Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed
  • 1 teaspoon (5g) salt
  • 1 cup (240g) plain yogurt, full-fat (Greek yogurt preferred)
  • 2 tablespoons (30 ml) ginger-garlic paste (equal parts fresh ginger and garlic, minced)
  • 1 tablespoon (8g) garam masala
  • 1 teaspoon (5g) turmeric powder
  • 1 teaspoon (3g) ground cumin
  • 1 teaspoon (2g) coriander powder
  • ½ teaspoon (1g) cayenne pepper (adjust to taste)
  • 1 tablespoon (15 ml) vegetable oil (or any neutral oil)
  • 1 teaspoon (5g) Kashmiri chili powder (for color, optional)
  • 1/2 teaspoon (2.5g) Kasuri methi (dried fenugreek leaves), crushed
  • 1/2 teaspoon (2.5g) chat masala (optional)

Instructions:

  1. Combine chicken with lemon juice and salt. Mix well and let sit for 30 minutes. This tenderizes the chicken.
  2. In a large bowl, whisk together the yogurt, ginger-garlic paste, garam masala, turmeric, cumin, coriander, cayenne pepper, vegetable oil, kashmiri chili powder, Kasuri methi and chat masala (if using).
  3. Add the chicken to the tikka marinade. Ensure the chicken is well coated. Cover and refrigerate for at least 2 hours, or up to 4 hours for best flavor.
  4. Preheat your air fryer to 400°F (200°C).
  5. Arrange the marinated chicken in a single layer in the air fryer basket, leaving some space between pieces. If using skewers, thread the chicken onto skewers. Air fry for 12-15 minutes, flipping halfway through, or until the chicken is cooked through and lightly charred. Internal temperature should reach 165°F (74°C).
  6. Remove the chicken tikka from the air fryer and serve immediately.