Air Fryer Chicken Tikka Skewers- Easy Indian Grill Recipe

Last Updated on 6 months ago by Neha Deshmukh

Air Fryer Chicken Tikka Skewers – Easy Indian Grill Recipe

Hey everyone! If you’re craving that delicious, smoky flavor of Chicken Tikka but don’t have a tandoor (or the time for a huge production!), you have to try this recipe. I first made these air fryer chicken tikka skewers on a weeknight when I was seriously missing the flavors of my trips to India, and they’ve been a family favorite ever since. They’re so easy, quick, and seriously satisfying. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average chicken skewers. We’re talking tender, juicy chicken marinated in a classic yogurt-based tikka marinade, then cooked to perfection in the air fryer. Here’s why I think you’ll adore them:

• Fast: Ready in under 30 minutes!
• Easy: Minimal effort, maximum flavor.
• Healthy-ish: Air frying means less oil, but all the taste.
• Versatile: Oven and grill instructions included too!
• Flavor Bomb: That marinade is everything.

Ingredients

Here’s what you’ll need to make these amazing chicken tikka skewers:

• 1.5 pounds chicken breasts
• 2 cups mixed peppers (I like red, yellow, and orange for color!)
• 1 medium red onion
• 0.5 cup plain yogurt
• 1.5 teaspoons kosher salt
• 1 teaspoon green chili (adjust to your spice preference!)
• 2 tablespoons garlic paste
• 1 teaspoon ginger
• 2 teaspoons cornstarch
• 1 teaspoon ground white pepper
• 0.5 teaspoon garam masala
• 1 tablespoon oil
• 0.5 tablespoon lemon juice

Ingredient Notes

Let’s talk about a few key ingredients to really make this recipe shine:

• Garam Masala: This is a blend of warming spices that’s essential for authentic Indian flavor. Every brand is a little different, so feel free to experiment to find your favorite!
• White Pepper: Don’t skip this! It adds a subtle heat and complexity that black pepper just can’t match. It’s a little secret ingredient my grandmother always used.
• Yogurt Marinade: The yogurt tenderizes the chicken beautifully and helps all those amazing spices cling on. Full-fat yogurt works best for richness, but low-fat will do in a pinch.
• Skewer Options: Wooden skewers need to be soaked in water for at least 30 minutes (I usually do an hour!) to prevent them from burning. Metal skewers are a great reusable option, too!

Step-By-Step Instructions

Alright, let’s get this show on the road!

1. First, let’s make that incredible marinade. In a bowl, combine the yogurt, salt, green chili, garlic paste, ginger, cornstarch, white pepper, garam masala, oil, and lemon juice. Give it a good whisk until everything is nicely combined.
2. Now, add your chicken pieces to the marinade. Make sure every piece is fully coated – this is where the flavor happens!
3. Cover the bowl and refrigerate for at least 4 hours, or even better, overnight. The longer it marinates, the more flavorful and tender the chicken will be.
4. Once the chicken is marinated, it’s time to assemble the skewers. Thread the marinated chicken, peppers, and red onion onto the skewers.
5. Lightly brush the skewers with a little oil. This helps them get nice and golden brown.

Cooking Options:

• Air Fryer Method: Place the skewers in the oiled basket of your air fryer. Cook at 380°F (193°C) for about 15 minutes, flipping halfway through.
• Oven Method: Arrange the skewers on a parchment-lined baking tray. Bake at 400°F (204°C) for 15 minutes, then broil for 5 minutes to get a nice char. Watch carefully to prevent burning!
• Grill Method: If you’re grilling, soak your wooden skewers in water for an hour first. Grill on oiled foil at 400°F (204°C) for 10-15 minutes, turning halfway through.

Expert Tips

• Don’t overcrowd the air fryer basket! Work in batches if necessary.
• For extra smoky flavor, add a tiny drop of liquid smoke to the marinade.
• If your chicken pieces are uneven, cut them into similar sizes for even cooking.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the chicken for paneer (Indian cheese) or firm tofu. Marinate and cook as directed. My friend, Priya, swears by this version!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your garam masala blend to be sure.
• Spice Level Adjustments: Add more or less green chili to control the heat. A pinch of cayenne pepper also works wonders.
• Festival Adaptations: These skewers are perfect for Independence Day BBQs or any festive gathering. They’re always a hit at my family’s celebrations!

Serving Suggestions

Serve these chicken tikka skewers hot off the grill (or out of the air fryer!) with a generous dollop of mint-cilantro chutney. They’re also fantastic with:

• Naan bread
• Basmati rice
• A simple cucumber raita (yogurt dip)
• A fresh salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven for best results.

FAQs

Q: What cut of chicken works best for tikka skewers?

A: Boneless, skinless chicken breasts are ideal. They stay nice and tender during marination and cooking.

Q: Can I marinate the chicken for longer than overnight?

A: Yes, you can! Up to 24 hours is perfect. Just be aware that the longer it marinates, the more pronounced the flavors will be.

Q: What is the best way to prevent the skewers from sticking?

A: Soaking wooden skewers in water is key! Also, lightly oiling the skewers before threading the chicken on helps.

Q: Can I use metal skewers instead of wooden ones?

A: Absolutely! Metal skewers are reusable and don’t require soaking.

Q: What is a good substitute for white pepper?

A: If you can’t find white pepper, you can use black pepper, but it will have a slightly different flavor. Start with half the amount and adjust to taste.