I Made CHICKEN TIKKA MASALA in an AIR FRYER!!!!

Ingredients

• 500 g Chicken Breast Fillet (Cubed into medium‑sized pieces)
• 20 g Pre‑Fried Onions (Shop‑B brand, no flour coating)
• 2 tbsp Vegetable Oil (For mixing the spices with the chicken)
• 3 tbsp Double Cream (Adds richness at the end)
• 20 g Salted Butter (Cut into cubes, added after cooking)
• 60 ml Boiled Kettle Water (Hot water to steam the chicken (6 tbsp))
• 1 tsp Salt (To taste)
• 1 tsp Coriander Powder (Ground coriander)
• 1 tsp Kashmiri Chili Powder (Provides colour, mild heat)
• 1.5 tsp Dried Tandoori Masala (Indus brand preferred)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Red Food Coloring (Optional, for authentic red hue)
• 0.25 tsp Orange Food Coloring (Optional, for authentic hue)
• 0.5 tsp Cumin Seeds
• 0.5 cube Frozen Ginger‑Garlic Cubes (Half a cube each of ginger and garlic)
• 1 piece Disposable Foil Tray (Medium size, for air fryer)

Instructions

1. Prepare Ingredients

   Cube the chicken breast into medium‑sized pieces, measure out all spices, oil, butter, cream, pre‑fried onions and water.

   Time: PT5M

2. Mix Chicken with Spices

   In a mixing bowl combine the chicken, pre‑fried onions, cumin seeds, salt, coriander powder, Kashmiri chili powder, dried tandoori masala, turmeric, red and orange food coloring, and the frozen ginger‑garlic cubes. Mix until the colour and spices coat the chicken evenly.

   Time: PT5M

3. Transfer to Foil Tray and Add Water

   Place the seasoned chicken into the disposable foil tray, flatten it into an even layer, then pour the 60 ml of hot boiled water over the top. Cover tightly with the tray lid.

   Time: PT3M

4. Preheat Air Fryer

   Set the air fryer to 200 °C and allow it to preheat.

   Time: PT5M

   Temperature: 200°C

5. First Cooking Phase

   Insert the sealed foil tray into the air fryer and cook at 200 °C for 30 minutes.

   Time: PT30M

   Temperature: 200°C

6. Stir and Add Cream

   After 30 minutes, carefully remove the lid, break up any clumped chicken pieces, and stir in the double cream until fully incorporated.

   Time: PT3M

7. Add Butter and Seal

   Scatter the cubed salted butter over the top; it will melt into the sauce. Reseal the lid tightly.

   Time: PT2M

8. Final Cooking Phase

   Return the tray to the air fryer and cook for an additional 5 minutes at 200 °C.

   Time: PT5M

   Temperature: 200°C

9. Serve

   Remove the tray, give the chicken a final stir, and serve hot with steamed rice, naan, chapati, or any flatbread of your choice.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g