Air fryer recipe · Starters
Til Chicken Sesame Tikka
Sesame-crusted chicken chunks that toast to a nutty crunch over a tangy curd and spice marinade.
- 20 minTotal time
- 195°CAir fryer
- 4Serves
- Non-vegetarianDiet
Nutrition per serving
- 150kcal
- 16.7 gprotein
- 1.5 gcarbs
- 8.9 gfat
- 0.1 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken thigh chunks300 g
- White sesame seeds4 tbsp
- Thick curd3 tbsp
- Roasted cumin powder1 tsp
- Green chilli paste1 tbsp
- Lemon juice1 tbsp
Method
Mix the curd marinade
Whisk the thick curd with roasted cumin, green chilli paste, lemon juice and salt into a tangy coating. The acidity from lemon and curd brightens the chicken and balances the richness of the sesame to come.
Marinate the chicken
Toss the chicken chunks in the marinade until evenly covered and rest them for thirty minutes. This pause lets the cumin and chilli sink in while the curd begins to tenderise the meat.
Roll in sesame
Spread the white sesame seeds on a plate and press each marinated chunk into them until thickly studded. A heavy sesame crust is what gives this tikka its toasty crackle and pale-gold look.
Arrange with space
Set the sesame-coated chunks apart on the basket tray so the seeds toast rather than steam. Crowding traps moisture and the sesame will slip off instead of crisping on.
Air-fry to a toast
Air-fry at 195C for 13 minutes, turning once midway so the seeds brown on all sides. The tikka is ready when the sesame crust is golden and nutty, with no pink at the centre and juices that run clear.
