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Air Fryer Chicken Tikka

Smoky, juicy chicken tikka skewers made in the air fryer — a mustard-oil yogurt marinade and an easy dhungar (charcoal smoke) trick deliver real tandoor flavor with no grill.
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course: Appetizer
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

Marinade
  • 1½ lbs 700g boneless, skinless chicken thighs, cut into 1½-inch cubes
  • ¾ cup plain whole-milk Greek yogurt
  • 2 tablespoons mustard oil
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon lemon juice
  • 2 tablespoons Kashmiri red chili powder
  • 1 teaspoon turmeric powder
  • 1½ teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • Skewering & Cooking
  • 1 large onion cut into 1-inch petals
  • 1 green bell pepper capsicum, cut into 1-inch pieces
  • 4 –6 skewers wooden, soaked 30 minutes, or metal
  • Oil spray
  • Dhungar Smoke optional
  • 1 small piece natural lump charcoal
  • ½ teaspoon ghee or oil
  • 1 small heatproof metal bowl

Equipment

Method
 

  1. Marinate: whisk yogurt, mustard oil, ginger garlic paste, lemon juice, Kashmiri chili, turmeric, garam masala, cumin, coriander, salt, pepper; coat chicken; refrigerate 2–12 hours.
  2. Thread skewers alternating chicken, onion petals, bell pepper; lay diagonally to fit.
  3. Preheat to 400°F (200°C); spray basket; single layer; cook 12–14 minutes total.
  4. Flip at 6–7 minutes; brush with ghee; done at 165°F (74°C) internal.
  5. Dhungar (optional): hot charcoal in metal bowl on platter, drizzle ghee, cover 3–5 minutes with ventilation.
  6. Serve with lemon, chaat masala, cilantro, mint chutney.