Air Fryer Chicken Tikka | Restaurant Style Chicken Tikka in Air Fryer | Air Fryer Chicken | Chicken Tikka | Tandoori Chicken Tikka in Air Fryer | Chicken Tikka Kabab | How to Make Chicken Tikka

Ingredients for Air Fryer Chicken Tikka:

(Tsp - teaspoon; Tbsp - tablespoon)

- Boneless Chicken - 500 gms (cut into 2” tikka pieces)

Marinade:
- Hung Curd- 5 tbsp
- Turmeric Powder- a pinch (1/8 tsp)
- Kashmiri Chilli Powder- 5 tsp
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 1/2 tsp
- Mace Powder(Javitri Powder)- 1/2 tsp
- Kasuri Methi(Fenugreek Leaves), dry roasted & powdered- 1/2 tsp
- Salt- 1 tsp & a pinch
- Lemon Juice-2 tsp
- Ginger Garlic Paste- 1 tbsp
- Red Food colour- a pinch
- Cooking Oil- 3 tbsp

Other Ingredients:
- Butter, for basting(melted) - 1 tbsp

Preparation:
- To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly.
- You can use chicken tikka pieces or alternatively cut boneless chicken fillets into tikkas.
- Wash and pat dry the boneless chicken fillets. Cut into 2” tikka shapes.
- For the marinade, add all the ingredients in a bowl ,whisk everything together and then add the marinated chicken pieces
- Set aside to marinate for 3-4 hours in the refrigerator. Take out the marinated chicken from the refrigerator after 3.5 hrs & keep it in room temperature for half an hour before skewering & placing in the Airfryer.
- Soak the wooden skewers in a glass bowl in water for minimum 30 mins.

Process:

- Skewer the marinated chicken tikkas on a skewer 4 at a time.
- Take out the basket from the Air fryer and brush it with oil
- Place the skewers side by side on the basket and keep it back in the Air fryer
- Choose the mode Chicken (default temperature 180) and timing 20 mins.
- Please pause half way and brush the kebabs with melted butter.
- Close the basket and air fry for another 10 mins.
- Remove and serve hot


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