@deanedwardschef
Dean EdwardsTandoori Garlic Chilli Chicken Curry (serves 4) 500g chicken thighs diced Marinade ingredients: 1 tbsp. garam masala ½ tsp. salt 1 tsp. turmeric ½ tsp. Kashmiri chilli powder ¼ tsp. orange food colouring (optional) 80ml natural yoghurt 1 tbsp. garlic and ginger paste Curry Sauce: 50ml oil 1 onion finely diced 4 fat cloves of garlic sliced 1 tbsp. garlic and ginger paste 1 heaped tbsp. garam masala 1 tsp. kashmiri chilli powder 1 tsp. turmeric 1 tbsp. tomato puree 1 x 300g portion Curry base gravy (see previous recipe) 3 small green chillies split lengthways 300ml water 1 tbsp. dried fenugreek Handful fresh coriander chopped Method: 1: Pop the chicken in a bowl along with the 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. 2: To make the sauce, gently fry the onion, garlic and ginger in a pan along with the oil and a pinch of salt, this will take around 10 minutes. Add in the spices and tomato puree then cook for 2 minutes. Pour in your curry base gravy (see my previous recipe) some water to loosen the sauce and fresh chilli to taste. Pop in the cooked chicken then simmer over a medium heat for 10 minutes. I like to serve with a sprinkling of dried fenugreek and some fresh coriander. #fakeaway #indianfood #currynight #foodtok
On the profile · Apr 25, 2026