Chicken Ruby
Directions
- 1In a bowl, add the chicken pieces and all of the marinade ingredients. Mix well and marinate for at least an hour, or overnight for best results.
- 2Grab some skewers and pierce through the chicken pieces. Place them onto the air fryer tray and cook for 18 minutes at 200c, turning halfway through.
- 3While the chicken is cooking, start the makhani sauce. In a large wok or pan, on medium heat, add the oil. Once hot, add the bay leaf, cardamom pods and cinnamon stick. Let that sizzle for a minute.
- 4Add the garlic and ginger, and sauté for a further 1 minute. Add the tomatoes and turn the heat up, keep stirring until half of the water from the tomatoes has dried up.
- 5Add the butter, remaining spices, honey and stir a few minutes, then add the double cream and simmer for 10 minutes.
- 6Remove the chicken from the skewers and add them to the sauce. Stir and simmer for a further 10 minutes.
- 7Garnish and serve with rice, naan and popadoms!
Ingredients
- 600 g Boneless Chicken thighs, cut into bite sized pieces
- 0.5 tsp Garlic, minced or paste
- 0.25 tsp Ginger, finely grated or minced
- 0.5 tsp Salt
- 0.5 tsp Garam masala
- 1 tsp Cumin powder
- 1 tsp Deggi chilli powder
- 1 tbsp Lime juice
- 3 tbsp Greek yogurt
- 1 tbsp Vegetable oil
- 0.5 cup Vegetable oil
- 1 Bay leaf
- 1 Cinnamon stick
- 6 Cardamon pods
- 1 tbsp Garlic, minced or paste
- 1 tsp Ginger, finely grated or paste
- 600 g Tomatoes, blitzed or chopped tomatoes
- 20 g Unsalted butter
- 1 tsp Deggi chilli powder
- 1 tsp Salt
- 1 tsp Garam masala
- 1 tsp Cumin powder
- 1 tsp Dried fenugreek
- 1 tbsp Honey
- 0.5 tsp Dried dill
- 60 ml Double cream
- 1 Pomegranate seed
- 1 Fresh coriander
- 1 Chaat masala
Equipment
bowlskewersair fryerwok or pan
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