Air-Fried Chicken Tikka: A Healthy, Quick Treat

Chicken tikka is a popular dish in India, Pakistan and Bangladesh. It is traditionally cooked in a tandoor oven, but can also be made in an air fryer. The air fryer produces an intense, dry heat, similar to a grill, and cooks the chicken in 10-20 minutes, making it quicker than using a grill or tandoor oven. The chicken is marinated in a mixture of spices and yoghurt, and can be served as an appetiser, main or starter.

Marinating the chicken

Preparing the Chicken

Start by cutting the chicken into bite-sized pieces or chunks. You can use chicken breasts or thighs, depending on your preference. If you want to be more traditional, go for boneless and skinless chicken thighs, as they have slightly more fat and help keep the meat succulent. However, chicken breasts are also a good option, especially if you prefer leaner meat. Just make sure to remove the skin and cut the chicken into evenly sized pieces to ensure even cooking.

The Marinade

The marinade for chicken tikka typically includes yogurt, spices, and flavourings. Here's a list of common ingredients and their proportions to guide you:

• Greek yogurt or plain yogurt: Use Greek yogurt for a thicker consistency, which makes it a great base for the marinade. It also helps achieve the desired char on the chicken. You will need about 1/2 cup of yogurt.
• Spices: The specific spices can vary, but commonly used ones include tandoori masala, garam masala, chilli powder or cayenne pepper, ground coriander, Kashmiri red pepper, and red chilli powder. You can use a pre-mixed tandoori masala or garam masala spice blend for convenience. Adjust the amount of chilli powder or cayenne pepper to your preferred spice level.
• Flavourings: Add ingredients like garlic (minced or in paste form), ginger (puree or paste), lemon or lime juice, salt, black pepper, and mustard oil. You can also include grated beetroot for colour if you don't want to use artificial food colouring.

Marinating Process

Now, let's get to the actual marinating! Here's a step-by-step guide:

• In a large bowl, combine the yogurt, spices, and flavourings. Whisk them together until you have a well-combined marinade.
• Add the cubed chicken to the marinade. Use your hands or tongs to coat each piece of chicken evenly with the marinade. Massage the marinade into the meat to ensure it penetrates the chicken.
• Cover the bowl and let the chicken marinate in the refrigerator. The minimum marination time is about 30 minutes, but the longer you leave it, the more flavourful your chicken will be. For the best results, aim for 2-24 hours.
• If you have the time, you can even do a two-step marination process. Prepare a first marinade with lemon juice, ginger-garlic paste, and salt. Let the chicken sit in this for 25-30 minutes, then drain it and add the yogurt-based marinade.
• If you're using wooden skewers for the chicken tikka, remember to soak them in water while the chicken is marinating. This will prevent them from burning in the air fryer.

Final Tips

• Before adding the chicken to the marinade, pat the chunks of chicken dry with paper towels. This helps the marinade stick better to the surface of the meat.
• If you want to add vegetables to your chicken tikka, such as bell peppers and onions, chop them into bite-sized pieces and stir them into the marinade just before cooking.
• You can freeze marinated chicken, but it's best to cook it fresh in the air fryer to avoid dryness.

Using a liner

If you are using a liner, cook your chicken tikka at 200°C for 12-15 minutes, turning halfway through. If your air fryer requires preheating, check the chicken a couple of minutes before the end of the recommended cooking time.

If you don't have a liner, you can cook the chicken tikka directly in the air fryer basket. In this case, cook it at 200°C for 10-12 minutes, again turning halfway through.

The best cut of chicken

Chicken tikka is a dish originating in the Indian subcontinent that is popular in India, Pakistan, and Bangladesh. It is made using small pieces of boneless chicken that are skewered and cooked at high heat, usually in a tandoor. The chicken is marinated in a mixture of spices and yogurt to enhance its flavour and is traditionally brushed with ghee (clarified butter) during cooking.

When it comes to choosing the best cut of chicken for chicken tikka, there are a few options to consider. Here are some factors to keep in mind:

Type of Chicken

You can use either chicken breast or chicken thighs for making chicken tikka. Chicken breasts are typically used in restaurants as they are whiter in colour than thighs, even when cooked through. However, chicken thigh meat has more flavour and is naturally juicier, making it a better option for a tastier and more succulent dish. Chicken thighs are also usually cheaper than chicken breasts, making them a more cost-effective choice.

Marination Time

The marination time for chicken tikka can vary depending on the cut of chicken used. Chicken thighs require a shorter marination time of around 20 minutes to 3 hours, while chicken breasts benefit from a longer marination time of 2 to 24 hours. This is because chicken breasts are leaner and benefit from the extra time to absorb the flavours and moisture from the marinade.

Cooking Method

The cooking method can also play a role in determining the best cut of chicken. If you are cooking the chicken tikka in an air fryer, oven, or on a stovetop, either chicken breast or thighs can be used. However, if you are cooking it over live charcoal or a barbecue grill, chicken thighs are a better option as they have a higher fat content and are less likely to dry out during the cooking process.

In conclusion, the best cut of chicken for chicken tikka depends on your personal preference, the marination time, and the cooking method. Chicken thighs are generally recommended for their flavour, juiciness, and cost-effectiveness, while chicken breasts are a good option for a visually appealing dish, especially when cooked in an air fryer or oven. Ultimately, you can also use a combination of both cuts to create a delicious and flavourful chicken tikka dish.

Freezing and reheating

Freezing:

You can freeze chicken tikka before or after cooking, but it is generally recommended to freeze it after cooking for the best results. This is because the yoghurt in the marinade does not freeze well and can affect the texture and taste of the chicken. However, if you do choose to freeze the marinated chicken before cooking, make sure to defrost it thoroughly before placing it in the air fryer.

Reheating:

To reheat frozen chicken tikka, take it out of the freezer and let it defrost. Spray the chicken pieces with oil and place them in the air fryer at 200°C for about 5 minutes, or until they are heated through. You can also reheat frozen chicken tikka in the microwave or on the stovetop, but the air fryer will give you the best results in terms of taste and texture.

Storage:

Chicken tikka can be stored in an airtight container in the refrigerator for up to three days. If you plan to store it for longer, it is best to freeze it. Frozen chicken tikka can be stored for up to six months in suitable containers, leaving a little space for the curry to expand during freezing.

Serving:

Chicken tikka is delicious served hot or cold. It can be served in flatbreads or naan with a salad, or with a variety of sauces such as coriander chutney or raita. It also goes well with vegetable and lentil curry, sweet potato and chickpea curry, or coriander rice.

Serving suggestions

Chicken tikka is a versatile dish that can be served in many ways. Here are some serving suggestions:

Traditional Skewers

Thread the chicken onto skewers, alternating with vegetables like bell peppers and onions. This can be served as an appetiser or a main course. It pairs well with Indian naan bread, rice, or a side of salad.

Wraps and Sandwiches

Chicken tikka is also delicious in a wrap or sandwich. Use a tortilla, naan, paratha, or any flatbread of your choice, and fill it with the chicken tikka, veggies, and a sauce like yoghurt chutney, coriander chutney, or raita. You can also add sliced onions, cilantro, and a squeeze of lemon or lime.

As a Starter or Side

Chicken tikka can be served as a starter or side dish to a larger Indian meal. It goes well with dips like cucumber raita (mint yoghurt) and sauces like mango chutney.

In a Curry

Chicken tikka can be added to a curry for an extra layer of flavour. It is commonly used in dishes like chicken tikka masala, where the chicken pieces are cooked in a rich and creamy tomato-based sauce.

With Other Sides

Chicken tikka can be served with a variety of sides, such as homemade or store-bought naan, kachumber salad, coriander rice, vegetable curry, or sweet potato and chickpea curry.

Frequently asked questions