Air Fryer Chicken Tikka Bites

Ingredients

• 500 g Boneless Skinless Chicken Breast (cut into 1‑inch cubes)
• 200 g Plain Yogurt (full‑fat or 2% works best for tenderness)
• 2 Tbsp Chickpea Flour (Besan) (sifted)
• 1 tsp Chili Powder (adjust to heat preference)
• 1 small Beetroot (grated, for natural pink color)
• 1 Tbsp Ginger Garlic Paste (store‑bought or homemade)
• 1 tsp Garam Masala (store‑bought)
• 1 tsp Salt (or to taste)
• 1 spray Avocado Oil Spray (or any neutral‑flavor oil spray)

Instructions

1. Prepare the Marinade

   In a medium mixing bowl combine the yogurt, chickpea flour, chili powder, grated beet, ginger‑garlic paste, garam masala and salt. Whisk until the mixture is smooth and free of lumps.

   Time: PT5M

2. Add Chicken and Marinate

   Add the cubed chicken to the bowl and toss until every piece is fully coated with the yogurt‑spice paste. Cover the bowl with plastic wrap and let it marinate for at least 15 minutes, or up to overnight in the refrigerator.

   Time: PT15M

3. Pre‑heat and Oil the Air Fryer

   Pre‑heat the air fryer to 200°C (392°F) for 3 minutes. Lightly spray the basket with avocado oil spray, ensuring an even coating.

   Time: PT3M

   Temperature: 200°C

4. Arrange Chicken Bites

   Place the marinated chicken pieces in a single layer in the air‑fryer basket, leaving a little space between each piece for air circulation.

   Time: PT2M

5. Air‑Fry the Chicken

   Cook the chicken at 200°C for 6 minutes, then open the basket, flip the pieces with tongs, spray lightly again, and continue cooking for another 6 minutes until the exterior is golden and the internal temperature reaches 165°F (74°C).

   Time: PT12M

   Temperature: 200°C

6. Serve

   Remove the chicken tikka bites, let them rest for 2 minutes, then serve hot with mint chutney or yogurt dip.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

30 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g