𝙍𝙀𝙎𝙏𝘼𝙐𝙍𝘼𝙉𝙏 𝙎𝙏𝙔𝙇𝙀 𝘾𝙃𝙄𝘾𝙆𝙀𝙉 𝙏𝙄𝙆𝙆𝘼 𝘼𝙏 𝙃𝙊𝙈𝙀 (𝘼𝙄𝙍 𝙁𝙍𝙔𝙀𝙍 𝙃𝘼𝘾𝙆 ️) 𝗬𝗢𝗨 𝗛𝗔𝗩𝗘 𝗧𝗢 𝗧𝗥𝗬 𝗧𝗛𝗜𝗦

Ingredients

• 500 g Chicken Thigh (boneless, skinless, cut into 2‑inch cubes)
• 1 tablespoon Mustard Oil (use for authentic smoky flavor; if unavailable use mustard powder)
• ½ teaspoon Mustard Powder (alternative to mustard oil)
• 1 teaspoon Garam Masala (store‑bought blend)
• 1 teaspoon Dried Fenugreek Leaves (crushed between hands to remove woody bits)
• ½ teaspoon Salt (add only for short‑time marination (≤4 h))
• ½ teaspoon Turmeric Powder
• 1 heaped teaspoon Kashmiri Red Chili Powder (gives orange colour and gentle heat)
• 1 heaped teaspoon Raja Madras Curry Powder
• 1 tablespoon Lemon Juice (freshly squeezed)
• 3 large cloves Garlic (grated)
• 3 tablespoons Plain Natural Yogurt (can be Greek yogurt)
• 1 teaspoon Mint Sauce (store‑bought mint sauce (e.g., Asda))
• 1 tablespoon Unsalted Butter (melted for brushing)
• 4 teaspoons Plain Yogurt (for sauce) (for quick mint‑yogurt drizzle)
• ¼ teaspoon Garam Masala (for sauce) (pinch, mixed into sauce)

Instructions

1. Cube the Chicken

   Trim any excess fat and cut the chicken thigh into uniform 2‑inch cubes so they cook evenly.

   Time: PT5M

2. Prepare the Marinade

   In a mixing bowl combine mustard oil (or ½ tsp mustard powder), garam masala, crushed fenugreek leaves, salt, turmeric, Kashmiri red chili powder, Raja Madras curry powder, lemon juice, grated garlic, yogurt, and mint sauce.

   Time: PT7M

3. Marinate

   Cover the bowl and refrigerate for 4 hours (or up to overnight if you omit the salt).

   Time: PT0M

4. Preheat Air Fryer

   Set the air fryer to 190°C and let it preheat automatically (about 3 minutes).

   Time: PT3M

   Temperature: 190°C

5. Thread Chicken onto Skewers

   Thread the marinated chicken cubes onto skewers, leaving a small gap between pieces.

   Time: PT5M

6. Prepare the Air Fryer Basket

   Lightly spray the bottom of the air fryer basket/tray with oil to prevent sticking.

   Time: PT1M

7. First Half of Cooking

   Place the skewers in the basket and air fry for 8 minutes at 190°C.

   Time: PT8M

   Temperature: 190°C

8. Brush with Butter

   Remove the basket, brush each piece with melted butter for extra moisture and char, then return to the air fryer.

   Time: PT1M

9. Finish Cooking

   Air fry for another 8 minutes at 190°C until the chicken is cooked through and lightly charred.

   Time: PT8M

   Temperature: 190°C

10. Make Quick Mint Yogurt Sauce

    In a small bowl combine 4 tsp plain yogurt with a pinch of garam masala (and optional chopped chili). Stir until smooth.

    Time: PT5M

11. Serve

    Arrange the chicken tikka on a plate, drizzle with the mint‑yogurt sauce, and serve with a simple salad or sliced onions.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Thigh: Chicken Breast (less juicy)
• Instead of Mustard Oil: ½ teaspoon mustard powder
• Instead of Mustard Powder: Mustard oil
• Instead of Garam Masala: Homemade garam masala
• Instead of Dried Fenugreek Leaves: Kasuri methi
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
• Instead of Raja Madras Curry Powder: Madras curry powder
• Instead of Lemon Juice: Lime juice
• Instead of Garlic: Garlic paste (½ tsp)
• Instead of Plain Natural Yogurt: Full‑fat plain yogurt
• Instead of Mint Sauce: Fresh chopped mint (½ tsp)
• Instead of Unsalted Butter: Ghee

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Measuring Spoons
• Garlic Grater
• Skewers
• Air Fryer (5 L)
• Oil Sprayer (optional)
• Basting Brush
• Tongs
• Small Bowl (for sauce)

Critical Steps — Do Not Skip

• Use chicken thigh for juiciness; breast will be drier.
• Massage the spice‑oil‑yogurt mixture into the meat with gloves.
• Do not add salt if marinating overnight; only for short marination.
• Do not overcrowd skewers – leave space for air circulation.
• Brush with butter halfway through cooking to keep the tikka moist.

Chef Tips from the Video

• For extra smoky flavor, briefly sear the chicken on a hot grill before air frying.
• Add a pinch of smoked paprika to the spice mix for a deeper color.
• Use a meat thermometer to check internal temperature; 75°C guarantees safety.
• Serve with sliced red onions, lemon wedges, and fresh cilantro for authentic presentation.

Troubleshooting

Storage

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

Freezer: Raw marinated chicken can be frozen for up to 2 months; thaw overnight before cooking.

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

Make-Ahead Tips

• Marinate the chicken up to 24 hours in advance for deeper flavor.
• Prepare the mint‑yogurt sauce ahead and refrigerate; stir before serving.
• Skewer the chicken after marinating and freeze the skewers; cook directly from frozen (add 2‑3 min).

Frequently Asked Questions