This tandoori chicken tikka recipe is an authentic way to enjoy an Indian favorite at home, without using a tandoor! Tender chicken breast marinated in a flavorful, perfectly spiced tandoori marinade with plenty of bold flavor – does it get much better? This air fryer authentic tandoori chicken tikka takes only 20 minutes to make in the air fryer.
Servings: 2 Servings
Calories: 263kcal
Ingredients
- 16 oz Chicken breasts boneless, skinless, cubed
- 1 Green bell pepper cubed
- 1 Red onion cubed
- ½ cup Greek yogurt
- 1 ½ tablespoon Tandoori masala
- 2 teaspoon Chaat masala
- 2 tablespoon Ginger-garlic paste
- 2 teaspoon Kashmiri red pepper
- 1 teaspoon Red chilli powder
- ⅛ teaspoon Red food coloring optional
- 1 Lime halved
- Chaat masala for serving
Instructions
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In a large mixing bowl, add the yogurt, ginger-garlic paste and spices. Mix well until the yogurt and spices are combined.½ cup Greek yogurt,1 ½ tablespoon Tandoori masala,2 teaspoon Chaat masala,2 tablespoon Ginger-garlic paste,2 teaspoon Kashmiri red pepper,1 teaspoon Red chilli powder,⅛ teaspoon Red food coloring
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Add the cubed chicken to the marinade, and massage the marinade into the chicken with your hands or with tongs. Make sure that each piece is evenly coated.16 oz Chicken breasts
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Allow the chicken to marinate for 20-30 minutes minimum. The longer the chicken sits in the marinade, the better. Once the chicken has sat in the marinade, add the bell pepper and onions and lightly coat in the marinade.1 Green bell pepper,1 Red onion
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Add the chicken and vegetables to the air fryer basket in a single layer, and spray with avocado or olive oil cooking spray. Air fry the chicken at 390°F for 15-20 minutes. For best results, turn the chicken periodically to get an even char.
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Serve the chicken with freshly squeezed lemon or lime juice, and sprinkle lightly with chaat masala. Serve the tandoori chicken tikka with the side of your choice.Chaat masala,1 Lime
Notes
- Pat the chicken dry: Pat the chunks of chicken dry with paper towel before adding to the marinade. This will help the marinade stick to the surface of the chicken.
- Marinate twice: If you have extra time, prepare a first marinade with the juice of one lemon, one spoon of ginger-garlic paste, and 1 teaspoon of salt. Let the chicken sit in this marinade for 25-30 minutes and drain off of the chicken before adding to the yogurt marinade.
- For extra restaurant-style flavor: Add a touch of mustard oil to the marinade. This is traditionally used in restaurant-style chicken tikka, as it adds a slightly peppery, spicy taste.
- Cut the chicken evenly: To help all of the chicken pieces cook evenly, you want everything to be cut in a similar size. This will prevent some pieces from being overly dry, and others undercooked.
Nutrition
Calories: 263kcal | Carbohydrates: 16g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 93mg | Sodium: 195mg | Potassium: 879mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1684IU | Vitamin C: 64mg | Calcium: 98mg | Iron: 2mg
