Smoky Air Fryer Tandoori Chicken Skewers 😍

Ingredients

• 1.5 pounds Chicken Thighs (boneless, skinless, cut into 1‑inch cubes)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Dried Fenugreek Leaves (kasuri methi, crushed)
• 2 tablespoons Ginger‑Garlic Paste (store‑bought or homemade)
• 0.5 cup Plain Yogurt (full‑fat, unsweetened)
• 2 tablespoons Vegetable Oil (neutral oil for marinating and smoking)
• 1 tablespoon Mixed Indian Spices (e.g., cumin, coriander, garam masala, chili powder; adjust to heat preference)
• 1 teaspoon Salt (or to taste)

Instructions

1. Cut and Prepare Chicken

   Trim any excess fat from the chicken thighs and cut them into uniform 1‑inch cubes so they cook evenly.

   Time: PT5M

2. Make the Marinade

   In a mixing bowl combine lemon juice, crushed dried fenugreek leaves, ginger‑garlic paste, yogurt, oil, mixed Indian spices, and salt. Stir until smooth.

   Time: PT5M

3. Marinate the Chicken

   Add the chicken cubes to the bowl, toss to coat every piece, then cover and refrigerate for at least 1 hour (ideally 12‑24 hours) before cooking.

   Time: PT1H

4. Skewer the Chicken

   Thread the marinated chicken pieces onto skewers, packing them tightly so they stay juicy and smoke penetrates evenly.

   Time: PT5M

5. Air‑Fry the Skewers

   Preheat the air fryer to 400°F. Arrange the skewers in a single layer and air‑fry for 15 minutes, turning once halfway through.

   Time: PT15M

   Temperature: 400°F

6. Quick Charcoal Smoke

   While the chicken finishes, heat a small piece of charcoal directly over the stove until red hot (about 3‑4 minutes). Add a drizzle of oil to the hot coal, then immediately cover the cooked skewers with a large lid or foil tent for 5 minutes to absorb the smoke.

   Time: PT5M

7. Serve

   Remove the skewers, let them rest 2 minutes, then serve hot with a squeeze of fresh lemon or a side of raita.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

22 g

Carbohydrates

4 g

Fat

16 g

Fiber

1 g