Mains

Chicken Tikka Masala Skewers & Coconut Spinach Dahl

Step 1 of 8

Thread chicken onto 4 skewers

Ingredients

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

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
10oz red lentils
15fl. oz hot vegetable stock
1 can (14fl. oz) coconut milk
2 tbsp tomato pureé
7oz baby spinach leaves

On the tray

22oz skinless, boneless chicken thighs, cut into 3cm chunks
4 tbsp tikka masala paste
5fl. oz natural yogurt
Juice of ½ lemon
Salt, as desired
4 wooden kebabs

Toppings

0.4oz coriander, roughly chopped
Natural yogurt

Step 2 of 8

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

Ingredients

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

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
10oz red lentils
15fl. oz hot vegetable stock
1 can (14fl. oz) coconut milk
2 tbsp tomato pureé
7oz baby spinach leaves

On the tray

22oz skinless, boneless chicken thighs, cut into 3cm chunks
4 tbsp tikka masala paste
5fl. oz natural yogurt
Juice of ½ lemon
Salt, as desired
4 wooden kebabs

Toppings

0.4oz coriander, roughly chopped
Natural yogurt

Step 3 of 8

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

Ingredients

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

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
10oz red lentils
15fl. oz hot vegetable stock
1 can (14fl. oz) coconut milk
2 tbsp tomato pureé
7oz baby spinach leaves

On the tray

22oz skinless, boneless chicken thighs, cut into 3cm chunks
4 tbsp tikka masala paste
5fl. oz natural yogurt
Juice of ½ lemon
Salt, as desired
4 wooden kebabs

Toppings

0.4oz coriander, roughly chopped
Natural yogurt

Step 4 of 8

Pull out the legs on the Cook & Crisp tray, then place tray in the top position in the pot

Ingredients

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

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
10oz red lentils
15fl. oz hot vegetable stock
1 can (14fl. oz) coconut milk
2 tbsp tomato pureé
7oz baby spinach leaves

On the tray

22oz skinless, boneless chicken thighs, cut into 3cm chunks
4 tbsp tikka masala paste
5fl. oz natural yogurt
Juice of ½ lemon
Salt, as desired
4 wooden kebabs

Toppings

0.4oz coriander, roughly chopped
Natural yogurt

Step 5 of 8

Add the chicken skewers, shaking off excess marinade to the tray

Ingredients

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

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
10oz red lentils
15fl. oz hot vegetable stock
1 can (14fl. oz) coconut milk
2 tbsp tomato pureé
7oz baby spinach leaves

On the tray

22oz skinless, boneless chicken thighs, cut into 3cm chunks
4 tbsp tikka masala paste
5fl. oz natural yogurt
Juice of ½ lemon
Salt, as desired
4 wooden kebabs

Toppings

0.4oz coriander, roughly chopped
Natural yogurt

Step 6 of 8

Close the lid and flip the SmartSwitch to RAPID COOKER

Ingredients

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

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
10oz red lentils
15fl. oz hot vegetable stock
1 can (14fl. oz) coconut milk
2 tbsp tomato pureé
7oz baby spinach leaves

On the tray

22oz skinless, boneless chicken thighs, cut into 3cm chunks
4 tbsp tikka masala paste
5fl. oz natural yogurt
Juice of ½ lemon
Salt, as desired
4 wooden kebabs

Toppings

0.4oz coriander, roughly chopped
Natural yogurt

Step 7 of 8

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)

Ingredients

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

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
10oz red lentils
15fl. oz hot vegetable stock
1 can (14fl. oz) coconut milk
2 tbsp tomato pureé
7oz baby spinach leaves

On the tray

22oz skinless, boneless chicken thighs, cut into 3cm chunks
4 tbsp tikka masala paste
5fl. oz natural yogurt
Juice of ½ lemon
Salt, as desired
4 wooden kebabs

Toppings

0.4oz coriander, roughly chopped
Natural yogurt

Step 8 of 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

Ingredients

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

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
10oz red lentils
15fl. oz hot vegetable stock
1 can (14fl. oz) coconut milk
2 tbsp tomato pureé
7oz baby spinach leaves

On the tray

22oz skinless, boneless chicken thighs, cut into 3cm chunks
4 tbsp tikka masala paste
5fl. oz natural yogurt
Juice of ½ lemon
Salt, as desired
4 wooden kebabs

Toppings

0.4oz coriander, roughly chopped
Natural yogurt

Cooking method:

Ninja Speedi Rapid Cooker