Dinner
Tandoori Chicken with Tikka Masala Vegetable Curry
Recipe by Ninja Kitchen
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- 1 tsp garlic puree
- 1 tsp ginger puree
- 100g tikka masala paste
- 250ml tomato passata
- 60ml double cream
- 100ml water
- 400g can chickpeas, drained
- 300g cauliflower florets
- 2 medium carrots, peeled and cut into 3/4cm diagonal slices
- 4 200-225g bone in, skin-on chicken thighs, each slitted 3 times across top
- 2 tbsp oil, divided
- 3 tbsp tandoori paste
- 4 tbsp plain full-fat yogurt, divided
- Salt and pepper, to taste
- 2 tbsp chopped coriander (leaves and stalks), plus extra leaves, to serve
- Basmati rice or nan bread to serve
Utensils
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Step 1
In a bowl, place chicken thighs, 1 tablespoon oil, tandoori paste, 2 tablespoons yoghurt and seasoning. Mix well and leave to marinate for 30 minutes.
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Step 2
Move slider to right position. Select SEAR/SAUTÈ, set to Hi 5. Select START/STOP to begin. Add remaining oil to pot and preheat for 3-4 minutes.
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Step 3
Add remaining garlic and ginger puree to pot. Sauté for 1-2 minutes, stirring frequently. Stir in tikka masala paste and sauté for 30 seconds. Select START/STOP to turn off SEAR/SAUTÉ.
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Step 4
Add tomato passata, cream, water, chickpeas, cauliflower and carrots to pot. Season to taste.
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Step 5
Place the reversible rack in the pot over vegetables, making sure rack is in the higher position. Carefully place chicken thighs, skin side up, on the rack.
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Step 6
Close the lid and move slider to the middle position. Select STEAM AIR FRY, set temperature to 200°C and time to 15 minutes. Press START/STOP to begin cooking (the unit will PREHEAT for approximately 8 minutes before cooking begins). Check whether chicken is done after 13 minutes.
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Step 7
When cooking is complete, remove chicken and rack from pot and stir in remaining yoghurt and chopped coriander into vegetable curry.
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Step 8
Serve chicken with vegetable curry, garnished with extra coriander and basmati rice or naan bread.
