Chicken Tikka Pathia

Name: Chicken Tikka Pathia
Yield: 4 servings
Ingredients: 500 g boneless and skinless chicken thighs (cut into bite size pieces); 1 tbsp garlic and ginger paste; 1 tbsp garam masala; 1 tsp amchoor powder; 1 tsp mild chilli powder; 1 tsp salt; 1 tbsp mint sauce; 0.5 lemon lemon juice; 1 tsp turmeric; 0.25 tsp red food colouring (optional); 60 g ghee or oil; 2 tbsp onions (finely sliced); 1 tbsp garlic and ginger paste; 1 heaped tbsp garam masala; 1 tbsp dried fenugreek leaves; 1 tsp kashmiri chilli powder; 1 tsp turmeric; 1 tbsp brown sugar; 1 tbsp mango chutney; 1 tbsp tamarind paste; 1 heaped tbsp tomato puree; 400 g chopped tomatoes; fresh lime juice (to taste); fresh coriander (to serve)

Hot, sweet and sour, if this tickles your tastebuds then this curry is for you!

Yield4 servings

Ingredients

Tikka Marinade

Curry Sauce

Directions

1
Pop the chicken in a bowl along with the Tikka marinade ingredients. Leave to stand for an hour if you have time, but if not, these are good to go. Thread onto skewers, then cook on a rack in your air fryer set at 200° for 10 minutes. The chicken will not be cooked through at this point but will finish cooking within the sauce. This is also great to do over the hot coals on the BBQ.
2
To make the sauce, gently fry the onion, in a pan along with the ghee and some salt, this will take around 25 minutes. Add in the garlic and ginger paste, spices and fenugreek then cook for 2 minutes. Next in go the sugar, mango chutney, tamarind, tomato purée and chopped tomatoes, bring up to a simmer then add in the cooked chicken tikka. Simmer over a medium heat for 10 minutes. Whilst you are cooking this stage, you can add a splash of water if the sauce reduces too much. I like to serve with a squeeze of lime juice, some fresh coriander and a portion of pilau rice.

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