All the flavour of a tandoor but minus the fire, this air fryer chicken tikka is weeknight-friendly and celebration-worthy.
There’s something about chicken tikka that just hits the spot. That perfect balance of smoky, juicy & spicy, it’s a flavour bomb every time. But making it at home usually means a grill, smoke, and a whole lot of effort. This version skips all that. The air fryer does the heavy lifting, and what you get is tender chicken with charred edges and all that gorgeous tandoori-style flavour in just minutes.
Whether you’re planning a small gathering or just want to spice up dinner, this air fryer chicken tikka brings bold vibes with minimal fuss. Try it as is, or use it as the base for recipes like Butter Chicken or Chicken Tikka Wraps.
Jump to section: Air Fryer CHicken Tikka
Ingredients for Air Fryer Chicken Tikka
- For the marinade: Boneless chicken thighs (juicy and perfect for air frying), thick curds (yogurt) for richness, mustard oil for a punch of authentic flavor, and roasted besan (gram flour) to help the marinade cling to the chicken.
- Aromatics & Spices: Ginger garlic paste, red chilli powder, Kashmiri chilli powder for color and mild heat, garam masala, salt, crushed kasuri methi, and a squeeze of lemon juice.
- For the air fryer: Skewers for threading the chicken and a little oil for brushing.
- For dhungar (optional, but highly recommeded smoky finish): A small piece of charcoal and ghee or oil for that signature tandoori-style smokiness.
Frequently Asked Questions
Yes, you can. Thighs are more tender and juicy, but chicken breast works well too., Just reduce cooking time slightly to prevent drying out.
Absolutely! You can use lamb, prawns, or even paneer or tofu. Make sure to adjust cooking times accordingly.
Yes! Bell peppers, onions, or zucchini pair beautifully. Just make sure the pieces are cut evenly so they cook at the same rate as the chicken.
Not at all, but it adds a lovely smoky flavor. You can skip it if you’re short on time or don’t have charcoal handy.
Richa’s Top Tips
- Marinate longer for max flavour: Give the chicken at least 30 minutes, but overnight in the fridge is even better. It helps the spices really soak in.
- Use thick curds: Runny curd leads to a watery marinade. If your curd is thin, strain it through a muslin cloth for 15–20 minutes.
- Don’t skip the besan: It helps the marinade cling better to the chicken and adds a subtle nutty note.
- Charcoal = that tandoori magic: If you’ve got the time, do the dhungar step. It takes 3 minutes and totally transforms the flavour.
- Air fry in batches: Don’t overcrowd the basket. Give each piece some space so it cooks evenly and gets slightly charred around the edges.
Serving Ideas
Pair this chicken tikka with some of these reader-favourite recipes from the blog:
Storage Tips
- Refrigeration: Store leftover chicken tikka in an airtight container in the fridge for up to 3–4 days. Reheat in the air fryer at 180°C for 2–3 minutes or until heated through.
- Freezing: Marinated chicken can be frozen (before air frying) for up to 2 months. Thaw it overnight in the fridge before air frying as usual.
- Meal prep tip: Air fried chicken tikka can be used throughout the week in wraps, grain bowls, or salads. Just store the cooked pieces and reheat as needed.
Customisation Ideas
- Switch up the protein: This marinade works beautifully with paneer, tofu, mushrooms, or even fish like salmon for a pescatarian take.
- Dial up the heat: Add finely chopped green chillies or a pinch of cayenne if you like your tikka spicier.
- Herb boost: A handful of chopped fresh coriander or mint in the marinade adds extra freshness.
- Dairy-free version: Use thick coconut yogurt instead of curds and skip the besan if avoiding gluten.
- On the skewer: Add chunks of capsicum, onion, or tomato along with the chicken on skewers for a more colourful, veg-forward version.
Optional: Dhungar (Smoking) Step
This is the secret to giving your chicken tikka that restaurant-style, smoky flavour without a grill.
- Simply heat a small piece of charcoal till red-hot.
- Place it in a steel katori or foil cup set inside the marinated chicken bowl.
- Pour a teaspoon of ghee or oil over it, cover immediately with a tight lid, and let the smoke infuse for 3–4 minutes.
- Discard the charcoal, mix well, and cook as usual.
It’s optional, but so worth it.
This air fryer chicken tikka brings all the flavour of your favourite restaurant dish, right to your kitchen, with none of the fuss. It’s smoky, juicy, full of spice, and comes together in just 30 minutes.
Tried it? Don’t forget to tag me on Instagram @my_foodstory, I love seeing your recreations and how you make it your own!
Watch Air Fryer Chicken Tikka Recipe Video
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Marinating chicken
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Take all ingredients for chicken marinade except chicken in a bowl & whisk well to combine all the ingredients. The marinade should be thick and not runny.
¼ cup whisked, 1 tablespoon ginger garlic paste, ½ teaspoon red chilli powder, ¼ cup kashmiri chilli powder, ½ teaspoon garam masala powder, ½ teaspoon salt, 2 teaspoons kasuri methi, 2 teaspoons lemon juice, 2 ½ tablespoons mustard oil, 1 tablespoon roasted besan
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Add chicken, toss until all chicken pieces get well coated with the marinade.
500 gms chicken thigh
Dhungar / smoking chicken
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Place charcoal on the gas flame and heat it for 5-6 minutes till it turns red.
2-3 inches long charcoal
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Meanwhile, keep a small steel katori or bowl in the centre of the marinated chicken bowl & keep a proper lid for the marinade bowl to trap the smoke.
1 teaspoon ghee or oil
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Hold the hot charcoal with tongs and put it in the bowl, pour ghee on it and immediately cover the lid. Rest it for 3 minutes, discard the charcoal bowl and keep the marinated chicken resting for 30 mins – 1 hour.
Air frying chicken tikka
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Preheat the airfryer to 200C. Brush the airfryer basket with oil.
1 – 2 teaspoons cooking oil for brushing
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Thread the chicken pieces onto the skewers and place them on the airfryer basket with some gap in between. Brush them with oil and air fry at 200C for 3 minutes, flip once, brush with oil & air fry at 200 C for another 3-5 minutes or until they are cooked through & slightly browned around the edges and serve.
4-5 skewers
- Chicken thigh pieces are more juicy & tender which may be replaced with chicken breasts.
- Thick curds are used so that the marinade is thick and not runny.
- Mustard oil is used for marination for the authentic flavour which may be replaced with a cooking oil of your choice.
- Chicken can be marinated a day in advance & refrigerated. Take it out of the fridge 1 hour before air frying.
- Air fry in batches if needed but do not overcrowd the basket.
- Leftovers will stay good for 3-4 days when refrigerated in an airtight container. Reheat at 180C for 2-3 minutes until heated through & serve.
Calories: 309kcal, Carbohydrates: 10g, Protein: 27g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 0.03g, Cholesterol: 124mg, Sodium: 658mg, Potassium: 643mg, Fiber: 6g, Sugar: 2g, Vitamin A: 4505IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 4mg
This article was researched and written by Harita Odedra.