Air fryer recipe · Starters
Chicken Tikka
Smoky, charred yogurt-marinated chicken cubes with that perfect tandoori bite.
- 40 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 125kcal
- 17.1 gprotein
- 2.0 gcarbs
- 5.7 gfat
- 0.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boneless chicken thigh, cubed500 g
- Hung curd3 tbsp
- Ginger-garlic paste1.5 tbsp
- Kashmiri chilli powder1.5 tsp
- Garam masala1 tsp
- Mustard oil1 tbsp
Method
Build the marinade
Whisk hung curd with ginger-garlic paste, Kashmiri chilli, garam masala, salt and a squeeze of lemon until smooth. Stir in mustard oil last so the marinade clings without going watery.
Coat and rest
Fold the chicken cubes through the marinade until every piece is glossy and coated. Cover and refrigerate at least 2 hours, overnight if you can, so the curd tenderises the meat.
Thread and preheat
Skewer the cubes leaving small gaps so heat circulates, or lay them flat on the perforated tray. Preheat the air fryer for 4 minutes while you let the chicken come off the fridge chill.
Air-fry to char
Arrange in a single layer and brush with a little oil. Air-fry at 200C for 16 minutes, flipping halfway and brushing again, until the edges are blistered and slightly blackened. The chicken is done when it is opaque all the way through with no pink at the centre.
