Air Fryer Chicken Tikka
Why this recipe works
- Layered spice: Garam masala, cumin, coriander, paprika and chilli create warmth and depth without needing a long cook.
- Tandoor-style edges: High air-fryer heat helps the yoghurt marinade catch and colour, giving the chicken lightly charred edges.
- Simple technique: The marinade does most of the flavour work, and the air fryer keeps the cooking fast and easy to control.
Get the most out of this recipe
Adjust the heat
- Make it milder: Replace the hot chilli powder with more sweet paprika for colour and warmth without the extra heat.
- Add more heat: Increase the chilli powder slightly or finish with a pinch of chilli flakes before serving.
- Keep the spice balanced: Serve with yoghurt, raita or a cucumber salad to soften the chilli and brighten the spices.
Timing notes
- Marinating time matters: A short room-temperature marination gives the chicken flavour and helps the yoghurt coating cling before cooking.
- Best served hot: Chicken tikka is at its juiciest straight from the air fryer after a brief rest.
Texture tips
- Keep the chicken juicy: Cut the chicken into generous pieces rather than small chunks so they do not dry out before the edges colour.
- Encourage charring: Arrange the chicken in a single layer and cook in batches if needed so the hot air can circulate properly.
Make-ahead tips
- Prepare ahead: The chicken can be marinated ahead and kept covered in the fridge until ready to cook.
- Reheat gently: Reheat leftovers in the air fryer at 180°C (355°F) until piping hot throughout.
- Freezer-friendly: Cool cooked chicken quickly, freeze in a sealed container, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, whisk the yogurt with finely grated garlic and ginger, then add the zest and juice of the lemon. Stir in the ground cumin, ground coriander, garam masala, sweet paprika, hot chilli powder, and fine sea salt.
- Cut the chicken into generous bite-sized pieces and add to the bowl, turning until thoroughly coated. Cover and marinate for 30 minutes at room temperature.
- Heat the air fryer to 200°C (390°F) for 3 minutes. Toss the chicken with the sunflower oil, then arrange in the basket in a single layer (cook in batches if needed).
- Air fry for 10 to 14 minutes, turning halfway, until lightly charred at the edges and cooked through. The chicken should be piping hot in the centre with no pink remaining.
- Rest for 2 minutes, then scatter over the fresh coriander. Serve straight away with rice or naan, if you like.
Recipe notes
Tips
- For a more tandoor-like finish, keep the pieces slightly larger so they stay juicy, and do not overcrowd the basket so the edges can colour.
- If cooking in batches, keep the first batch warm in a 100°C (210°F) oven while you air fry the rest.
- Food safety: if serving to young children, older adults, or anyone who is pregnant or immunocompromised, use pasteurised yogurt and ensure the chicken is cooked until piping hot throughout.
Substitutions
- Replace Chicken breast with Chicken thighs for a slightly juicier result; add 2 to 4 minutes to the air-fry time if needed.
- Replace Hot chili powder with Sweet paprika for a milder tikka.
Storage
- Refrigerate up to 3 days
- Cool quickly and refrigerate in a sealed container. Reheat in the air fryer at 180°C (355°F) for 4 to 6 minutes until piping hot, or freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Milk
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