Chicken Tikka Bowls

Chicken:

± 8 free-range chicken thighs, skinless & deboned 

2 Tbsp tikka spice mix

1 tsp sea salt 

125ml double cream plain yoghurt

1 tsp garlic, grated

2 tsp ginger, grated 

1 Tbsp fresh lemon juice

Coriander & mint yoghurt sauce:

1 small bunch coriander leaves

1 small bunch mint leaves 

2 Tbsp fresh lime juice

1 small green chilli, seeds removed 

Pinch sea salt

½ tsp ground cumin

250ml double cream plain yoghurt 

To serve:

2 x store bought naan breads

Garlic butter, homemade or storebought, melted 

Lime wedges

Coriander leaves 

Cooked rice

For the chicken:

Combine all ingredients in a mixing bowl.

Mix well until the chicken is thoroughly coated.

Let the chicken marinate for at least 30 minutes, but ideally overnight for the best flavour. 

Transfer the thighs to the Cuisinart Air Twin XXL Air Fryer basket.

Place the basket in the Air Fryer. 

Select Air Fry, and set the time to 15 minutes (depending on the size of your thighs) and the temperature to 200˚C.

Press Start.

For the sauce:

Place all ingredients in Cuisinart Pixie Chopper.

Blend until it reaches a nice smooth consistency.

Taste to adjust seasoning. 

To serve:

5 Minutes before the chicken is ready, place naan in the other Air Fryer basket. 

Select Air Fry, and set the time to 3-5 minutes (depending on package instructions) and the temperature to 200˚C.

Press Start.

As soon as the naan bread is ready to serve, brush with melted garlic butter. 

Plate a little rice into two bowls. 

Divide the chicken thighs and naan between the bowls.

Drizzle generously with coriander and mint yoghurt. 

Scatter with fresh coriander leaves, serve with plenty of lime wedges and enjoy!