Air Fryer Chicken Tikka Masala (Indian Style)
Juicy, spiced Indian chicken tikka cooked in the air fryer in just 22 minutes. All the flavor of a restaurant-style tikka with a fraction of the effort.
Ingredients
- 250 g (55 lbs) boneless chicken, cut into cubes
- 2 tablespoons thick yogurt
- ½ teaspoon paprika
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- 1 teaspoon vinegar
- 2 teaspoons olive oil
- 3 pinches food color
- Salt to taste
Instructions
- Prep the chicken: Take 250g (55 lbs) of boneless chicken and cut it into even cubes. Rinse them well under cold water, then pat completely dry with a kitchen towel.
- Make the marinade: In a mixing bowl, add the yogurt, ginger powder, garlic powder, black pepper, cumin powder, paprika, turmeric, kasuri methi, vinegar, olive oil, food color, and salt. Mix it all together into a smooth, even paste. Add the chicken cubes and coat them thoroughly.
- Marinate: Cover the bowl and put it in the fridge for at least 3 to 4 hours. Overnight marination works even better if you want extra soft, tender chicken. After the marination time is up, give it a good stir to redistribute the masala before threading.
- Prepare the skewers: Soak your wooden skewers in water for 5 to 10 minutes so they don’t burn in the air fryer. Thread the chicken cubes onto each skewer. I fit about 4 pieces per skewer, but adjust based on the size of your air fryer basket.
- Preheat the air fryer: Preheat your air fryer to 180°C (360°F) for 3 minutes. Don’t skip this step.
- Load the basket: Lightly spray or brush the air fryer basket with oil. Place the chicken skewers in the basket with a little space between each one. Don’t crowd them.
- Air fry: Cook at 180°C (360°F) for 22 minutes. At the 10-minute mark, flip the skewers and give them a light spray of oil on top. This helps both sides cook evenly and keeps the chicken juicy. If you marinated overnight, you can cook at 200°C (400°F) for 12 to 14 minutes instead.
- Serve: Serve hot straight from the basket with your favorite sauce or alongside whatever you like best.
Notes
- Don’t skip the marination. It’s what makes the chicken tender and juicy instead of dry.
- Pat the chicken dry before marinating. Excess water dilutes the masala coating.
- Preheat the air fryer every time. Starting cold steams the chicken and kills the crust.
- Flip halfway through and spray with oil so both sides brown evenly.
- Leave space between skewers in the basket. Crowding traps steam and prevents browning.
Nutrition
Calories: 115kcal