Air Fried Chicken Malai Tikka
This malai tikka is better than takeout: smoky, creamy and melt-in-your-mouth tender. No oil, no cream, just juicy chicken marinated in simple, low-calorie ingredients and cooked in the air fryer.
Updated
- Prep Time
- 10 mins
- Cook Time
- 15 mins
- Marinate
- 30 mins
- Total Time
- 55 mins
- Servings
- 4 servings
Air Fried Chicken Malai Tikka at a glance
To make chicken malai tikka in an air fryer, marinate 500 g of chicken pieces in yogurt, ginger garlic paste, lemon juice, black pepper, garam masala, cumin and kasuri methi for at least 30 minutes. Air fry in a single layer at 200°C (400°F) for 12-15 minutes, flipping halfway, until the chicken reaches 74°C (165°F).
- Total time
- 55 mins
- Calories
- 210 per serving
- Protein
- 28 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Equipment
Air fryer · Mixing bowl · Instant-read thermometer
Quick Directions
- 1
Prepare the chicken
Cut the chicken into bite-sized pieces and season with salt and pepper.
- 2
Add the marinade
Mix in the yogurt and spices, coat the chicken well and marinate for at least 30 minutes (or up to 12 hours).
- 3
Air fry the chicken
Preheat to 200°C (400°F), then cook in a single layer for 12-15 minutes, flipping halfway, until golden and 74°C (165°F) inside.
- 4
Serve
Garnish with coriander and serve hot with mint chutney and lemon wedges.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fried chicken malai tikka.
1Prepare the chicken
Pat the chicken dry with paper towel and cut it into even 4 cm pieces so they cook at the same rate. Put the pieces in a large bowl and season with the salt, black pepper and white pepper.
2Add the marinade
Add the yogurt, ginger garlic paste, lemon juice, garam masala, cumin, kasuri methi and green chilies. Mix until every piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 12 hours for more flavour.
3Air fry the chicken
Preheat the air fryer to 200°C (400°F) for 3-5 minutes and lightly grease the basket or line it with a perforated parchment liner. Shake off excess marinade and place the chicken in a single layer with small gaps between the pieces. Air fry for 12-15 minutes, flipping halfway, until the edges are charred and golden and the thickest piece reads 74°C (165°F). Cook in two batches if your basket is small.
4Serve
Rest the tikka for 2 minutes, then garnish with fresh coriander. Serve hot with mint chutney, sliced onions and lemon wedges, or wrap in warm naan.
Recipe Tips
- Use chicken thighs for extra tenderness; they stay juicy even if cooked a minute too long.
- Marinate for at least 30 minutes so the yogurt can tenderise the chicken.
- Do not overcrowd the air fryer basket, or the chicken will steam instead of char.
- For more smoky flavour, add a pinch of smoked paprika to the marinade.
Variations
- Use Greek yogurt for a thicker coating that clings to the chicken.
- Add an extra green chili or 1/2 tsp Kashmiri chili powder for more heat.
- Swap the chicken for 400 g paneer cubes for a vegetarian version.
- No air fryer? Bake on a rack in the oven at 220°C (425°F) for 18-20 minutes.
Nutrition (per serving)
| Calories | 210 |
|---|---|
| Protein | 28 g |
| Carbs | 4 g |
| Fat | 8 g |
| Saturated fat | 2.5 g |
| Fibre | 0.5 g |
| Sugar | 2 g |
| Sodium | 690 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep cooked tikka in an airtight container for up to 3 days.
- Freezer
- Freeze cooked tikka for up to 2 months, or freeze raw chicken in its marinade for up to 3 months and thaw overnight in the fridge.
- Reheat
- Reheat in the air fryer at 180°C (350°F) for 3-4 minutes until steaming hot.
Air Fried Chicken Malai Tikka FAQs
Can I make chicken malai tikka without an air fryer?
Yes. Place the marinated chicken on a rack set over a lined baking sheet and bake at 220°C (425°F) for 18-20 minutes, turning once, then broil for 2 minutes to char the edges. Check that the chicken reaches 74°C (165°F).
Why is there no cream in this malai tikka?
Traditional malai tikka uses cream and cheese. This lighter version uses thick yogurt, which keeps the chicken creamy and tender for far fewer calories. For a richer finish, stir 2 tbsp of cream cheese into the marinade.
How long should I marinate the chicken?
Marinate for at least 30 minutes and up to 12 hours in the fridge. Longer than that, the yogurt and lemon can make the surface of the chicken soft.
How do I know when the tikka is cooked?
The edges should be golden with a few charred spots, and an instant-read thermometer in the thickest piece should read 74°C (165°F). The juices should run clear.
What should I serve with chicken malai tikka?
Serve it as a starter with mint chutney and onion salad, or make it a meal with naan, jeera rice and a cucumber raita.
