Ninja Speedi - Indian Restaurant Style Tikka Masala From Scratch
Tandoor-chargrilled cuts simmered in a velvety tomato and double cream makhani gravy, richly perfumed with dried fenugreek and garam masala.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 1 Garlic Cloves
- • 1/2 teaspoon Ginger (Grated)
- • 1 tablespoon Tomato Paste
- • 1/4 teaspoon Coriander Powder
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 1/4 teaspoon Kashmiri Chilli Powder
- • 1 tablespoon Tandoori Masala Powder
- • 2 tablespoons Coconut Milk Powder
- • 2 tablespoons Ground Almonds
- • 1.5 tablespoons Sugar
- • 250ml Water (boiling)
- • 120ml Single Cream
- • 1/2 teaspoon (optional) Red Food Colouring Powder
- • 6 pieces Meat / Veg / Paneer
- • 1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 teaspoon Garam Masala Powder
Preparation Steps
flip the SmartSwitch to AIR FRY/HOB
add the coriander, cumin, turmeric, Kashmiri chili powder and tandoori masala powder and mix well
add the coconut milk powder, ground almonds and sugar, stir for 30 seconds adding a little more of the hot water to make a paste
add the cream and red food colouring powder if using and mix through well
select START/STOP to finish cooking
close the lid and flip the SmartSwitch to RAPID COOKER
when the time is up remove the chicken and lift the tray using silicone-tipped tongs
flip the SmartSwitch back to AIR FRY/HOB
to reduce to a thicker sauce you can open the lid up to allow more water to evaporate