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Air Fryer Tikka Pork Stew - A Cozy, Flavor-Packed One-Pot Meal

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds (700 g) pork shoulder, trimmed and cut into 1-inch cubes
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium carrots, peeled and cut into chunks
  • 1 red bell pepper, chopped
  • 1 cup baby potatoes, halved (or use diced waxy potatoes)
  • 1 cup canned crushed tomatoes
  • 1/2 cup plain yogurt (or coconut yogurt for dairy-free)
  • 1/2 cup chicken broth (plus more as needed)
  • 2 tablespoons neutral oil (avocado or canola)
  • 1 tablespoon lemon juice
  • Fresh cilantro, chopped, for garnish
  • Salt and black pepper, to taste
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika (optional, for a subtle smoky note)
  • 1/4–1/2 teaspoon chili powder, to taste
  • 1/2 teaspoon salt

Method
 

  1. Make the spice blend: In a small bowl, mix garam masala, cumin, coriander, turmeric, smoked paprika, chili powder, and salt.
  2. Season the pork: Pat the pork dry. Toss with half of the spice blend and 1 tablespoon oil until evenly coated. Let it sit for 10 minutes while you prep the vegetables.
  3. Prep the veggies: In another bowl, toss onion, carrots, bell pepper, and potatoes with the remaining spice blend and 1 tablespoon oil. Add a pinch of salt and pepper.
  4. Air fry the pork: Preheat the air fryer to 390°F (200°C) for 3 minutes. Arrange the pork in a single layer in the basket. Air fry for 10–12 minutes, shaking halfway, until browned and about 80% cooked.
  5. Air fry the vegetables: Remove the pork and set aside. Add the vegetables to the air fryer basket. Cook at 380°F (193°C) for 10–12 minutes, shaking once, until lightly charred and tender.
  6. Build the stew base: In a large stovetop pot or oven-safe dish, warm a splash of oil over medium heat. Add garlic and ginger and cook 30–60 seconds until fragrant. Stir in crushed tomatoes and chicken broth. Simmer for 3–4 minutes until slightly thickened.
  7. Combine and simmer: Add the air-fried pork and vegetables to the pot. Stir and simmer gently for 8–10 minutes, adding a splash more broth if needed. You want a thick, stew-like consistency.
  8. Finish with creaminess: Lower the heat and whisk in the yogurt and lemon juice. Do not boil after adding yogurt to prevent curdling. Taste and adjust seasoning with salt, pepper, and more chili if desired.
  9. Serve: Ladle into bowls and top with chopped cilantro. Pair with rice, naan, or a simple cucumber salad.