air fryer set at 200° for 10 minutes. The chicken will not be cooked through at this point but will finish cooking within the sauce. This is also great to do over the hot coals on the BBQ.
2. To make the sauce, gently fry the onion, in a pan along with the ghee and some salt, this will take around 25 minutes. Add in the garlic and ginger paste, spices and fenugreek then cook for 2 minutes. Next in go the sugar, mango chutney, tamarind, tomato purée and chopped tomatoes, bring up to a simmer then add in the cooked chicken tikka. Simmer over a medium heat for 10 minutes. Whilst you are cooking this stage, you can add a splash of water if the sauce reduces too much. I like to serve with a squeeze of lime juice, some fresh coriander, basmati rice and a paratha.