Method:

1. Cook Crumbed Chicken Strips from frozen at 180°C in the airfryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through cooking.
2. Heat the oil in a large pot or deep pan over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent.
3. Reduce the heat to low and add the garam masala, turmeric, ground cumin, paprika and cook for about 2 minutes.
4. Add the garlic, ginger and tomato paste. Cook for 1-2 minutes until fragrant.
5. Add vegetable stock to the pan. Bring to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally.
6. Pour in the cream. Stir well to combine and let the sauce simmer gently for another 5-10 minutes until it thickens slightly to your desired consistency. Season the sauce generously with salt and black pepper to taste.
7. Gently add the cooked chicken strips to the masala sauce.
8. To make the sauce, combine yoghurt, mint, and cucumber, then mix and season well.
9. Serve with rice of choice, roti and coriander.