Easy Quick And Perfect Chicken Tikka In Airfryer

Ingredients

• 0.5 cup Plain Yogurt (full‑fat, unsweetened; whisked smooth)
• 1 tbsp Ginger Garlic Paste (store‑bought or homemade equal parts minced ginger and garlic blended with oil)
• 1 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Olive Oil (extra‑virgin preferred)
• 2 tbsp Fresh Coriander (Cilantro) (finely chopped leaves only)
• 2 tbsp Fresh Mint (finely chopped leaves)
• 1 tsp Salt (adjust to taste)
• 1 tsp Paprika (sweet or smoked, per preference)
• 1 tsp Coriander Powder (ground coriander seeds)
• 1 tsp Cumin Powder (ground cumin)
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 0.5 tsp Red Chili Flakes (adjust heat to taste)
• 0.5 tsp Turmeric Powder (for color and earthiness)
• 0.5 tsp Garam Masala (store‑bought blend)
• 0.25 tsp Black Pepper (freshly ground)
• 2 drops Orange Food Color (optional, for traditional appearance)
• 1 kg Chicken Drumsticks (skin‑on, bone‑in; trimmed of excess fat)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine the yogurt, ginger‑garlic paste, lemon juice, olive oil, chopped coriander, chopped mint, salt, paprika, coriander powder, cumin powder, kasuri methi, red chili flakes, turmeric, garam masala, black pepper and, if using, orange food color. Whisk until smooth and uniform.

   Time: PT5M

2. Marinate the Chicken

   Add the chicken drumsticks to the bowl, pour the marinade over them and toss with tongs until every piece is fully coated. Transfer to a shallow dish, cover with plastic wrap and refrigerate for at least 1 hour or overnight for deeper flavor.

   Time: PT5M

3. Preheat the Air Fryer

   Set the air fryer to 200 °C and let it preheat for about 3 minutes.

   Time: PT3M

   Temperature: 200°C

4. First Cook Cycle

   Arrange the marinated drumsticks in a single layer in the air‑fryer basket. Cook at 200 °C for 20 minutes.

   Time: PT20M

   Temperature: 200°C

5. Flip and Finish

   Open the fryer, flip each drumstick with tongs, and continue cooking for another 10 minutes at 200 °C until the exterior is charred and the internal temperature reaches 75 °C.

   Time: PT10M

   Temperature: 200°C

6. Rest and Serve

   Remove the chicken, let it rest on a plate for 5 minutes, then garnish with fresh coriander leaves and lemon wedges before serving.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

25 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g