Ingredients

For the Sauce

• 1 large onion, diced

• 5 tomatoes, diced

• Garlic, to taste

• Kashmiri chilli powder, to taste

• Ground masala, to taste

• Red chilli powder, to taste

• Turmeric, to taste

• Ground cumin, to taste

• Ground coriander, to taste

• Salt, to taste

• 2 tablespoons sugar

• 1⁄2 cup heavy cream

• Fenugreek leaves (kasuri methi), to taste

For the Chicken

• Chicken, diced into cubes

• Yogurt, enough to coat the chicken

• Kashmiri chilli powder, to taste

• Ground masala, to taste

• Red chilli powder, to taste

• Turmeric, to taste

• Ground cumin, to taste

• Ground coriander, to taste

• Salt, to taste

Method

1. Marinate the chicken:
   Place the diced chicken in a bowl and add the yogurt, Kashmiri chilli powder, ground masala, red chilli powder, turmeric, cumin, coriander, and salt. Mix well until the chicken is evenly coated. Cover and marinate overnight in the refrigerator.

2. Cook the vegetables:
   Heat a little oil in a pan over medium heat. Add the diced onion, tomatoes, and garlic. Cook until the vegetables are softened and lightly browned.

3. Add the spices:
   Season the vegetables with Kashmiri chilli powder, ground masala, red chilli powder, turmeric, cumin, coriander, and salt. Don’t skip any of the spices — they all work together to give the sauce its flavour.

4. Blend the sauce:
   Transfer the cooked vegetables to a blender and blend until completely smooth.

5. Finish the sauce:
   Pour the blended sauce back into the pan. Add the sugar, heavy cream, and fenugreek leaves. Stir well and let the sauce gently simmer.

6. Cook the chicken:
   Place the marinated chicken in an air fryer and cook at 195°C (383°F) for 12 minutes, or until cooked through.

7. Combine:
   Add the cooked chicken to the creamy sauce and stir until the chicken is well coated. Allow everything to simmer together for a few minutes so the flavours can combine.

8. Serve:
   Serve hot with rice, naan, or your favourite flatbread.