Mains

Tandoori Chicken with Tikka Masala Vegetable Curry

Step 1 of 8

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.

Ingredients

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

Step 2 of 8

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.

Ingredients

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

Step 3 of 8

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.

Ingredients

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

Step 4 of 8

Add tomato passata, cream, water, chickpeas, cauliflower and carrots to pot. Season to taste.

Ingredients

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

Step 5 of 8

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.

Ingredients

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

Step 6 of 8

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.

Ingredients

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

Step 7 of 8

When cooking is complete, remove chicken and rack from pot and stir in remaining yoghurt and chopped coriander into vegetable curry.

Ingredients

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

Step 8 of 8

Serve chicken with vegetable curry, garnished with extra coriander and basmati rice or naan bread.

Ingredients

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

Cooking method:

Ninja Foodi 11-in-1 SmartLid Multi-Cooker OL550