For The Best Chicken Tikka at Home, Use an Air Fryer

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (cut into 2‑inch pieces)
• 1 cup Plain Greek Yogurt (full‑fat, thick)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Neutral Oil (vegetable or canola oil)
• 1 tbsp Fresh Ginger (finely grated on a microplane)
• 4 cloves Garlic (minced)
• 1 tbsp Japanese Curry Powder (SNB) (brand SNB, Japanese style)
• 1 tbsp Sweet Paprika (provides natural red hue)
• 0.5 tsp Ground Cayenne Pepper (adjust for heat)
• 0.25 tsp Ground Cardamom (adds aromatic punctuation)
• 1 tsp Salt (to taste)
• 1 medium Cucumber (cut into elongated spears)
• 0.25 large Red Onion (thinly sliced)
• 1 whole Lemon Wedges (for squeezing over salad)
• 2 pieces Pita Bread (warm before serving)

Instructions

1. Make the Marinade

   In a mixing bowl whisk together the yogurt, lemon juice, neutral oil, grated ginger, minced garlic, Japanese curry powder, sweet paprika, ground cayenne, ground cardamom, and salt until smooth.

   Time: PT5M

2. Coat the Chicken

   Add the chicken thigh pieces to the bowl and toss until every piece is fully coated with the yogurt‑spice mixture.

   Time: PT5M

3. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, preferably overnight, to let the yogurt tenderize and the spices penetrate.

   Time: PT15M

4. Preheat Air Fryer

   Set the air fryer to 400°F and let it preheat.

   Time: PT5M

   Temperature: 400°F

5. Oil the Basket

   Lightly brush the bottom of the air‑fryer basket with a thin layer of oil.

   Time: PT1M

6. Arrange Chicken

   Place the marinated chicken pieces in a single layer in the basket, making sure they do not overlap.

   Time: PT2M

7. First Cook

   Cook the chicken at 400°F for 10 minutes.

   Time: PT10M

   Temperature: 400°F

8. Flip Chicken

   Using tongs, turn each piece over to expose the other side.

   Time: PT1M

9. Second Cook

   Cook for an additional 5‑7 minutes at 400°F, until the chicken is cooked through and has a deep char.

   Time: PT6M

   Temperature: 400°F

10. Prepare Side Salad

    While the chicken rests, slice the cucumber into spears, thinly slice the red onion, and cut a lemon into wedges.

    Time: PT5M

11. Serve

    Plate the charred chicken tikka alongside the cucumber‑onion salad, add lemon wedges, and serve with warm pita bread.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

8g

Fat

22g

Fiber

1g