Ninja Speedi Indian Chicken Tikka Masala

Bottom of the Pot:

1. Marinate the Chicken: In a large bowl, combine the chicken, yogurt, lemon juice, garlic, ginger, chili powder, ground cumin, garam masala, and salt. Mix until fully combined. Cover and marinate for at least 30 minutes, preferably overnight.

2. Sear the Chicken: Add 2 tablespoons of olive oil to the Ninja Speedi pot. Set to Sear/Sauté Level 5. Once hot, add the marinated chicken and cook for 5-6 minutes until lightly browned. Transfer the chicken to a plate and set aside.

3. Sauté the Aromatics: Discard any remaining marinade in the pot. Add 1 tablespoon of olive oil, then add the diced onion, minced garlic, and grated ginger. Sauté for 3-5 minutes until the onions turn translucent.

4. Add Spices: Stir in paprika, ground coriander, garam masala, salt, and turmeric. Sauté for 1 minute to release the spices' flavors.

5. Create the Sauce: Stir in the tomato passata and cook for 2-3 minutes until thickened. Then, add the coconut milk and cook for an additional 5 minutes.

6. Simmer the Curry: Once bubbling, return the chicken to the pot. Reduce the setting to Sear/Sauté Level 3 and allow the masala to simmer for 10 minutes, stirring occasionally. If the sauce appears too thin after 8 minutes, mix the cornflour with 3 tablespoons of water and add it to the pot, stirring until thickened.

7. Finish with Coriander: Once the chicken is cooked through, stir in the chopped coriander. Switch off the Ninja Speedi, close the lid, and let the curry keep warm.

Crisping Tray (Optional)

1. If using cauliflower rice instead of basmati rice, cook it on Sear/Sauté Level 5 in a little oil for 3-5 minutes before making the curry. Set aside and reheat in the microwave when the curry is finished.

Serving

1. Divide the curry among four bowls and serve with microwave basmati rice or cauliflower rice. Enjoy your flavourful Chicken Tikka Masala!