Air Fryer Reference
Chicken Tikka
protein · fresh
- Temperature
- 400 °F
- 204 °C
- Total time
- 14 min
- About 1 lb of marinated cubes fills a basket in a single layer and serves 2–3; thread on short skewers or scatter loose
- Shake at
- 7 min
- shake once
- Internal temp
- 165 °F
- 74 °C
Doneness
Done when the edges of the cubes are charred and blackened in spots — the tandoor look — and the chicken reads 165 °F (74 °C) inside. Shake or turn the pieces at the halfway mark so every face catches the heat. The yogurt marinade dries onto the surface and chars rather than forming a breaded crust, so you want deep colour and slightly crusty edges with the meat still juicy. Boneless cubes cook fast, so check early rather than drying them out.
Oil & seasoning
Spray lightly before cooking — the yogurt marinade carries some fat, but a little oil helps the edges char and keeps lean breast from drying out. There's no breading, so this is about colour and char, not crisping a crust.
Season with: Classic chicken tikka: ginger-garlic, garam masala, turmeric, cumin, coriander, Kashmiri chili, and lemon in a yogurt marinade., Tikka masala: the cooked cubes simmered into a creamy spiced-tomato sauce — the takeaway classic., Hariyali (green) tikka: a marinade of mint, coriander, and green chili instead of the red spice mix., Malai tikka: a mild, creamy version with cream, cashew, and cheese in place of the chili..
Watch out for
- Marinate at least 30 minutes (a few hours is better) — the yogurt's acidity tenderises lean breast and carries the spice in; skip it and the cubes are bland and tough.
- Chicken is raw — cook to 165 °F (74 °C); boneless cubes cook quickly, so check early instead of drying them out.
- Don't crowd the basket — packed cubes steam and turn grey instead of charring at the edges.
- Cut the cubes evenly (about 1¼ inch) so they cook at the same rate.
- Shake or turn at the halfway mark so all faces char rather than just the tops.