Air fryer recipe · Mains
Chicken Tikka Platter
Boneless thigh cubes coated in a besan-thickened tandoori marinade and air fried until charred and juicy. Serve over onion rings with a squeeze of lemon.
- 40 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 180kcal
- 21.5 gprotein
- 7.8 gcarbs
- 7.4 gfat
- 1.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- boneless chicken thigh600 g
- thick yogurt3/4 cup
- ginger garlic paste2 tbsp
- kashmiri red chili powder2 tsp
- garam masala1 tsp
- roasted gram flour2 tbsp
- lemon juice1 tbsp
- mustard oil1 tbsp
- salt1 tsp
- onion rings1 cup
Method
Cut
Trim the thighs and cut them into large, even cubes. Same-size cubes cook at the same rate, and the bigger pieces stay juicy inside while the marinade chars nicely on the outside for a proper platter.
Marinate
Mix the yogurt, ginger garlic paste, chili powder, garam masala, roasted gram flour, lemon juice, mustard oil and salt into a thick paste. Coat the chicken and chill for at least 2 hours. The gram flour thickens it so it clings and browns.
Skewer and rest
Thread the cubes onto skewers or spread them in a single layer with space between the pieces, then let them come to room temperature. Cold meat cooks unevenly, so this warm-up helps them roast right through.
Preheat
Preheat the air fryer to 200°C for a few minutes. A hot basket sears the marinade the instant the chicken lands, which sets the colour fast and stops the pieces from drying out as they cook.
Air fry
Air fry at 200°C for 16 min, turning and basting once, until the edges are charred and a piece cut open shows no pink with the juices running clear. Basting keeps the surface moist so it chars without going dry.
