Chicken Tikka is one of the most popular Indian dishes worldwide, known for its smoky aroma, vibrant color, and rich spice profile. Traditionally cooked in a clay tandoor, this version uses an air fryer for convenience and healthier cooking without losing authenticity.
The dish uses a two-step marination process — the first marinade tenderizes the chicken with lime juice, salt, and ginger-garlic paste. The second adds yogurt, mustard oil, and aromatic spices like tandoori masala, Kashmiri red chili powder, and garam masala, ensuring a deep, layered flavor.
Cooking in an air fryer gives the chicken a charred look and slightly smoky taste while keeping it succulent. Onion and bell pepper cubes can be cooked alongside for a true restaurant-style presentation. A final basting with butter before serving adds richness and enhances the flavors.
Chicken Tikka can be served as a standalone starter with mint chutney, or you can tuck it into naan, rolls, or wraps for a filling meal.
First Marinade
In a bowl, combine chicken with ginger-garlic paste, lemon juice, and salt. Mix well and rest for 20 minutes.
Second Marinade
In another bowl, whisk yogurt, mustard oil, and all spices. Add chicken pieces and coat evenly. Cover and refrigerate for 1–2 hours (overnight for best flavor).
Grill/Air Fry
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Air Fryer: Preheat to 190°C (375°F). Place marinated chicken on the tray and cook for 15–18 minutes, turning once, until golden and slightly charred.
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Oven: Preheat to 220°C (425°F). Thread chicken onto skewers, place on a greased tray, and bake for 20 minutes, basting with oil/butter midway.
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Stovetop Grill Pan: Heat with a little oil and cook on medium heat until charred and cooked through, ~15 minutes.
Serve
Garnish with coriander, onion rings, and lemon wedges. Serve hot with green chutney.
Tips and Tricks
- Double marination — This step ensures juicy chicken with deep flavor.
- Don’t overcrowd — Cook in batches if needed for even browning.
- Butter basting — Adds richness and helps with a charred look.
- Skewer option — Thread chicken, onions, and peppers onto skewers before air frying for easy serving.
- For smoky flavor — Add a quick dhungar (charcoal smoke) after cooking.
Frequently Asked Questions
Yes, thighs stay juicier and are more forgiving if slightly overcooked.
Yes, bake at 220°C (428°F) for 20–25 minutes, turning once halfway.
Yes, freeze in a ziplock bag for up to 1 month; thaw before cooking.
Reduce Kashmiri chili powder and tandoori masala, or use mild paprika for color.
