Dinner
Chicken Tikka Masala Skewers & Coconut Spinach Dahl
Recipe by Ninja Kitchen
Tip: Cooking Mode
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Cooking mode
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Bottom of pot
- 1 tbsp sunflower oil
- 1 onion, peeled, finely diced
- 1 tbsp curry powder
- 2 tsp garam masala
- 2 garlic cloves, peeled, minced
- ½ tsp ground black pepper
- 300g red lentils
- 450ml hot vegetable stock
- 1 can (400ml) coconut milk
- 2 tbsp tomato pureé
- 200g baby spinach leaves
On the tray
- 640g skinless, boneless chicken thighs, cut into 3cm chunks
- 4 tbsp tikka masala paste
- 150ml natural yogurt
- Juice of ½ lemon
- Salt, as desired
- 4 wooden kebabs
Toppings
- 10g coriander, roughly chopped
- Natural yogurt
Utensils
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Step 1
Thread chicken onto 4 skewers
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Step 2
In a shallow dish, add tikka masala paste, yogurt, lemon juice and salt as desired. Stir to mix together. Add chicken skewers into dish and rotate skewers so they are fully coated in marinade. Cover and chill in refrigerator for 2 to 8 hours
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Step 3
Flip the SmartSwitch to AIR FRY/HOB. Select SEAR/SAUTÉ, set to 3 and select START/STOP to begin cooking. Add oil to the pot and preheat for a few minutes with lid open. Then add onion and cook for 5 minutes until soft. Add spices and garlic and sauté for one minute to release the flavour. Stir in lentils, stock, coconut milk, tomato pureé and season as desired. Then top with spinach and press down so it is partially submerged. Select SEAR/SAUTÉ to end cooking
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Step 4
Pull out the legs on the Cook & Crisp tray, then place tray in the top position in the pot
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Step 5
Add the chicken skewers, shaking off excess marinade to the tray
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Step 6
Close the lid and flip the SmartSwitch to RAPID COOKER
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Step 7
Select SPEEDI MEALS, set temperature to 190˚C and set time to 15 minutes. Select START/STOP to begin cooking, (the unit will steam for approx. 6 minutes, before countdown timer begins)
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Step 8
When cooking is complete, transfer chicken skewers to a plate. Then use silicone-tipped tongs to grab the centre handle and remove the tray from the unit. Stir dahl and serve with chicken skewers. Garnish with coriander and yogurt
