This tandoori chicken tikka recipe is an authentic way to enjoy an Indian favorite at home, without using a tandoor! Tender chicken breast marinated in a flavorful, perfectly spiced tandoori 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.
Why You'll Love This Recipe
- No tandoor needed: Indian restaurants typically prepare this dish in a tandoor oven, which is an Indian clay oven. Using a tandoor gives the best smokey flavor from the high temperatures, but they are not commonly found in homes. The air fryer replicates a similar char from the air circulating around the chicken pieces as they cook.
- Versatile uses: Tandoori chicken tikka (murgh tikka) is delicious on its own, but this recipe is a fantastic base for many other Indian dishes. The marinated chicken is used in traditional butter chicken recipes, as well as chicken tikka masala with the addition of tikka masala sauce. Once you master this recipe, the options are endless in Indian cuisine.
- Flavorful marinade: The boneless chicken pieces are full of flavor thanks to the flavorful chicken tikka marinade. Thick yogurt mixed with tandoori masala spices and just the right amount spice elevate plain chicken breasts into something very special.
Ingredient Notes
Get Your Pantry Ready to Cook!
For more detailed information on many of the ingredients used in this recipe, check out this guide to 20 pantry staple ingredients in Indian cooking!
- Boneless chicken breasts: The cut of chicken you use is a matter of preference. Generally, chicken tikka is made with breast meat as it is generally meatier and can make larger chunks.You will want to make sure the skin is removed.
- Greek yogurt: Greek yogurt is thicker in consistency which makes for a great base for the marinade. It does not add excessive moisture to the exterior of the pieces of chicken, which helps achieve the desired char. You'll notice the difference in this Greek Yogurt BBQ Chicken too.
- Tandoori masala: Tandoori masala is a mix of several aromatic spices, including coriander powder, kasuri methi (fenugreek), amchur (dried mango powder) and cardamom, mixed into a fine powder. 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 instead of using red food coloring.
- Red chili powder: Adjust this according to your spice tolerance. This is not to be confused with chili powder found in most North American grocery stores, which is a blend of spices.
- Ginger-Garlic paste: You can commonly find premixed ginger and garlic paste in the Indian foods section of your grocery store, or in an Indian supermarket. The two pastes are ground together finely, and are used in the base of almost all Indian recipes.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Chicken breasts: You can substitute chicken breasts with chicken thighs if you prefer dark meat. You can alternatively break down a whole chicken to make a more traditional tandoori chicken recipe. Whichever cut you use, you will want to remove the skin.
- Greek yogurt: You can strain plain yogurt in a fine-mesh sieve to drain the excess liquid if you do not have greek yogurt on hand. You can also add a spoon of besan (gram flour) to thicken the marinade if you are not using greek yogurt.
- Kashmiri red pepper: Sweet paprika is a good alternative for red colour. You can also use traditional red food coloring if you are trying to achieve the chicken color you get in Indian restaurants. Be sure to use food coloring sparingly. A little bit goes a long way.
- Red chilli powder: Use cayenne pepper instead of Indian red chilli powder.
- Ginger garlic paste: Use individually minced fresh garlic and ginger if you do not have ginger-garlic paste 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
- Paneer tikka: Use this marinade for an Indian vegetarian alternative. This marinade works on cubes of paneer to make homemade paneer tikka which is another popular dish.
- Skewered: Boneless tandoori chicken tikka is traditionally made on skewers in the tandoor. To stay true to the classic cooking method, use wooden skewers or reusable metal skewers if you have them on hand. If using wooden skewers, soak in water before cooking.
- Alternative cooking methods: This chicken can be cooked in a frying pan or cast iron grill pan, on the barbecue, or in the oven. If cooking in the oven, I recommend using a wire rack so that the heat can evenly circulate around the chicken pieces to avoid steaming the chicken.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Prep the chicken and vegetables: Cut the chicken breasts, bell peppers and onions into even-sized chunks.
In a large mixing bowl, add the yogurt, ginger-garlic paste and spices. Mix well until the yogurt and spices are combined. [photo 2]
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. [photo 3]
Allow the chicken to marinate for 20-30 minutes minimum. The longer the chicken sits in the marinade, the better.
Once the chicken has sat in the marinade, 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 15-20 minutes. For best results, turn the chicken periodically to get an even char. [photo 4]
Serve the chicken with freshly squeezed lemon or lime juice, and sprinkle lightly with chaat masala. Serve the tandoori chicken tikka with the side of your choice.
Expert Tips
Pat the chicken dry: Pat the chunks of chicken dry with paper towel before adding to the marinade. This will help the marinade stick to the surface of the chicken.
Marinate twice: If you have extra time, prepare a first marinade with the juice of one lemon, one spoon of ginger-garlic paste, and 1 teaspoon of salt. Let the chicken sit in this marinade for 25-30 minutes and drain off of the chicken before adding to the yogurt marinade.
For extra restaurant-style flavor: Add a touch of mustard oil to the marinade. This is traditionally used in restaurant-style chicken tikka, as it adds a slightly peppery, spicy taste.
Cut the chicken evenly: To help all of the chicken pieces cook evenly, you want everything to be cut in a similar size. This will prevent some pieces from being overly dry, and others undercooked.
Make Ahead & Storage
Raw chicken can be marinated 1-2 days in advance. Store covered in an airtight container in the fridge until you are ready to cook.
Cooked leftover chicken can be stored in an airtight container for 1-2 days in the fridge.
Reheat refrigerated chicken in the oven or air fryer, wrapped in aluminum foil to prevent it from getting overly charred or brown.
Serving Suggestions
- Serve cooked chicken tikka in homemade naan (store-bought is fine as well), with kachumber salad and yogurt mint chutney.
- Chicken tikka wraps go perfectly with homemade chaat masala fries.
- Make this chicken tikka recipe alongside other Indian meat appetizers, like chicken seekh kebabs.
- For extra choices, serve with milder afghani malai chicken tikka for the best of both worlds.
Recipe FAQs
Tandoori chicken typically refers to bone-in chicken, often made with chicken legs and drumsticks. Chicken tikka refers to boneless chicken pieces. Both of these dishes are technically "tandoori" when prepared in a clay tandoor oven.
You can achieve a similar smoky flavor by smoking the cooked chicken pieces with a small piece of hot charcoal. Heat the charcoal until it's red-hot on a gas stove or using a lighter, then place it in a small bowl or foil pouch alongside the chicken. Drizzle a little oil or ghee over the charcoal and quickly cover the dish to trap the smoke for 5-10 minutes.
The key to keeping the chicken juicy is cooking it to an internal temperature of 165°F and removing it from the heat. You can optionally baste the chicken with ghee or oil as it cooks to keep some moistness in the chicken.
Air fryer dinners are a go-to for busy nights. Find more air fryer weeknight dinners made fast in the air fryer with minimal cleanup.
More Indian Recipes
Authentic Tandoori Chicken Tikka (Air Fryer)
Equipment
Ingredients
- 16 oz Chicken breasts - boneless, skinless, cubed
- 1 Green bell pepper - cubed
- 1 Red onion - cubed
- ½ cup Greek yogurt
- 1 ½ tablespoon Tandoori masala
- 2 teaspoon Chaat masala
- 2 tablespoon Ginger-garlic paste
- 2 teaspoon Kashmiri red pepper
- 1 teaspoon Red chilli powder
- ⅛ teaspoon Red food coloring - optional
- 1 Lime - halved
- Chaat masala - for serving
Instructions
- In a large mixing bowl, add the yogurt, ginger-garlic paste and spices. Mix well until the yogurt and spices are combined.½ cup Greek yogurt, 1 ½ tablespoon Tandoori masala, 2 teaspoon Chaat masala, 2 tablespoon Ginger-garlic paste, 2 teaspoon Kashmiri red pepper, 1 teaspoon Red chilli powder, ⅛ teaspoon Red food coloring
- 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.16 oz Chicken breasts
- Allow the chicken to marinate for 20-30 minutes minimum. The longer the chicken sits in the marinade, the better. Once the chicken has sat in the marinade, add the bell pepper and onions and lightly coat in the marinade.1 Green bell pepper, 1 Red onion
- Add the chicken and vegetables 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 15-20 minutes. For best results, turn the chicken periodically to get an even char.
- Serve the chicken with freshly squeezed lemon or lime juice, and sprinkle lightly with chaat masala. Serve the tandoori chicken tikka with the side of your choice.Chaat masala, 1 Lime
✱Recipe Notes
- Pat the chicken dry: Pat the chunks of chicken dry with paper towel before adding to the marinade. This will help the marinade stick to the surface of the chicken.
- Marinate twice: If you have extra time, prepare a first marinade with the juice of one lemon, one spoon of ginger-garlic paste, and 1 teaspoon of salt. Let the chicken sit in this marinade for 25-30 minutes and drain off of the chicken before adding to the yogurt marinade.
- For extra restaurant-style flavor: Add a touch of mustard oil to the marinade. This is traditionally used in restaurant-style chicken tikka, as it adds a slightly peppery, spicy taste.
- Cut the chicken evenly: To help all of the chicken pieces cook evenly, you want everything to be cut in a similar size. This will prevent some pieces from being overly dry, and others undercooked.
Sareena says
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 says
Great idea, Sareena! Happy to hear you enjoyed it!