Air fryer Chicken Tikka - Keto & Low Carb Recipes

Tandoori chicken tikka is a much-loved dish from Indian cuisine, known for its succulent, juicy chicken pieces, richly flavored with a blend of aromatic spices. While traditionally cooked in a tandoor, a clay oven, this recipe brings the smoky flavors of tandoori chicken to your kitchen using an air fryer. Not only is this method faster and more convenient, but it also creates that perfect charred exterior without needing specialized equipment. In just 20 minutes, you’ll have delicious, tender tandoori chicken that’s packed with authentic Indian flavors.

Why This Recipe Works Without a Tandoor

Many Indian dishes, including tandoori chicken tikka, are cooked in a tandoor, an oven that reaches extremely high temperatures. The high heat sears the chicken, giving it a smoky, slightly charred flavor. While tandoors are rarely found in home kitchens, an air fryer offers an excellent alternative. By circulating hot air around the chicken, it mimics the tandoor’s effect, giving your chicken a beautiful, evenly browned exterior and juicy interior. You won’t miss the clay oven at all!

What Makes This Recipe Stand Out

No tandoor necessary: This recipe recreates the authentic flavors of a restaurant-style tandoori chicken tikka without needing a clay oven.
Versatile: The marinated chicken can be used as a base for many Indian dishes like butter chicken or chicken tikka masala. Once you’ve mastered this, you’ll be able to create numerous flavorful meals.
Healthy & Easy: Using an air fryer means less oil, making this recipe a healthier alternative to deep-fried options without sacrificing flavor.

Essential Ingredients for Tandoori Chicken Tikka

This dish uses staple ingredients from Indian cooking, many of which you may already have in your pantry. Here’s a breakdown of each:

Boneless Chicken Breasts: This recipe calls for skinless, boneless chicken breasts, which work perfectly for air frying. The meat’s lean texture absorbs the marinade while retaining its juiciness during cooking.
Greek Yogurt: A key ingredient in the marinade, Greek yogurt is thicker than regular yogurt, which helps the marinade cling to the chicken. The slight tanginess from the yogurt also balances the spices and enhances the overall flavor.
Tandoori Masala: This pre-mixed spice blend is essential for authentic tandoori flavor. It typically contains a mix of spices like coriander, cumin, and fenugreek.
Kashmiri Red Pepper: Known for its vibrant red color and mild heat, Kashmiri red pepper gives the chicken its signature reddish hue without overpowering spiciness.
Red Chili Powder: Use this to add extra heat. Adjust the amount based on your spice tolerance.
Ginger-Garlic Paste: A must-have for many Indian dishes, ginger-garlic paste provides a fragrant, spicy base for the marinade.
Chaat Masala: Sprinkled over the cooked chicken, chaat masala adds a tangy, salty finish to the dish.

Ingredient Substitutions and Alternatives

Even if you don’t have every ingredient on hand, you can make substitutions without losing the essence of this recipe.

Chicken Breasts: If you prefer dark meat, chicken thighs are an excellent substitute. They are juicier and more flavorful. Alternatively, you can use bone-in chicken or even whole chicken cut into pieces for a more traditional take.
Greek Yogurt: If Greek yogurt isn’t available, you can strain regular yogurt through a cheesecloth to thicken it. A spoonful of besan (gram flour) can also help thicken the marinade.
Kashmiri Red Pepper: If you can’t find Kashmiri red pepper, sweet paprika is a good substitute for color. For the classic restaurant look, a small amount of red food coloring can also be added.
Red Chili Powder: Cayenne pepper can be used instead of Indian red chili powder if that’s what you have on hand.
Ginger-Garlic Paste: Freshly minced ginger and garlic work just as well if you don’t have pre-made paste.

Recipe Variations to Explore

Paneer Tikka: For a vegetarian option, replace the chicken with paneer (Indian cottage cheese). This marinade works beautifully with paneer, yielding equally flavorful results.
Skewered Tikka: If you want to stick closer to the traditional cooking style, skewer the marinated chicken and grill it in your air fryer. Soak wooden skewers in water before using, or use reusable metal skewers.
Grill, Pan, or Oven: If you don’t have an air fryer, you can still enjoy this recipe. Grill the chicken over high heat, use a cast iron pan, or bake it in the oven using a wire rack to ensure even cooking.

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

1. Gather Your Ingredients Before you start, measure out all your ingredients. Having everything ready in advance will streamline your cooking process.

2. Prep the Chicken Cut the boneless chicken breasts into even-sized chunks. Pat them dry with a paper towel, ensuring they’re free of excess moisture. This step will help the marinade cling to the chicken better.

3. Make the Marinade In a large bowl, mix the Greek yogurt, ginger-garlic paste, tandoori masala, Kashmiri red pepper, red chili powder, and chaat masala. Stir well to ensure that the yogurt and spices are thoroughly combined. If you want extra richness, you can add a spoonful of mustard oil to the marinade.

4. Marinate the Chicken Add the chicken pieces to the marinade and mix well. Make sure each piece is evenly coated with the marinade. For best results, let the chicken sit for at least 30 minutes, but for deeper flavors, marinate for a few hours or overnight in the fridge.

5. Preheat the Air Fryer Preheat your air fryer to 390°F (200°C) for a few minutes. Preheating ensures the chicken starts cooking immediately, helping it to develop a nice char.

6. Cook the Chicken Place the marinated chicken pieces in the air fryer basket in a single layer. Be sure not to overcrowd the basket, as this can prevent even cooking. Spray the chicken with a light coating of avocado or olive oil. Air fry for 15-20 minutes, flipping the pieces halfway through cooking for an even char.

7. Serve Once the chicken is cooked through and charred to your liking, remove it from the air fryer. Squeeze fresh lime juice over the top and sprinkle with extra chaat masala for added zing. Serve hot with naan, rice, or a side salad.

Expert Tips for the Best Tandoori Chicken Tikka

Dry the Chicken: Ensure that your chicken is thoroughly patted dry before marinating. This allows the marinade to adhere to the chicken better, enhancing flavor absorption.
Double Marinade for Extra Flavor: If you have time, consider marinating the chicken twice. Start with a simple lemon juice, ginger-garlic paste, and salt mixture for 30 minutes. Drain and then proceed with the yogurt-based marinade.
Mustard Oil: A small amount of mustard oil in the marinade adds a subtle depth of flavor, bringing your tandoori chicken closer to restaurant quality.
Even Cooking: Cut the chicken pieces uniformly so that they cook evenly. Avoid having some pieces overcooked while others are underdone.

Make-Ahead and Storage Tips

Marinate Ahead of Time: You can marinate the chicken up to 24-48 hours in advance, keeping it stored in an airtight container in the fridge.
Leftover Storage: Cooked tandoori chicken can be stored in the fridge for 1-2 days in a sealed container. To reheat, use your oven or air fryer, wrapping the chicken in foil to prevent over-charring.

Air Fryer Tandoori Chicken

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes

Dish Type: Main Course
Cuisine: Indian
Servings: 2
Calories per Serving: 263 kcal

Ingredients:

16 oz Boneless Chicken Breasts (cubed)
1 Green Bell Pepper (cubed)
1 Red Onion (cubed)
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 (halved)
Chaat Masala (for serving)

Instructions:

In a large bowl, mix Greek yogurt, ginger-garlic paste, and all spices.
Add cubed chicken and vegetables to the marinade and coat well.
Let the chicken marinate for 20-30 minutes.
Preheat the air fryer to 390°F.
Place the chicken and vegetables in the air fryer basket in a single layer.
Cook for 15-20 minutes, flipping halfway.
Serve with lime juice and a sprinkle of chaat masala.