Add the cooked chicken pieces and stir to coat, then serve with basmati rice. Pinch Of Nom Air Fryer by Kate and Kay Allinson is published by Bluebird, priced £20. Photography by Mike English.

Spread the mixture all over the chicken fillets and cook in the oven for 25-30 minutes until cooked through. Remove from the oven and serve with radishes, spring onions and red chilli, if you like ...

Place the chicken on a plate and sprinkle over half of the herb and spice mixture, rubbing it into the cuts and over all sides. Leave to marinate, covered in the fridge, for 30 minutes. 2 Preheat ...

You can ditch the frozen processed chicken nuggets for healthier, tastier options says Pinch of Nom’s Kay Allinson How to make Pinch of Nom’s air fryer chicken tikka masala and blueberry muffins ...

For the chicken tikka: 50g fat-free Greek yoghurt; 1tbsp fresh lemon juice; A few drops of red food colouring (optional); 500g skinless chicken breast, cut into evenly sized 2.5cm cubes.

Preparation 1. In a large, nonstick skillet, heat the olive oil over medium heat. 2. In a medium bowl, combine thyme, paprika, garlic powder, salt and pepper.

For the chicken tikka: 50g fat-free Greek yoghurt; 1tbsp fresh lemon juice; A few drops of red food colouring (optional) 500g skinless chicken breast, cut into evenly sized 2.5cm cubes; For the sauce: ...