I Made Chicken Tikka Masala in an Air Fryer

Ingredients

• 500 g Chicken Breast Fillet (Cubed into medium‑sized pieces)
• 20 g Pre‑Fried Onions (Shop‑B brand, no flour coating)
• 2 tbsp Vegetable Oil (For mixing the spices with the chicken)
• 3 tbsp Double Cream (Adds richness at the end)
• 20 g Salted Butter (Cut into cubes, added after cooking)
• 60 ml Boiled Kettle Water (Hot water to steam the chicken (6 tbsp))
• 1 tsp Salt (To taste)
• 1 tsp Coriander Powder (Ground coriander)
• 1 tsp Kashmiri Chili Powder (Provides colour, mild heat)
• 1.5 tsp Dried Tandoori Masala (Indus brand preferred)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Red Food Coloring (Optional, for authentic red hue)
• 0.25 tsp Orange Food Coloring (Optional, for authentic hue)
• 0.5 tsp Cumin Seeds
• 0.5 cube Frozen Ginger‑Garlic Cubes (Half a cube each of ginger and garlic)
• 1 piece Disposable Foil Tray (Medium size, for air fryer)

Instructions

1. Prepare Ingredients

   Cube the chicken breast into medium‑sized pieces, measure out all spices, oil, butter, cream, pre‑fried onions and water.

   Time: PT5M

2. Mix Chicken with Spices

   In a mixing bowl combine the chicken, pre‑fried onions, cumin seeds, salt, coriander powder, Kashmiri chili powder, dried tandoori masala, turmeric, red and orange food coloring, and the frozen ginger‑garlic cubes. Mix until the colour and spices coat the chicken evenly.

   Time: PT5M

3. Transfer to Foil Tray and Add Water

   Place the seasoned chicken into the disposable foil tray, flatten it into an even layer, then pour the 60 ml of hot boiled water over the top. Cover tightly with the tray lid.

   Time: PT3M

4. Preheat Air Fryer

   Set the air fryer to 200 °C and allow it to preheat.

   Time: PT5M

   Temperature: 200°C

5. First Cooking Phase

   Insert the sealed foil tray into the air fryer and cook at 200 °C for 30 minutes.

   Time: PT30M

   Temperature: 200°C

6. Stir and Add Cream

   After 30 minutes, carefully remove the lid, break up any clumped chicken pieces, and stir in the double cream until fully incorporated.

   Time: PT3M

7. Add Butter and Seal

   Scatter the cubed salted butter over the top; it will melt into the sauce. Reseal the lid tightly.

   Time: PT2M

8. Final Cooking Phase

   Return the tray to the air fryer and cook for an additional 5 minutes at 200 °C.

   Time: PT5M

   Temperature: 200°C

9. Serve

   Remove the tray, give the chicken a final stir, and serve hot with steamed rice, naan, chapati, or any flatbread of your choice.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Breast Fillet: Boneless skinless chicken thighs
• Instead of Pre‑Fried Onions: Store‑bought fried onions, Homemade fried onions
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Double Cream: Half‑and‑half, Coconut cream (dairy‑free)
• Instead of Salted Butter: Unsalted butter (add pinch of salt), Ghee
• Instead of Boiled Kettle Water: Warm chicken broth
• Instead of Salt: Sea salt
• Instead of Coriander Powder: Fresh cilantro (different flavor)
• Instead of Kashmiri Chili Powder: Paprika + mild chili powder
• Instead of Dried Tandoori Masala: Homemade tandoori masala
• Instead of Turmeric Powder: Fresh turmeric, grated
• Instead of Red Food Coloring: Paprika for colour
• Instead of Orange Food Coloring: Turmeric for colour
• Instead of Cumin Seeds: Ground cumin (0.25 tsp)
• Instead of Frozen Ginger‑Garlic Cubes: Fresh minced ginger (1 tsp) and garlic (1 tsp)
• Instead of Disposable Foil Tray: Glass baking dish, Aluminum foil pan

Equipment Needed

• Air Fryer
• Mixing Bowl
• Spatula or Wooden Spoon
• Foil Tray
• Measuring Spoons
• Knife

Critical Steps — Do Not Skip

• Mix Chicken with Spices
• Transfer to Foil Tray and Add Water
• First Cooking Phase
• Stir and Add Cream
• Final Cooking Phase

Chef Tips from the Video

• For extra depth, toast the cumin seeds briefly before adding them to the chicken.
• A pinch of sugar added with the cream balances the acidity of the spices.
• If you don’t have a foil tray, a small glass baking dish that fits inside your air fryer works perfectly.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently in the air fryer or microwave.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The chicken can be seasoned and placed in the tray a few hours ahead; keep it refrigerated and cover loosely.
• Cooked chicken tikka masala reheats well in the air fryer for 3‑4 minutes at 180 °C.

Frequently Asked Questions