Tandoori chicken tikka is a classic Punjabi appetizer and/or main course. Tender chicken breast marinated in a flavorful, perfectly spiced marinade with plenty of bold flavor - does it get much better? This air fryer authentic tandoori chicken tikka takes only 20 minutes to make in the air fryer. Served with fresh or store-bought naan as a chicken tikka kebab, topped with fresh homemade kachumber salad, you've got a quick, easy dinner!
I am going to preface this by saying that tandoori-style chicken tikka and chicken tikka masala are two different recipes.
Chicken tikka masala is more similar to the popular dish, butter chicken with tikka masala sauce, whereas this tandoori chicken tikka is a dry chicken recipe. Traditionally, chicken tikka is made in a tandoor - a clay oven.
I mean, I'd be lying if I said that the air fryer completely mimics a tandoor, because well, it's in a league of its own. I will say though, that the air fryer is such a great way to get a char on the chicken. The air circulates all around the chicken, making it a great homemade substitute. The air fryer works just as well for making homemade seekh kebabs, too!
Chicken tikka is marinated in thick yogurt, and a mix of spices. It gets its bright red colour from Kashmiri chilli powder, which is actually pretty mild in spice.
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Ingredients
- Boneless, skinless chicken breasts: The cut of meat you use is a matter of preference. Generally, chicken tikka is made with breast meat.
- Greek yogurt: Greek yogurt is thicker in consistency which makes for a great base for the marinade, and crust for the chicken.
- Tandoori masala: Tandoori masala is a mix of several aromatic spices, including coriander powder, fenugreek [kasuri methi], amchur [mango powder], and cardamom. It is much easier to use a pre-mixed tandoori masala than use each spice individually.
- Kashmiri red pepper: Kashmiri red pepper is mild, and mostly adds the iconic red colour to the chicken marinade.
- Red chili powder: Adjust this according to your spice tolerance.
- Garlic
- Ginger
- Red onions
- Green bell pepper
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Cut the chicken, vegetables and garlic - Chop the chicken, bell peppers and onions into even-sized chunks. Peel and mince the garlic.
In a mixing bowl, add the yogurt, ginger, garlic and spices. Mix well until all the spices are combined.
Add the cubed chicken to the marinade, and massage the marinade into the chicken with your hands or with tongs. Make sure that each piece is evenly coated.
Add the onions and peppers, mix together. Let the chicken marinate for 20-30 minutes. If you can do it overnight, I highly recommend it!
Add the chicken to the air fryer basket in a single layer, and spray with avocado or olive oil cooking spray.Air fry the chicken at 390°F for 20 minutes. For best results, turn at the 10 minute mark.
Serve the chicken with some freshly squeezed lemon juice, and serve with naan or basmati rice. Another great way to finish is with some lime juice, and sprinkled chaat masala!
Expert Tip
Always pat your chicken dry before adding it to the marinade! You do not want to add extra moisture to the marinade, and it will stick better to a dry surface!
If you want to barbecue this recipe, I recommend using bamboo or metal skewers to keep the chicken tikka pieces together, much like you would in a tandoor. Use high heat on the barbecue, to get a nice char!
Substitutions
- Chicken breasts: Feel free to use chicken thighs if you prefer dark meat. You can alternatively break down a whole chicken, to make a more traditional tandoori chicken recipe.
- Greek yogurt: You can strain plain yogurt to get rid of the excess liquid, if you do not have greek yogurt on hand. This is an extra step, and will add a little bit of time to the prep.
- Kashmiri red pepper: Sweet paprika is a good alternative for red colour.
- Red chilli powder: Use cayenne pepper instead of Indian red chilli powder.
- Ginger and garlic: You can purchase pre-made ginger garlic paste at many South Asian stores, or from the international food aisle of the grocery store. It is very common in Indian cooking, and is very easy to have on hand!
- Tandoori masala: While tandoori masala has a few extra spices, you can also use garam masala powder in place if you wish.
Variations
- You may use paneer in this recipe to make paneer tikka instead, for a vegetarian twist!
- You can use this same marinade on chicken wings, to make tandoori chicken wings for a game night!
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Mixing bowls
- Air fryer
Storage
This chicken will store well in an airtight container for 1-2 days in the fridge. You can reheat in the oven or air fryer, wrapped in foil to prevent it from getting overly charred or brown.
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Authentic Tandoori Chicken Tikka {Air Fryer}
Ingredients
- 10 oz Chicken breasts boneless, skinless, cubed
- 1 Green bell pepper cubed
- 1 Red onion cubed
- ½ cup Greek yogurt
- 1 tablespoon Tandoori masala
- 1 tablespoon Garlic minced
- 1 tablespoon Ginger minced
- 2 teaspoon Kashmiri red pepper
- 1 teaspoon Red chilli powder
Equipment
Instructions
- Prepare the marinade: In a mixing bowl, add the yogurt, ginger, garlic and spices. Mix well until all the spices are combined.
- Marinate the chicken: Add the cubed chicken to the marinade, and massage the marinade into the chicken with your hands or with tongs. Make sure that each piece is evenly coated. Add the onions and peppers, mix together. Let the chicken marinate for 20-30 minutes.
- Cook: Add the chicken to the air fryer basket in a single layer, and spray with avocado or olive oil cooking spray. Air fry the chicken at 390°F for 20 minutes. Turn at the 10 minute mark.
- Serve: Serve the chicken with some freshly squeezed lemon juice, and serve with naan or basmati rice.
Notes
- Always pat your chicken dry before adding it to the marinade! You do not want to add extra moisture to the marinade, and it will stick better to a dry surface!
- If you want to barbecue this recipe, I recommend using bamboo or metal skewers to keep the chicken tikka pieces together, much like you would in a tandoor. Use high heat on the barbecue, to get a nice char!
Sareena
The air fryer works really well to make this chicken tikka.. I always find the oven recipes to be underwhelming. I cut down the spice a little bit because I don't like super spicy food, and it was really good!! I made wraps with tortillas that I had at home 🙂
Sunena Anand
Great idea, Sareena! Happy to hear you enjoyed it!