Indian
Indian - Chicken Curries
Ninja Speedi - Indian Restaurant Style Rogan Josh From Scratch
Chef's Menu Description
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 1 Chicken Breast
- • 1 tablespoon Ghee / Unsalted Butter
- • 1 tablespoon Vegetable Oil
- • 1 Bay Leaf
- • 3 Cardamom Pods
- • 3" Cassia Bark (Cinnamon Stick)
- • 1/2 teaspoon Cumin Seeds
- • 120g (chopped finely) Shallots / Brown / White Onions
- • 1/2 teaspoon Salt
- • 2 large grated Garlic Paste
- • 2 cm grated Ginger Paste
- • 3 sliced Green Finger Chillies
- • 2 teaspoons Kashmiri Chilli Powder
- • 2 teaspoons Mild Madras Powder
- • 1 teaspoon Turmeric Powder
- • 2 Tomato (diced)
- • 300ml Water (boiling)
- • 2 tablespoons Plain Yoghurt
- • 1/4 teaspoon Ground Fennel Seeds
- • 1/8 cup Fresh/Chopped Coriander
Preparation Steps
1
Phase 1
flip the smartswitch to air fry/hob
2
Phase 2
to the pan add the cumin seeds, onions and salt and sauté for 5 minutes stirring occasionally
3
Phase 3
add the garlic, ginger, green chillies, Kashmiri powder, curry powder, turmeric and tomatoes and continue to sauté for a further 5 minute stirring occasionally
4
Phase 4
add the boiling water, remove the hard spices (which should have floated to the top) and mix well
5
Phase 5
select start/stop to finish cooking
6
Phase 6
close the lid and flip the smartswitch to rapid cooker
7
Phase 7
when the time is up remove the chicken and lift the tray using silicone-tipped tongs
8
Phase 8
flip the SmartSwitch back to AIR FRY/HOB