This rich and unctuous but incredibly easy curry is made in the air fryer from start to finish, and the delicious char you can achieve on chicken with an air fryer is unrivalled (unless you happen to own a tandoor oven!). You’ll need an air fryer cake tin insert for this recipe – one that’s compatible with your air fryer model.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
312
Ingredients
FOR THE CHICKEN
500 g chicken thigh fillets, cut into bite-size pieces
2 Tbsp. medium curry powder
1 1/2 tsp. sweet smoked paprika
2 garlic cloves, crushed
2 cm piece fresh root ginger, peeled and finely grated
125 g natural yogurt
FOR THE SAUCE
25 g butter, chopped
1 onion, finely chopped
1 Tbsp. tomato purée
500 g passata
1 tsp. caster sugar
200 ml hot chicken stock
TO SERVE
100 g natural yogurt
Small handful coriander leaves, roughly chopped
Directions
Step 1In a medium non-metallic bowl, mix all the chicken ingredients together with plenty of salt and freshly ground black pepper. Cover and chill to marinate for at least 30min, up to 1 day.
Step 2 Preheat air fryer to 200°C. Using tongs, remove the chicken pieces from the marinade bowl, gently shaking off excess marinade, and place in the air fryer basket in an even layer (reserve marinade bowl) and cook for 15min, turning halfway through, until the chicken is lightly charred and cooked through.
Step 3Remove chicken to a plate. Put the butter and onion into an air fryer cake tin insert and cook in the air fryer (no need to clean it first) for 13-15min, stirring halfway, until the onion has softened.
Step 4Add the tomato purée, passata, sugar, stock, cooked chicken (along with any resting juices) and the reserved excess marinade to the onion mixture. Stir, then cook for a further 15min, stirring halfway, until the sauce has slightly reduced. Stir through the remaining 100g yogurt, sprinkle over the coriander and serve.
GH TIP To make your curry without an air fryer, prepare to end of step 1, then arrange chicken on a baking sheet and cook under a preheated grill on high for 20-25min, turning halfway, until lightly charred. Melt butter in medium pan over low hob heat. Add onion and cook for 10min, until softened. Stir in the tomato purée, passata, sugar, stock and grilled chicken and bubble for a further 15min, until the sauce has slightly reduced, stirring regularly. Complete recipe to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
