Red chicken (Tandoori chicken tikka)
500g chicken thigh
Marinade:
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2 tbs olive oil or sunflower oil
4 cloves garlic, crushed
1 tbs finely grated ginger
1/3 cup thick Greek yogurt, plus extra to serve
2 tbs tandoori paste
1 tsp Kashmiri chilli powder
½ tsp cumin seeds
Combine all the ingredients for the marinade in a medium sized bowl and season. Cut thicken into 3cm chunks then add to the marinade, stir well to coat and refrigerate for a few hours. Heat an air fryer at 200. Add chicken and cook until charred and cooked through.
White chicken (Murgh malai tikka)
500g chicken thigh
Marinade:
2 tbs olive oil or sunflower oil
4 cloves garlic, crushed
1 tbs finely grated ginger
1/3 cup thick Greek yogurt, plus extra to serve
40g grated cheddar cheese
2 tsp ground coriander
1 tsp garam masala
Combine all the ingredients for the marinade in a medium sized bowl and season. Cut thicken into 3cm chunks then add to the marinade, stir well to coat and refrigerate for a few hours. Heat an air fryer at 200. Add chicken and cook until charred and cooked through.
Coriander Chutney:
1 tsp green cardamom pods, bruised, seeds only
1 tsp cumin seeds
1 tsp yellow mustard seeds
½ tsp chilli powder
10 fresh curry leaves
100g frozen spinach, thawed
1 large whole bunch coriander
1 tbs grated fresh ginger
1 garlic clove
Water to loosen
For coriander chutney, heat a small non-stick frying pan over low heat. Add cardamom, cumin and mustard seeds, chilli and curry leaves and toast until fragrant. Remove from the pan and allow to cool slightly. Process coriander, toasted spices, 1 teaspoon salt and remaining ingredients in a food processor until well combined. Add a little more water if necessary to get a sauce-like texture. Set aside until needed.
Salad:
1 red onion, thinly sliced into rings
¼ cup apple cider vinegar
2 Lebanese cucumber, thinly sliced into rounds
1 tsp cumin seeds, toasted
½ bunch coriander leaves
½ bunch coriander leaves
Place the onion and cucumber in a shallow bowl and drizzle over the vinegar and cumin seeds. Season with a good pinch of salt. Set aside until needed
