Cody Casey
Chicken tikka is a popular Indian appetiser made by marinating chicken pieces in a spiced yoghurt mix and then grilling them over charcoal in a tandoor, a clay oven. However, chicken tikka can also be cooked in an air fryer, which produces an intense, dry heat similar to a grill. The air fryer method is quicker and more energy-efficient than grilling, and it still gives the chicken the iconic char marks. The chicken can be marinated for as little as 15 minutes, but the longer it is left to marinate, the more flavourful it will be. When cooked in an air fryer, the chicken will be ready in about 20 minutes.
Air Fryer Chicken Tikka
| Characteristics | Values |
|---|---|
| Marinade | Yogurt, garlic, ginger, lemon juice, salt, spices |
| Marinade Time | 15 minutes to 24 hours |
| Oven Temperature | 380°F to 400°F |
| Cooking Time | 8-20 minutes |
| Serving Suggestions | Lemon, onion, naan, rice, kachumber salad, yogurt mint chutney |
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$10.86
What You'll Learn
Chicken tikka bites
To make chicken tikka bites, you will need boneless, skinless chicken. Chicken thighs are a good option as they don't dry out as much, but other cuts of chicken can also be used. You will also need garlic, ginger, yogurt, besan (chickpea flour), and spices such as garam masala, cayenne, and salt. For an extra touch of colour, you can add grated beet.
Before cooking, prepare a marinade by mixing together the yogurt, besan, and spices. Remove any lumps, then add the ginger, garlic, beet, and any other desired ingredients. Cut the chicken into evenly sized pieces, and coat them completely with the marinade. Allow the chicken to marinate in the refrigerator for at least 15 minutes, or up to 24 hours for the best flavour.
When you are ready to cook, preheat your air fryer to 380°F (190°C) or 320°F. Spray the air fryer tray with cooking spray to prevent sticking. Add the chicken pieces, leaving space between each piece, and cook for 9-12 minutes, turning them after the first 5 minutes. The chicken is done when an internal thermometer reads 165°F.
For an extra charred look, you can cook the chicken tikka bites in two stages. First, air fry at 160°C or 320°F for about 8 minutes. Then, raise the temperature to 200°C or 390°F and air fry for another 6 minutes. You can also baste the chicken with butter or oil during cooking to keep it moist and enhance the flavour.
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Maring>inating the chicken
Marination is a crucial step in preparing chicken tikka in an air fryer, as it infuses the chicken with flavour and moisture, ensuring a juicy and tasty dish. Here is a comprehensive guide to marinating the chicken for chicken tikka in an air fryer:
Choosing the Chicken:
Start by selecting the right cut of chicken. Chicken breast and chicken thighs are popular choices, but you can also use boneless, skinless chicken pieces for convenience and even cooking. If you opt for chicken breast, keep in mind that it tends to dry out easily, so basting during cooking is essential.
Preparing the Chicken:
Before adding the chicken to the marinade, it is recommended to pat the pieces dry with paper towels. This helps the marinade adhere better to the surface of the chicken. Additionally, cutting the chicken into evenly sized pieces is important to ensure even cooking. Smaller pieces will cook faster and allow the flavours of the marinade to penetrate better.
The Marinade:
The marinade for chicken tikka typically includes a combination of spices, yogurt, and other ingredients like garlic, ginger, lemon juice, and salt. You can also add a touch of mustard oil for an extra peppery and spicy restaurant-style flavour. Garam masala, a blend of spices commonly used in Indian cuisine, is a convenient option that adds a beautiful aroma and flavour to the dish. You can also include grated beetroot for natural colouring.
Mix all the ingredients for the marinade in a bowl, creating a thick paste. Ensure the marinade is well combined and free of lumps. Then, add the chicken pieces and thoroughly coat them with the marinade. Use your hands or a spoon to ensure each piece is evenly covered.
Marinating Time:
Allow the chicken to marinate for at least 15 minutes, but ideally for several hours or even overnight. The longer the chicken sits in the marinade, the more intense the flavour will be. For the best results, aim for a minimum of two hours or up to 24 hours. If you plan to marinate the chicken for an extended period, store it covered in an airtight container in the refrigerator.
Additional Tips:
- If you have time, you can do a two-step marination process. First, prepare a simple marinade with lemon juice, ginger-garlic paste, and salt, and let the chicken sit in this mixture for 20-30 minutes. Then, add the remaining ingredients and marinate for a more extended period.
- You can also skewer the chicken pieces onto wooden skewers before placing them in the air fryer. This helps cook more chicken at once and improves presentation when serving.
- While marinating overnight or for an extended period, you can freeze the chicken in the marinade. However, note that yogurt doesn't freeze well, so freezing is recommended only after cooking the chicken.
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Temperature and timing
The temperature and timing for cooking chicken tikka in an air fryer depend on the size of the chicken pieces and the specific air fryer being used. It is important to note that the cooking time may vary depending on the size of the chicken pieces and the heat of the air fryer. Therefore, it is recommended to keep an eye on the chicken while it is cooking and adjust the timing as needed.
Firstly, it is important to preheat the air fryer. Some recipes recommend preheating to 320°F (160°C) for 5 minutes, while others suggest preheating to 380°F (190°C). It is worth noting that the air fryer's temperature may vary depending on the model and brand.
Once the air fryer is preheated, the chicken tikka pieces can be placed inside. It is recommended to leave some space between each piece to ensure even cooking. The cooking time will depend on the size of the chicken pieces and the desired level of charring. For smaller pieces, such as chicken tikka bites, cooking for 9-12 minutes, turning halfway through, should be sufficient. For larger pieces, it may take up to 20 minutes to cook through.
During the cooking process, it is a good idea to baste the chicken with butter or oil to keep it moist and enhance its flavour. This can be done midway through the cooking process. Additionally, turning the chicken pieces periodically will help achieve an even char.
The chicken tikka is cooked when it reaches an internal temperature of 165°F. This can be checked using a meat thermometer. Once the chicken reaches this temperature, it should be removed from the air fryer to prevent overcooking.
In summary, the temperature and timing for cooking chicken tikka in an air fryer depend on the size of the chicken pieces and the specific air fryer being used. It is important to preheat the air fryer, baste the chicken with butter or oil, and turn the pieces periodically for even cooking. The chicken is done when it reaches an internal temperature of 165°F.
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Reheating and storing
Once cooked, chicken tikka can be stored in an airtight container in the fridge for up to three or four days. It can also be frozen for up to six months. However, frozen chicken tikka will be a little dry once defrosted and reheated.
Leftovers should be cooled and stored in the fridge within two hours of cooking. Raw chicken can be marinated and stored in the fridge one to two days in advance of cooking.
To reheat, place the chicken tikka in the air fryer at 380°F (200°C) for two to five minutes until heated through. It can be reheated directly from frozen. Reheat refrigerated chicken wrapped in aluminium foil to prevent it from becoming overly charred or brown.
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Tandoori-style chicken tikka
Ingredients
To make tandoori-style chicken tikka, you will need the following ingredients:
- Chicken breasts or thighs
- Yogurt
- Lemon juice
- Ginger-garlic paste
- Salt
- Spices (including red chilli powder/paprika, pepper powder, tandoori chicken masala, garam masala, coriander powder, kasuri methi, and dried fenugreek leaves)
- Oil (vegetable, avocado, olive, or mustard oil)
- Vegetables (capsicum/bell peppers, onion, and/or cucumber)
- Naan or rice
Method
Before you start, prepare the chicken by patting the chunks dry with a paper towel. This will help the marinade stick to the surface of the chicken. You can also marinate the chicken twice if you have the time. For the first marinade, mix the juice of one lemon, one spoon of ginger-garlic paste, and one teaspoon of salt. Let the chicken sit in this marinade for 20-30 minutes, then drain it off before adding the chicken to the second, yogurt-based marinade.
For the second marinade, mix yogurt, oil, lemon juice, crushed ginger, crushed garlic, and all the spices in a bowl. Add the chicken pieces to the marinade and toss well until everything is coated. For extra restaurant-style flavour, add a touch of mustard oil to the marinade. You can also add a little chickpea flour to give the chicken a nice thin coating. You can marinate the chicken for as little as 30 minutes, but for more intense flavour, leave it to marinate for 2-6 hours or even overnight.
When you are ready to cook the chicken, thread the tikka onto wooden skewers. Remember to soak the skewers in water for about 15-30 minutes first to prevent them from burning during air frying. Place the skewered chicken into the air fryer basket in a single layer and spray with avocado or olive oil cooking spray. Set the air fryer to 390°F and cook for 15-20 minutes, turning the chicken periodically to get an even char.
Once the chicken is cooked, serve it with freshly squeezed lemon or lime juice, and sprinkle lightly with chaat masala. You can also serve it with naan or rice, and a side of your choice. Enjoy!
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Frequently asked questions
It takes 15-20 minutes to cook chicken tikka in an air fryer.
It is recommended to marinate the chicken for a minimum of 15 minutes, but for the best flavour, it should be left for 24 hours.
The air fryer should be set to 380-400°F for cooking chicken tikka.
Leftover chicken tikka can be stored in an airtight container in the refrigerator for up to 2 days. It can also be frozen for later use.
The best way to reheat chicken tikka is in the air fryer at 380°F for 2-5 minutes, depending on whether it is refrigerated or frozen.
