AIRFRYER BUTTER CHICKEN KEBABS

Impress yourself with these airfryer butter chicken kebabs. No joke, they will rival your local curry house for sure. By airfryering the kebabs, it makes the chicken succulent and juicy but still gives that charred, tandoori coating that compliments the full flavoured and rich curry. If you don't have an airfryer, you can obviously cook the kebabs in the oven or under the grill. Serve with basmati rice, naan and all the Indian sides for the ultimate fakeway experience.

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AIRFRYER BUTTER CHICKEN KEBABS

SERVES:4 MADE IN: 50 mins +overnight marinading /DIFFICULTY:Easy/medium / meaty

INGREDIENTS

For the marinade:

640g skinless chicken thighs, diced

200g plain yoghurt

Zest & juice of 1 lemon

1 tsp chilli powder

1 tsp garam masala

½ tsp turmeric

4 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tbsp sea salt

2 red chillies, mashed

For the curry:

50g unsalted butter

1 tbsp vegetable oil

1 red onion, finely chopped

8 garlic cloves, minced

1 tbsp tomato puree

500g passata

400ml chicken stock

2 green chillies, sliced

1 tbsp fresh ginger, grated

4 green cardamom pods

2 cloves

1 tbsp garam masala

1 tsp chilli powder

1 cinnamon stick

1 tbsp cumin seeds

1 tsp ground coriander

1 tsp turmeric

1 tsp fenugreek

200ml coconut milk

Chopped coriander, to garnish, optional

METHOD

1. In a large bowl, mix all the marinade ingredients together. Tip in the chicken and make sure each piece is well coated. Cover and place in the fridge for at least 4 hours. Ideally overnight.

2. In a large saucepan, melt the butter and oil on a medium heat. Add the cumin seeds, cinnamon, cardamom and cloves and toast until you can smell the aromatics.

3. Tip in the onion and allow to cook for 10 minutes or until soft.

4. Stir in the ginger, garlic, green chilli, tomato paste, garam masala, coriander, turmeric, chilli powder and fenugreek and cook for 1 minute.

5. Pour in the passata and chicken stock and simmer on a gentle heat for 15 minutes or until the sauce has thickened. Remove the cinnamon stick and the woody shells of the cardamom pods.

6. In a food processor or with a hand blender, whiz the sauce until silky smooth.

7. Add the curry back to a clean saucepan and add the coconut milk. Place on a low-medium heat and allow to simmer for 10 minutes or until the sauce has reduced into a thick and glossy sauce.

8. To assemble the kebabs, soak the bamboo sticks for at least 20 minutes in water.

9. Thread the chicken onto the skewers and place in the airfryer for 15 minutes at 200c. Turn them over half way to ensure they are evenly cooked and charred in places. If they are not cooked through enough, cook for another 5 minutes.

10. To serve, spread spoonfuls of the sauce on plates and place the kebabs on top. Spoon more curry on top and sprinkle with chopped coriander. Or simply push the chicken off the skewers and stir the pieces into the curry. Serve with basmati rice, naan and spring greens if you wish.