Super Juicy Air Fryer Chicken Tikka with Chutney Recipe in Urdu Hindi - RKK

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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