Instructions

1. 1

   In a bowl, combine the chicken with yogurt, 1/4 teaspoon ground cumin, 1/4 teaspoon coriander powder, 1/4 teaspoon garam masala, 1/4 teaspoon paprika powder, 1/4 teaspoon red chilli powder, 1/8 teaspoon salt, 1/8 teaspoon turmeric powder, and 1 crushed clove of garlic. Mix well to ensure the chicken is fully coated. Marinate for at least 1 hour, or ideally overnight in the refrigerator.

   ⏱️ 5 min

   
2. 2

   Cook the marinated chicken tikka. If using an air fryer, cook at 160 degrees Celsius for approximately 20 minutes, mixing halfway through. Alternatively, you can oven bake the chicken until cooked through and slightly charred.

   ⏱️ 20 min•🌡️ 160

   
3. 3

   Heat 3/4 tablespoon of oil in a small pan over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until softened.

   ⏱️ 4 min

   
4. 4

   Add the 1 clove of garlic (minced or crushed) to the pan and sauté for another 1-2 minutes until fragrant.

   ⏱️ 2 min

   
5. 5

   Stir in the tomato passata (or sieved chopped tomatoes) and the remaining curry spices: 1/2 teaspoon ground cumin, 1/4 teaspoon coriander powder, 1/4 teaspoon red chilli powder, 1/4 teaspoon salt, 1/8 teaspoon turmeric powder, and 1/4 teaspoon garam masala.

   ⏱️ 1 min

   
6. 6

   Increase the heat to medium-high and cook the sauce, stirring continually, until the oil separates from the sauce and it reduces to a thick, dark red paste. This should take approximately 10 minutes.

   ⏱️ 10 min

   
7. 7

   Add the cooked chicken tikka and 1/4 cup of water to the pan. Mix well and cook for a further 5 minutes on medium heat, allowing the flavors to meld.

   ⏱️ 5 min

   
8. 8

   Stir in the 50 ml of double cream. Mix thoroughly and remove from heat after 2-3 minutes, ensuring the cream is fully incorporated but not boiled.

   ⏱️ 3 min

   
9. 9

   Garnish with fresh coriander, if desired, and serve hot with naan bread and/or rice.

   ⏱️ 1 min

   

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Nutrition Facts (per serving)