Air-Fried Spiced Chicken Tikka Curry with Fragrant Cardamom Rice and Leftover Dahl Fry

1.Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil with the cardamom pods and a pinch of salt. Add the rice, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.

2.Once the rice is cooked, gently fold in the leftover dahl fry, mixing well to combine. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

3.In a large bowl, combine the chicken pieces with chicken tikka masala powder, curry powder, turmeric, garlic granules, and plain flour. Mix well to coat the chicken evenly and set aside for 10 minutes to marinate.

4.Preheat the air fryer to 200°C (390°F). Lightly brush or spray the air fryer basket with vegetable oil to prevent sticking.

5.Place the marinated chicken pieces in a single layer in the air fryer basket. Air fry for 10-12 minutes, shaking the basket halfway through, until the chicken is cooked through and has a lightly crisp exterior.

6.While the chicken cooks, heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat. Add the diced carrots and sauté for 3 minutes until slightly softened.

7.Add the air-fried chicken pieces to the skillet and pour in the leftover butter chicken masala sauce, stirring to combine with the chicken and carrots. Reduce heat to medium-low, cover, and simmer for 5-7 minutes, stirring occasionally, until the sauce is thickened and flavors meld.

8.Stir in the halved cherry tomatoes and chopped wild garlic leaves. Cook uncovered for another 2-3 minutes until the tomatoes soften slightly and wild garlic is fragrant.

9.Taste the curry and adjust salt if needed. Remove the cardamom pods from the rice before serving.

10.Serve the air-fried spiced chicken tikka curry hot, spooned over or alongside the fragrant cardamom rice mixed with dahl fry. Garnish with fresh coriander leaves if desired for a fresh herbal note.