Tandoori Chicken with Tikka Masala Vegetable Curry

Cooking method:

Ninja Foodi 11-in-1 SmartLid Multi-Cooker OL550
  • Prep time: 10 mins
  • Total time: 1h 10 mins
  • Skill medium
  • Serves 4 people

Tandoori Chicken with Tikka Masala Vegetable Curry

Recipe tags


  • 1 tsp garlic puree
  • 1 tsp ginger puree
  • 100g tikka masala paste
  • 250ml tomato passata
  • 60ml double cream
  • 100ml water
  • 400g can chickpeas, drained
  • 300g cauliflower florets
  • 2 medium carrots, peeled and cut into 3/4cm diagonal slices
  • 4 200-225g bone in, skin-on chicken thighs, each slitted 3 times across top
  • 2 tbsp oil, divided
  • 3 tbsp tandoori paste
  • 4 tbsp plain full-fat yogurt, divided
  • Salt and pepper, to taste
  • 2 tbsp chopped coriander (leaves and stalks), plus extra leaves, to serve
  • Basmati rice or nan bread to serve

Cooking mode

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  • Step 1

    In a bowl, place chicken thighs, 1 tablespoon oil, tandoori paste, 2 tablespoons yoghurt and seasoning. Mix well and leave to marinate for 30 minutes.

  • Step 2

    Move slider to right position. Select SEAR/SAUTÈ, set to Hi 5. Select START/STOP to begin. Add remaining oil to pot and preheat for 3-4 minutes.

  • Step 3

    Add remaining garlic and ginger puree to pot. Sauté for 1-2 minutes, stirring frequently. Stir in tikka masala paste and sauté for 30 seconds. Select START/STOP to turn off SEAR/SAUTÉ.

  • Step 4

    Add tomato passata, cream, water, chickpeas, cauliflower and carrots to pot. Season to taste.

  • Step 5

    Place the reversible rack in the pot over vegetables, making sure rack is in the higher position. Carefully place chicken thighs, skin side up, on the rack.

  • Step 6

    Close the lid and move slider to the middle position. Select STEAM AIR FRY, set temperature to 200°C and time to 15 minutes. Press START/STOP to begin cooking (the unit will PREHEAT for approximately 8 minutes before cooking begins). Check whether chicken is done after 13 minutes.

  • Step 7

    When cooking is complete, remove chicken and rack from pot and stir in remaining yoghurt and chopped coriander into vegetable curry.

  • Step 8

    Serve chicken with vegetable curry, garnished with extra coriander and basmati rice or naan bread.