Air Fryer Malai Tikka
Creamy, smoky, and flavorful – this Indian-style malai tikka is made with marinated chicken skewers cooked in the air fryer for a restaurant-style experience at home.
Equipment
- Skewers
Ingredients
- 500 g boneless chicken cut into 1-inch cubes (thighs are juicier)
- ½ cup thick yogurt hung yogurt or Greek yogurt preferred
- ¼ cup fresh cream
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp ground coriander
- ½ tsp white pepper powder
- ½ tsp salt to taste
- 1 tbsp oil or melted butter for brushing before/after cooking
Instructions
- Trim excess fat and pat chicken cubes dry. If using wooden skewers, soak them in water 30 minutes beforehand to prevent burning.
- In a bowl combine thick yogurt, fresh cream, ginger-garlic paste, lemon juice, ground coriander, white pepper, and salt. Whisk until smooth and creamy.
- Add the chicken cubes into the marinade, mix thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour; for best results marinate 4–8 hours or overnight.
- Preheat the air fryer to 380°F (193°C). Thread marinated chicken onto skewers, leaving a little space between pieces so heat circulates.
- Place skewers in the basket, brush lightly with oil or melted butter, and air fry for 12–15 minutes, turning once halfway. Check for even browning and an internal temperature of 165°F (74°C).
- For a smoky restaurant-style finish, after cooking place a small piece of hot charcoal in a bowl, add a drizzle of ghee, place the hot charcoal in the bowl, and cover the skewers briefly with a lid or foil to capture smoke (dhungar method). Remove charcoal and serve immediately with mint chutney and lemon wedges.
Notes
🔹 Use thighs for juicier tikka; breasts work but can dry out if overcooked.
🔹 Thick yogurt (hung or Greek) gives creamier coating — excess marinade can be discarded before skewering.
🔹 For a vegetarian version, substitute paneer or cauliflower and reduce cook time.
🔹 Dhungar (smoking) adds an authentic smoky aroma — do this briefly and carefully.
🔹 Store cooked tikka in the fridge up to 2 days; reheat in the air fryer at 350°F (175°C) for 4–6 minutes.
🔹 Serve with sliced onions, lemon wedges, and green chutney. Garnish with a light sprinkle of chaat masala for brightness.
Nutrition
Calories: 310kcalCarbohydrates: 4gProtein: 32gFat: 18gSaturated Fat: 7gCholesterol: 95mgSodium: 430mgPotassium: 520mgSugar: 2gVitamin A: 6IUVitamin C: 3mgCalcium: 30mgIron: 6mg
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