Super Juicy Air Fryer Chicken Tikka with Chutney Recipe in Urdu Hindi - Rkk
Super Juicy Air Fryer Chicken Tikka with Chutney Recipe in Urdu Hindi - RKK is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Ruby Ka Kitchen on YouTube.
Prep: 3 hrs 20 min | Cook: 48 min | Total: 4 hrs 23 min
Cost: $22.31 total, $5.58 per serving
Ingredients
- 1 tsp Coriander Powder (freshly ground if possible)
- 1 tsp Garam Masala Powder
- 1 tsp Red Chili Powder (regular hot chili powder)
- 1 tsp Cumin Powder
- 1 tsp Kashmiri Red Chili Powder (for color and mild heat)
- 1 tsp Turmeric Powder
- 1 tsp Black Pepper Powder
- 1 tsp Salt (adjust to taste)
- 1 tsp Green Chili Paste (made by grinding fresh green chilies)
- 1 tsp Garlic Paste (freshly made)
- 1 tsp Ginger Paste (freshly made)
- 2 tbsp Lemon Juice (freshly squeezed)
- 1 tbsp Plain Yogurt (strained) (Greek‑style or hung yogurt for thickness)
- 0.25 tsp Baking Soda (creates a reaction that tenderises the chicken)
- 2 lb Boneless Chicken Breast or Thighs (cut into 1‑inch bite‑size pieces)
- 2 tbsp Unsalted Butter (melted, for basting during air‑fry)
- 1 bunch Fresh Cilantro (Coriander Leaves) (loosely packed)
- 1 bunch Fresh Mint Leaves
- 1 Green Chili (roughly chopped)
- 12 Garlic Cloves (peeled)
- 2 tbsp Tamarind Pulp (seedless) (soaked in ½ cup warm water, then strained)
- 1 tbsp Roasted Cumin Powder
- 20 Dried Red Chilies (optional, for extra heat in chutney)
- as needed Water (for adjusting chutney consistency)
Instructions
Prepare Dry Spice Mix
In a mixing bowl combine coriander powder, garam masala, red chili powder, cumin powder, Kashmiri red chili powder, turmeric, black pepper, and salt. Stir until evenly mixed.
Time: PT5M
Make Green Masala Paste
In the food processor blend green chilies, garlic paste, ginger paste, and a pinch of salt into a smooth paste.
Time: PT5M
Combine Marinade Ingredients
To the dry spice mix add the green masala paste, lemon juice, strained yogurt, and baking soda. Mix thoroughly; you will see a light fizz from the baking soda.
Time: PT5M
Prep the Chicken
Cut the chicken into bite‑size pieces and place them in the bowl with the marinade. Toss until every piece is well coated.
Time: PT5M
Marinate
Cover the bowl with plastic wrap and refrigerate for at least 2‑3 hours, preferably overnight, to allow the flavors to penetrate and the baking soda to tenderise the meat.
Time: PT3H0M
Preheat Air Fryer
Set the air fryer to 300°F (150°C) and let it preheat for about 5 minutes.
Time: PT5M
Temperature: 300°F
First Fry
Arrange the marinated chicken pieces in a single layer in the air‑fryer basket. Cook for 13 minutes, shaking the basket halfway through.
Time: PT13M
Temperature: 300°F
Flip and Baste
Open the fryer, brush the chicken with melted butter, flip the pieces, and continue cooking for another 13 minutes.
Time: PT13M
Temperature: 300°F
Final Crisp (Optional)
If you prefer a crispier exterior, cook for an additional 7 minutes, checking for a deep golden colour.
Time: PT7M
Temperature: 300°F
Prepare Green Chutney
In a small saucepan combine cilantro, mint, green chili, garlic cloves, soaked tamarind pulp, salt, roasted cumin powder, and dried red chilies. Add a splash of water and blend with a hand blender until smooth. Adjust seasoning and consistency.
Time: PT10M
Serve
Transfer the hot chicken tikka to a serving plate, drizzle a little extra butter if desired, and serve alongside the fresh green chutney.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 25 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: High protein, Gluten‑free
Allergens: Dairy
Ingredient Substitutions
- Instead of Coriander Powder: Cilantro powder
- Instead of Garam Masala Powder: All‑spice blend
- Instead of Red Chili Powder: Paprika (mild)
- Instead of Cumin Powder: Ground cumin
- Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
- Instead of Turmeric Powder: Fresh turmeric (grated)
- Instead of Black Pepper Powder: White pepper
- Instead of Salt: Sea salt
- Instead of Green Chili Paste: Serrano puree
- Instead of Garlic Paste: Minced garlic
- Instead of Ginger Paste: Grated ginger
- Instead of Lemon Juice: Lime juice
- Instead of Plain Yogurt (strained): Buttermilk, Sour cream
- Instead of Baking Soda: Baking powder (use double amount)
- Instead of Boneless Chicken Breast or Thighs: Chicken thighs for juicier result
- Instead of Unsalted Butter: Ghee
- Instead of Fresh Cilantro (Coriander Leaves): Coriander stems
- Instead of Fresh Mint Leaves: Basil leaves
- Instead of Green Chili: Jalapeño
- Instead of Garlic Cloves: Garlic paste
- Instead of Tamarind Pulp (seedless): Tamarind concentrate
- Instead of Roasted Cumin Powder: Ground cumin
- Instead of Dried Red Chilies: Red pepper flakes
Equipment Needed
- Mixing Bowl
- Measuring Spoons
- Food Processor or Blender
- Air Fryer
- Tongs
- Knife
- Cutting Board
- Small Saucepan
- Serving Plate
Critical Steps — Do Not Skip
- Mixing the dry spices evenly
- Adding baking soda and observing the fizz (tenderising action)
- Marinating for at least 2‑3 hours
- Ensuring the air‑fryer basket is not overcrowded
- Basting with butter for flavor and moisture
Chef Tips from the Video
- Freeze the green chili paste in ice‑cube trays; you’ll have ready‑to‑use portions for future recipes.
- For extra smoky flavor, briefly grill the marinated chicken on a hot grill before finishing in the air fryer.
- Use a squeeze bottle for the melted butter to evenly baste the chicken while it cooks.
Troubleshooting
Chicken turns out dry.
Do not over‑cook; check for a slight pink centre after the first 13‑minute interval. Reduce the final crisping time if needed.
Marinade feels too thick.
Add a tablespoon of water or extra yogurt to loosen it before coating the chicken.
Chutney is too thick.
Thin with a little cold water, adding a teaspoon at a time until desired consistency is reached.
Baking soda reaction is weak.
Ensure the soda is fresh (within 6 months) and that the yogurt is not too acidic; a small splash of lemon juice helps activate it.
Storage
Refrigerator: Store leftover chicken tikka in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken in a zip‑lock bag for up to 2 months; reheat in the air fryer or oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken the night before and keep it refrigerated; it improves flavor and tenderness.
- Chutney can be made up to 2 days ahead; store in a sealed jar in the fridge.
- Reheat cooked chicken in the air fryer for 3‑4 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Chicken Tikka in Indian cuisine?
Chicken Tikka originated in the Punjab region of India as a tandoor‑cooked snack. Small pieces of marinated chicken are traditionally cooked over charcoal, creating a smoky, tender bite that is now enjoyed worldwide as a street‑food favorite and party appetizer.
What are the traditional regional variations of Chicken Tikka in North Indian cuisine?
In North India, Chicken Tikka is often served with a squeeze of lemon and a side of mint‑coriander chutney. In Kashmir, a milder Kashmiri red chili powder gives a bright red hue, while in Punjab, extra butter (makhan) is brushed on for richness.
How is authentic Chicken Tikka traditionally served in Punjabi households?
Authentic Punjabi Chicken Tikka is served hot off the tandoor on a metal platter, sprinkled with chaat masala, accompanied by sliced onions, lemon wedges, and a generous dollop of mint‑coriander chutney.
During which celebrations is Chicken Tikka commonly prepared in Indian culture?
Chicken Tikka is a staple at festivals such as Diwali, Eid, and wedding receptions, where it is offered as a flavorful appetizer that can be enjoyed by guests of all ages.
What makes Chicken Tikka special in Indian cuisine compared to other grilled meats?
The combination of a yogurt‑based spice paste, the tenderising effect of baking soda, and the high‑heat tandoor (or air fryer) creates a uniquely juicy interior with a charred, smoky exterior that sets it apart from ordinary grilled chicken.
What are the most common mistakes to avoid when making Air Fryer Chicken Tikka?
Common mistakes include overcrowding the air‑fryer basket, over‑cooking the chicken, and skipping the butter basting step. Each of these can lead to dry, unevenly cooked pieces.
Why does this Chicken Tikka recipe use baking soda instead of a traditional yogurt‑only marination?
Baking soda raises the pH of the yogurt, breaking down protein fibers faster, which results in a softer, more tender bite—especially useful when cooking in an air fryer where the cooking time is shorter.
Can I make Air Fryer Chicken Tikka ahead of time and how should I store it?
Yes. Marinate the chicken overnight, then store the raw, marinated chicken in the refrigerator. After cooking, keep leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.
What texture and appearance should I look for when the Air Fryer Chicken Tikka is done?
The chicken should have a deep golden‑orange colour, a slightly crisp exterior, and remain juicy inside. A quick cut should show no pink and the internal temperature should read 165°F (74°C).
What does the YouTube channel Ruby Ka Kitchen specialize in?
The YouTube channel Ruby Ka Kitchen specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on flavorful recipes that use everyday pantry ingredients and modern kitchen gadgets like air fryers.
How does the YouTube channel Ruby Ka Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Ruby Ka Kitchen blends traditional Indian flavors with quick, appliance‑friendly methods, offering shortcuts such as air‑fryer cooking and pre‑made spice blends, whereas many other channels stick to conventional stovetop or tandoor techniques.
Last updated: August 30, 2026
