Air Fryer Chicken Tikka

Ingredients:

  • Chicken: 1 lb (450g) boneless chicken breast or thighs, cut into 1-inch cubes
  • Yogurt: 1/2 cup plain Greek yogurt
  • Lemon Juice: 2 tablespoons
  • Garlic: 3 cloves, minced
  • Ginger: 1-inch piece, grated
  • Garam Masala: 1 teaspoon
  • Paprika: 1 teaspoon (preferably smoked)
  • Cumin Powder: 1 teaspoon
  • Coriander Powder: 1 teaspoon
  • Turmeric Powder: 1/2 teaspoon
  • Red Chili Powder: 1/2 teaspoon (adjust for spice preference)
  • Salt: 1 teaspoon
  • Olive Oil: 1 tablespoon
  • Fresh Cilantro: 2 tablespoons, chopped (for garnish)
  • Lemon Wedges: For serving

Equipment:

  • Air fryer
  • Mixing bowl
  • Skewers (optional, if making kebabs)

Instructions:

  1. Marinate the Chicken:
    • In a large mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, paprika, cumin, coriander, turmeric, red chili powder, salt, and olive oil. Mix well to form a smooth marinade.
    • Add chicken cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
  2. Prepare for Air Frying:
    • Preheat the air fryer to 400°F (200°C) for 5 minutes.
    • If using skewers, thread the marinated chicken cubes onto skewers, leaving a small gap between pieces for even cooking. Alternatively, place chicken pieces directly in the air fryer basket in a single layer.
  3. Cook the Chicken:
    • Place the chicken (skewers or pieces) in the air fryer basket. Cook at 400°F (200°C) for 10-12 minutes, flipping halfway through, until the chicken is cooked through and slightly charred (internal temperature should reach 165°F/74°C).
    • Work in batches if necessary to avoid overcrowding.
  4. Serve:
    • Remove chicken from the air fryer and let it rest for 2-3 minutes.
    • Garnish with fresh cilantro and serve with lemon wedges, naan, or a side of mint chutney.

Tips:

  • For a smokier flavor, add a pinch of smoked paprika or use a stovetop smoking method before air frying.
  • Serve with a side of cucumber raita for a refreshing contrast.

Air Fryer Pakoras

Ingredients:

  • Chickpea Flour (Besan): 1 cup
  • Onion: 1 medium, thinly sliced
  • Potato: 1 small, peeled and thinly sliced
  • Spinach: 1 cup, roughly chopped
  • Green Chili: 1-2, finely chopped (adjust for spice preference)
  • Cumin Seeds: 1 teaspoon
  • Coriander Powder: 1 teaspoon
  • Red Chili Powder: 1/2 teaspoon
  • Turmeric Powder: 1/4 teaspoon
  • Salt: 1 teaspoon
  • Baking Soda: 1/4 teaspoon (optional, for extra crispiness)
  • Water: 1/4 to 1/3 cup (adjust for batter consistency)
  • Olive Oil Spray: For coating

Equipment:

  • Air fryer
  • Mixing bowl
  • Parchment paper or air fryer liners (optional)

Instructions:

  1. Prepare the Batter:
    • In a mixing bowl, combine chickpea flour, cumin seeds, coriander powder, red chili powder, turmeric, salt, and baking soda (if using).
    • Gradually add water, whisking to form a thick, smooth batter that coats the vegetables without being too runny.
    • Add sliced onions, potatoes, spinach, and green chilies to the batter. Mix well to coat the vegetables evenly.
  2. Preheat the Air Fryer:
    • Preheat the air fryer to 375°F (190°C) for 5 minutes.
    • Line the air fryer basket with parchment paper or lightly spray with olive oil to prevent sticking.
  3. Shape and Cook:
    • Using a spoon or your hands, form small portions of the batter-vegetable mixture into rough balls or patties (about 1-2 tablespoons each).
    • Place the pakoras in the air fryer basket in a single layer, ensuring they don’t touch. Lightly spray the tops with olive oil.
    • Cook at 375°F (190°C) for 12-15 minutes, flipping halfway through, until golden brown and crispy.
  4. Serve:
    • Remove pakoras from the air fryer and place on a paper towel to absorb any excess oil.
    • Serve hot with tamarind chutney, mint chutney, or ketchup.

Tips:

  • Experiment with other vegetables like cauliflower, zucchini, or eggplant.
  • For extra crispiness, lightly spray the pakoras with oil again after flipping.

Nutritional Notes:

  • Chicken Tikka: High in protein, low in carbs, and healthier than traditional frying due to minimal oil use.
  • Pakoras: Gluten-free (chickpea flour) and lower in oil compared to deep-fried versions, making them a lighter desi snack option.

Serving Suggestions:

  • Pair with a side of basmati rice, naan, or a fresh salad for a complete meal.
  • Perfect for game nights, parties, or a quick weeknight dinner with a desi twist.