Ingredients

Chicken Tikka:

• 500g boneless and skinless chicken thighs diced
• 1 tsp. garam masala
• 1 tsp. mild chilli powder
• 1 tsp. turmeric
• 1 tsp. dried fenugreek leaves
• 1 tsp. amchoor powder (optional)
• 1 tsp. salt
• 1 tbsp. garlic and ginger paste
• 1 tbsp. mint sauce
• ¼ tsp. red food colouring (optional)

Masala Sauce:

• 1 onion finely diced
• 1 tbsp. garlic and ginger paste
• 1 tsp. mild chilli powder
• ½ tsp. salt
• 1 tsp. turmeric
• 1 tsp. dried fenugreek leaves
• 1 tbsp. garam masala
• ¼ tsp. red food colouring (optional)
• 2 tbsp. tomato puree
• 1 x 400g tin chopped tomatoes
• 50g ground almonds
• 100ml double cream

Method

1. Marinade the chicken in a bowl, along with the Tikka ingredients. Leave to stand for an hour if you have time, but if not, these are good to go. Thread onto skewers, then cook in your air fryer set at 210° for 10 minutes.
2. Decant all of the masala sauce ingredients into the slow cooker pot then add in the cooked chicken tikka. Pop the lid on then cook on the high setting for 3 hours or the low setting for 6. Finally stir through the double cream then serve with Basmati rice and naan bread.