We are trying to tempt my brother to eat. He fancied chicken tikka but there are lots of foods that he can not eat anymore due to his illness. We therefore could not make it using the recipe that we could normally use and so we modified it for him. I realised that this recipe is also quite frugal and so I thought that I would share it with you.
2 chicken breasts
75g Greek yoghurt
1 dspn ground ginger
1 dspn of garlic powder
1/2 tsp of madras curry powder ( or more if your curry powder is milder)
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp smoked paprika
1 tsp chilli powder (less if you do not like it too hot)
Salt and pepper.
1 tbsp lemon juice
- Cut the chicken breasts into squares.
- Place all the other ingredients into a bowl and stir.
- Add the diced chicken and stir until it is coated.
- Put into the fridge and let it marinate for at least 6 hours (sometimes I make the night before I need it)
- Place the chicken pieces into the air fryer (I put them onto a silicone mat or parchment paper).
- Air fry on 180C for 16 minutes or until cooked. We use a meat thermometer to ensure that they are cooked (75C).
- Use as they are or place onto skewers to serve.
- These are nice served with a cooling yoghurt sauce like riata.
You might think that you can’t make that as you don’t have all those spices. We make a lot of curry and Indian food and so have a good stock, and buy them in the World Food aisle as they are a lot cheaper there. Don’t worry if you don’t have all these spices. It is still possible to make a nice tandoori kind of chicken by adding curry powder to the yoghurt. I sometimes coat chicken legs in yoghurt with curry powder, and cook in the air fryer to have with salad in the summer.
Today we used the chicken tikka as part of a cheap India buffet served with chapatti, onion bhaji, and some left over curry. There was enough for 3 or 4 people when served on skewers.