Name: Air fryer Tandoori Chicken Tikka
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 16 oz Boneless Chicken Breasts (cut into cubes); 1 Green Bell Pepper (cut into cubes); 1 Red Onion (cut into cubes); ½ cup Greek Yogurt; 1 ½ tbsp Tandoori Masala; 2 tsp Chaat Masala; 2 tbsp Ginger-Garlic Paste; 2 tsp Kashmiri Red Pepper; 1 tsp Red Chili Powder; ⅛ tsp Red Food Coloring (optional); 1 Lime (cut into halves); Extra Chaat Masala (for garnish)

Tandoori chicken tikka is a beloved dish from Indian cuisine, featuring juicy chicken pieces infused with aromatic spices. Traditionally cooked in a tandoor, or clay oven, this recipe simplifies the process by using an air fryer. This method not only replicates the smoky, charred flavors but also offers a quicker and more convenient way to enjoy this classic dish. In just 20 minutes, you’ll have tender, flavorful tandoori chicken bursting with authentic Indian taste.

Why This Recipe Works Without a Tandoor

Indian dishes like tandoori chicken tikka are often prepared in a tandoor, which uses intense heat to sear the chicken, imparting a smoky, charred flavor. While most home kitchens lack this equipment, an air fryer serves as a perfect substitute. By circulating hot air, it replicates the tandoor’s high-heat effect, delivering a beautifully browned exterior and juicy interior. You won’t miss the clay oven at all!

What Sets This Recipe Apart

No Special Equipment Needed: This recipe brings the flavors of restaurant-style tandoori chicken tikka to your home without a tandoor.
Versatile Base: The marinated chicken works as a base for other dishes like butter chicken or chicken tikka masala, allowing you to create a variety of meals.
Healthy and Convenient: Air frying uses minimal oil, making this a healthier alternative to deep frying while retaining rich flavors.

Key Ingredients for Tandoori Chicken Tikka

This recipe uses staple Indian ingredients that you may already have:

Boneless Chicken Breasts: Lean and ideal for absorbing the marinade, boneless chicken ensures a juicy result.
Greek Yogurt: The thick texture helps the marinade cling to the chicken while adding a tangy balance to the spices.
Tandoori Masala: This essential spice blend provides the signature tandoori flavor.
Kashmiri Red Pepper: Known for its vibrant color and mild heat, it gives the chicken its iconic reddish hue.
Red Chili Powder: Adds extra heat—adjust to your spice tolerance.
Ginger-Garlic Paste: A fragrant base for the marinade.
Chaat Masala: Sprinkled on top, this tangy seasoning enhances the final dish.

Ingredient Substitutions and Alternatives

Don’t worry if you’re missing some ingredients—these substitutions work well:

Chicken Breasts: Substitute with chicken thighs for extra juiciness or use bone-in chicken for a traditional touch.
Greek Yogurt: Strain regular yogurt to thicken it, or add a spoonful of gram flour.
Kashmiri Red Pepper: Replace with sweet paprika for color, or add a touch of red food coloring for a restaurant-style look.
Red Chili Powder: Use cayenne pepper as an alternative.
Ginger-Garlic Paste: Freshly minced ginger and garlic are great substitutes.

Recipe Variations to Try

Paneer Tikka: Replace chicken with paneer for a vegetarian twist.
Skewered Tikka: Skewer the chicken for a more traditional presentation, grilling it in the air fryer.
Alternative Cooking Methods: If you don’t have an air fryer, grill the chicken, use a cast-iron pan, or bake it in the oven with a wire rack for even cooking.

Step-by-Step Instructions for Air Fryer Tandoori Chicken Tikka

Gather Ingredients: Measure and prepare all ingredients for a smooth cooking process.
Prepare the Chicken: Cut chicken into even chunks and pat dry to help the marinade stick.
Make the Marinade: Mix Greek yogurt, ginger-garlic paste, tandoori masala, Kashmiri red pepper, red chili powder, and chaat masala in a bowl. Add mustard oil for extra richness if desired.
Marinate the Chicken: Coat the chicken in the marinade and let it rest for at least 30 minutes or overnight for deeper flavors.
Preheat the Air Fryer: Heat the air fryer to 390°F (200°C) for even cooking.
Cook the Chicken: Arrange the chicken in a single layer in the air fryer basket. Lightly spray with oil and cook for 15-20 minutes, flipping halfway for an even char.
Serve: Garnish with lime juice and extra chaat masala. Serve hot with naan, rice, or salad.

Expert Tips for Success

Dry the Chicken: Removing excess moisture helps the marinade adhere better.
Double Marinade: Start with a lemon juice-based marinade for enhanced flavor.
Use Mustard Oil: Adds depth and authenticity to the dish.
Uniform Pieces: Ensure even cooking by cutting chicken into similar sizes.

Make-Ahead and Storage Tips

Marinate in Advance: Marinate the chicken up to 48 hours ahead and refrigerate.
Store Leftovers: Keep cooked chicken in an airtight container for up to 2 days. Reheat in an oven or air fryer, wrapped in foil to avoid over-charring.