15 Minute Air Fryer Chicken Tikka- Better than the Restaurants

Ingredients

• 700 g Chicken Breast (boneless, skinless, cut into medium bite‑size cubes)
• 6 Tbsp Greek Yogurt (plain, can use regular natural yogurt)
• 2 Tbsp Chickpea Flour (also called gram flour or besan)
• 3 large Garlic Cloves (peeled)
• 13 g Fresh Ginger (peeled)
• 2 tsp Water (for ginger‑garlic paste)
• 2 tsp Coriander Powder
• 1.5 tsp Salt
• 1.5 tsp Kashmiri Chili Powder (mild color, low heat)
• 0.5 tsp Cinnamon Powder
• 0.5 tsp Sugar
• 0.5 tsp Garam Masala
• 1 heaping Tbsp Dried Fenugreek Leaves (crush between palms before adding)
• 0.5 tsp Saffron Strands (lightly crushed to release color)
• 1 Lime (juice for finishing, fresh lime only)
• pinch Jar Masala (sprinkle at the end for extra kick)
• 2 Tbsp Unsalted Butter (melted, brushed on finished kebabs)
• as needed Cooking Oil Spray (light coating for air fryer basket and kebabs)
• 10 Wooden Skewers (18 cm, soak in water before use)

Instructions

1. Make ginger‑garlic paste

   Place peeled garlic cloves and ginger in the food processor, add 1–2 tsp water, and blend until a smooth paste forms.

   Time: PT5M

2. Combine yogurt and chickpea flour

   In a mixing bowl, whisk Greek yogurt with chickpea flour until smooth and free of lumps.

   Time: PT3M

3. Add spices and aromatics

   Stir coriander powder, salt, Kashmiri chili powder, cinnamon, sugar, garam masala, crushed fenugreek leaves, crushed saffron, and the ginger‑garlic paste into the yogurt mixture.

   Time: PT4M

4. Coat the chicken

   Add the cubed chicken breast to the spiced yogurt mixture and toss until every piece is thoroughly coated.

   Time: PT5M

5. Marinate

   Cover the bowl tightly with cling film and refrigerate for at least 2 hours, or overnight for maximum flavor.

   Time: PT2H

6. Soak skewers

   While the chicken marinates, place wooden skewers in a bowl of water to prevent burning.

   Time: PT5M

7. Thread chicken onto skewers

   Remove the chicken from the fridge, give it a final stir, and thread 5–6 pieces onto each skewer, making 8–10 skewers total.

   Time: PT5M

8. Preheat air fryer

   Set the air fryer to 200 °C and let it preheat.

   Time: PT5M

   Temperature: 200°C

9. Lightly oil the basket

   Spray the air‑fryer basket with a thin layer of cooking oil spray.

   Time: PT1M

10. Arrange skewers in fryer

    Place up to four skewers in the basket in a single layer and give them a quick spray of oil.

    Time: PT1M

11. Air‑fry the kebabs

    Cook at 200 °C for 14 minutes, flipping the skewers at the 7‑minute mark and spraying lightly again.

    Time: PT14M

    Temperature: 200°C

12. Extra crisp (optional)

    Increase temperature to 230 °C and air‑fry for an additional 1 minute to develop a crisp, charred edge.

    Time: PT1M

    Temperature: 230°C

13. Finish and serve

    Remove kebabs, brush with melted butter, drizzle fresh lime juice, and sprinkle a pinch of Jar Masala on each skewer.

    Time: PT3M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

10 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thigh
• Instead of Greek Yogurt: Plain Yogurt
• Instead of Chickpea Flour: All‑Purpose Flour
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Kashmiri Chili Powder: Paprika
• Instead of Dried Fenugreek Leaves: Fenugreek seeds (½ tsp)
• Instead of Saffron Strands: Turmeric (¼ tsp) for color only
• Instead of Lime: Lemon (different flavor)
• Instead of Unsalted Butter: Ghee
• Instead of Cooking Oil Spray: Brush with oil
• Instead of Wooden Skewers: Metal skewers

Equipment Needed

• Food Processor
• Mixing Bowl
• Measuring Spoons
• Knife
• Cutting Board
• Air Fryer
• Spray Bottle (optional)
• Small Bowl (optional)
• Wooden Skewers
• Plate (optional)

Critical Steps — Do Not Skip

• Make ginger‑garlic paste
• Marinate for at least 2 hours
• Air‑fry at 200 °C for 14 minutes with flip
• Optional extra crisp at 230 °C
• Brush with butter, lime, and Jar Masala before serving

Chef Tips from the Video

• Crush saffron strands just before use to release maximum color and aroma.
• Use fresh lime juice at the end for a bright contrast to the rich spices.
• A pinch of Jar Masala adds an authentic tangy kick; adjust to taste.

Troubleshooting

Storage

Refrigerator: Store cooked kebabs in an airtight container for up to 2 days.

Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat in the air fryer at 200 °C for 3‑4 minutes.

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

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Soak skewers ahead of time to prevent burning.
• Cook all skewers, then reheat quickly in the air fryer before serving.

Frequently Asked Questions