You’ll Need
For the Chicken
700g boneless chicken thigh fillets
1 tbsp sunflower oil
1 tsp sweet paprika
½ tsp sea salt
½ tsp black pepper
For the Garlic Cream
6 garlic cloves, finely grated
200ml whole milk
100ml double cream
½ tsp ground coriander
½ tsp dried fenugreek
20g butter
To Finish
Chopped coriander or parsley
Cracked black pepper
Optional but Dangerous
Warm crusty bread
Ajika chilli paste
Extra garlic
Method
Preheat your air fryer to 200°C.
Toss the chicken with sunflower oil, paprika, salt and black pepper.
Air fry for 12 minutes, turning halfway, until deeply browned.
Place the garlic and butter in a shallow heatproof dish and air fry at 175°C for 2 minutes.
Stir in the milk, cream, coriander and fenugreek.
Return the dish to the air fryer for 4 minutes, stirring once, until hot but not boiling hard.
Nestle the browned chicken into the garlic cream.
Air fry at 180°C for 7-9 minutes until the sauce lightly thickens.
Check the chicken reaches 75°C in the thickest piece.
Rest for 3 minutes and finish with herbs and black pepper.