Air Fryer Chicken Tikka

Ingredients

• 500 g boneless chicken, in 3 cm cubes
• ½ cup thick yogurt
• 1½ tsp red chilli powder
• 1 tbsp ginger-garlic paste (or 3 garlic cloves, grated)
• 1 tsp garam masala (optional)
• ¼ tsp turmeric (optional)
• Juice of ½ lemon (optional)
• 1 onion, in chunks (optional)
• 1 capsicum, in chunks (optional)
• Salt, 1 tbsp oil

Steps

1. Whisk the yogurt with the ginger-garlic paste, red chilli powder, garam masala, turmeric, lemon juice, salt and oil into a smooth marinade thick enough to coat the chicken rather than run off it.
2. Add the chicken cubes and coat thoroughly.
3. Cover and marinate for at least 30 minutes, or overnight in the fridge — the longer rest lets the yogurt's acidity tenderize the meat and the spices work past the surface.
4. Thread the chicken onto skewers alternating with the onion and capsicum chunks, or spread in a single layer in the basket.
5. Preheat the air fryer to 200°C.
6. Air fry for 7 minutes.
7. Turn the skewers or pieces over.
8. Air fry for a final 8 minutes, until charred outside.
9. Check the thickest piece with a thermometer — it should read 74°C at the center, rather than judging by color alone.
10. Serve with sliced onion, lemon and mint chutney while still hot, so the char stays fragrant rather than fading as it cools.

Tip: Thighs stay juicier than breast and are harder to overcook.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage