Air Fryer Chicken Tikka Masala
Delight in Helena Jansen's Air Fryer Chicken Tikka Masala – tender chicken marinated in yogurt and spices, cooked to perfection in the air fryer and simmered in a rich, aromatic tomato cream sauce. A taste of India in every bite!
- Serves: 4 people
- Prep Time: 20 minutes
- Cooking Time: 12 minutes
Experience the flavors of India with Helena Jansen's recipe for Air Fryer Chicken Tikka Masala. Succulent chicken in a creamy tomato sauce, this dish is sure to become a favorite in your kitchen.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 0.5 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon tandoori masala
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 clove garlic, minced
- 1 olive oil cooking spray
- 1 tablespoon butter
- 1 onion, diced
- 2 clove garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon ginger, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 14 ounce can crushed tomatoes
- 1 cup heavy cream
- 2 tablespoon chopped fresh cilantro
Instructions
- In a small bowl, mix together the yogurt, lemon juice, tandoori masala, garam masala, cumin, coriander, cayenne pepper, salt, pepper, and garlic to make the marinade.
- Place the chicken cubes in a large bowl and pour the marinade over them, making sure they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
- Preheat your air fryer to 400°F.
- Lightly spray the chicken cubes with olive oil cooking spray.
- Place the chicken cubes in the air fryer basket in a single layer, making sure not to overcrowd the basket.
- Cook the chicken cubes for 10-12 minutes, flipping halfway through, until they are cooked through and caramelized.
- While the chicken is cooking, melt the butter in a large saucepan over medium heat. Add the onion, garlic, jalapeno, and ginger and cook until the onion is soft and translucent, about 5 minutes.
- Add the cumin, coriander, garam masala, paprika, and cayenne pepper and cook for 1 minute more.
- Stir in the crushed tomatoes and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
- Stir in the heavy cream and simmer for 5 more minutes.
- Once the chicken cubes are cooked, remove them from the air fryer and add them to the saucepan with the sauce. Stir to coat the chicken with the sauce.
- Serve the chicken tikka masala hot, garnished with chopped cilantro. Enjoy!
That's a wrap for Helena Jansen's Air Fryer Chicken Tikka Masala! We hope you enjoyed this flavorful and comforting dish. Whether served with rice or naan, it's sure to be a hit at your next meal. Enjoy!
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