Meal Prep · Indian
Air Fryer Tandoori Chicken Tikka
Savor the authentic taste of tender, smoky, and spicy Indian chicken tikka made effortlessly in your air fryer.
Ingredients
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Step-by-step- In a large bowl, combine Greek yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, ground cumin, ground coriander, black pepper, salt, lemon juice, mustard oil, kasuri methi (if using), and red food color (if using). Mix thoroughly to form a smooth marinade.
- Add the chicken cubes to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, or even overnight for the best flavor.
- Preheat your air fryer to 375°F (190°C) for 5 minutes.
- Thread the marinated chicken onto skewers, if desired, or arrange the pieces in a single layer in the air fryer basket without overcrowding. You will likely need to cook in batches.
- Air fry for 18-25 minutes, flipping the chicken halfway through, until it is cooked through, tender, and slightly charred at the edges. The internal temperature should reach 165°F (74°C).
- Serve hot with a squeeze of fresh lemon juice, a sprinkle of chopped cilantro, and a side of mint chutney or raita.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Fat | 18 g |
| Carbohydrates | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover chicken tikka in an airtight container in the refrigerator.
Freezer Up to 3 months
Freeze cooked chicken tikka in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Reheat Air Fryer/Microwave
Reheat in the air fryer at 350°F (175°C) for 5-7 minutes, or microwave until heated through, ensuring it doesn’t dry out.
Chef’s Corner
- For the most tender and flavorful chicken, marinate it for at least 2 hours, or even better, overnight. The longer the marinade, the deeper the flavor will penetrate.
- Do not overcrowd the air fryer basket. Cook in batches to ensure proper air circulation, which leads to even cooking and crispier results. Overcrowding will steam the chicken instead of crisping it.
- If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken to prevent them from burning in the air fryer.
- Adjust the spice level to your preference. For more heat, add extra red chili powder or a pinch of cayenne pepper.
- A brush of melted butter or ghee after cooking adds a lovely sheen and richness to the tikka.
