Chicken Ruby

38 mins
Serves 1
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Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4Grab 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.
  5. 5Grab 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.
  6. 6Grab 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.
  7. 7While 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.
  8. 8While 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.
  9. 9While 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.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13Add the butter, remaining spices, honey and stir a few minutes, then add the double cream and simmer for 10 minutes.
  14. 14Add the butter, remaining spices, honey and stir a few minutes, then add the double cream and simmer for 10 minutes.
  15. 15Add the butter, remaining spices, honey and stir a few minutes, then add the double cream and simmer for 10 minutes.
  16. 16Remove the chicken from the skewers and add them to the sauce. Stir and simmer for a further 10 minutes.
  17. 17Remove the chicken from the skewers and add them to the sauce. Stir and simmer for a further 10 minutes.
  18. 18Remove the chicken from the skewers and add them to the sauce. Stir and simmer for a further 10 minutes.
  19. 19Garnish and serve with rice, naan and popadoms!
  20. 20Garnish and serve with rice, naan and popadoms!
  21. 21Garnish and serve with rice, naan and popadoms!

Ingredients

  • 600 g Boneless Chicken thighs, cut into bite sized pieces
  • 600 g Boneless Chicken thighs, cut into bite sized pieces
  • 600 g Boneless Chicken thighs, cut into bite sized pieces
  • 0.5 tsp Garlic, minced or paste
  • 0.5 tsp Garlic, minced or paste
  • 0.5 tsp Garlic, minced or paste
  • 0.25 tsp Ginger, finely grated or minced
  • 0.25 tsp Ginger, finely grated or minced
  • 0.25 tsp Ginger, finely grated or minced
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Garam masala
  • 0.5 tsp Garam masala
  • 0.5 tsp Garam masala
  • 1 tsp Cumin powder
  • 1 tsp Cumin powder
  • 1 tsp Cumin powder
  • 1 tsp Deggi chilli powder
  • 1 tsp Deggi chilli powder
  • 1 tsp Deggi chilli powder
  • 1 tbsp Lime juice
  • 1 tbsp Lime juice
  • 1 tbsp Lime juice
  • 3 tbsp Greek yogurt
  • 3 tbsp Greek yogurt
  • 3 tbsp Greek yogurt
  • 1 tbsp Vegetable oil
  • 1 tbsp Vegetable oil
  • 1 tbsp Vegetable oil
  • 0.5 cup Vegetable oil
  • 0.5 cup Vegetable oil
  • 0.5 cup Vegetable oil
  • 1 Bay leaf
  • 1 Bay leaf
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 1 Cinnamon stick
  • 1 Cinnamon stick
  • 6 Cardamon pods
  • 6 Cardamon pods
  • 6 Cardamon pods
  • 1 tbsp Garlic, minced or paste
  • 1 tbsp Garlic, minced or paste
  • 1 tbsp Garlic, minced or paste
  • 1 tsp Ginger, finely grated or paste
  • 1 tsp Ginger, finely grated or paste
  • 1 tsp Ginger, finely grated or paste
  • 600 g Tomatoes, blitzed or chopped tomatoes
  • 600 g Tomatoes, blitzed or chopped tomatoes
  • 600 g Tomatoes, blitzed or chopped tomatoes
  • 20 g Unsalted butter
  • 20 g Unsalted butter
  • 20 g Unsalted butter
  • 1 tsp Deggi chilli powder
  • 1 tsp Deggi chilli powder
  • 1 tsp Deggi chilli powder
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Garam masala
  • 1 tsp Garam masala
  • 1 tsp Garam masala
  • 1 tsp Cumin powder
  • 1 tsp Cumin powder
  • 1 tsp Cumin powder
  • 1 tsp Dried fenugreek
  • 1 tsp Dried fenugreek
  • 1 tsp Dried fenugreek
  • 1 tbsp Honey
  • 1 tbsp Honey
  • 1 tbsp Honey
  • 0.5 tsp Dried dill
  • 0.5 tsp Dried dill
  • 0.5 tsp Dried dill
  • 60 ml Double cream
  • 60 ml Double cream
  • 60 ml Double cream
  • 1 Pomegranate seed
  • 1 Pomegranate seed
  • 1 Pomegranate seed
  • 1 Fresh coriander
  • 1 Fresh coriander
  • 1 Fresh coriander
  • 1 Chaat masala
  • 1 Chaat masala
  • 1 Chaat masala

Equipment

bowlskewersair fryerwok or pan