Achari Chicken Tikka – Air Fryer Achari Chicken Tikka

Spread the love
Jump to Recipe

Achari Chicken Tikka – Air Fryer Achari Chicken Tikka recipe – appetizing air fried chicken that is full of pickle flavor, with very little oil! I first had achari chicken tikka years ago at a restaurant in Mumbai, India. I had not had it in ages after that. The other day I was craving achari chicken tikka and decided to experiment with the recipe.

The trick to make perfect Achari Chicken Tikka – Air Fryer Achari Chicken Tikka is not to overcook. Chicken Tikka when overcooked is gummy, dry, and chewy – no fun! Also, oil needs to be added in the marinade to make sure the chicken stays moist.

achari chicken tikka

How to make Achari Chicken Tikka – Air Fryer Achari Chicken Tikka?

First, gather your ingredients for the pickling spices. Ingredients include fennel seeds, fenugreek seeds, kalonji seeds, black peppercorns and mustard seeds. Further, dry roast them on medium heat on a pan until they change color and are fragrant. This step should take about 2 minutes. The spices can burn quickly so make sure you monitor them.

roast whole spices in a pan

 Furthermore, let them cool. 

Then, chop the chicken to 2 inch pieces and set aside.

 Meanwhile, in a mixing bowl make the marinade with the following ingredients. Mango pickle (just the oil and spices, not the actual mango pieces), Greek yogurt, ginger garlic paste   (either freshly minced in equal quantities or store bought), Kashmiri chili powder, red chili powder (cayenne pepper), lemon juice, garam masala, salt, and 2 tbsp oil (preferably mustard). Mix well.

Next grind the dry roasted achari spices into a fine powder in a coffee grinder or spice grinder.

ground whole spices

Additionally, add the ground achari spices to the marinade.

add ground spices to marinate for chicken tikka

Mix well. Finally add the chopped chicken to the marinade.

add chicken to the marinate

Cover the marinated chicken bowl with a lid and let it sit in the chicken sit in the marinade for at least 30 minutes. If time permits you can store it in the refrigerator for 6 to 8 hours. If not, 30 minutes will suffice.

When you are ready to cook, grease your air fryer basket with oil. I grease mine by rubbing, brushing, or spraying, a little bit of oil on the bottom grate. Then, follow your air fryer directions for preheating to 350°F for 5 minutes. When it’s preheated, working in batches, place the chicken in a single layer.

place chicken tikka in air fryer

Air fry for 18 minutes, at 360°F. When 8 minutes are remaining, flip the chicken gently with tongs and drizzle some oil.

What do I serve this  Air Fryer Chicken Tikka with?
  • Served as an appetizer. 
  • Moreover, it can be served with naan (Indian flat bread) or rice as a part of a meal.
  • Additionally, served as a side dish.
  • It can also be served in lettuce as a low carb vegetarian wrap.
  • Serve it with Coconut Cilantro Chutney

Achari Chicken Tikka – Air Fryer Achari Chicken Tikka

Achari Chicken Tikka – Air Fryer Achari Chicken Tikka recipe – appetizing air fried chicken that is full of pickle flavor, with very little oil.
Prep Time40 mins
Cook Time23 mins
Total Time1 hr 3 mins
Course: Appetizer
Cuisine: Indian
Keyword: Achari Chicken Tikka, Achari Murg Tikka, Air Fryer Achari Chicken Tikka, Air Fryer Achari Murg Tikka, Air Fryer Chicken Tikka, Air Fryer Chicken Tikka In Pickiling Spices, Air Fryer Indian Chicken, Air Fryer Spicy Achari Chicken Tikka, Ar Fryer Spicy Chicken Tikka
Servings: 3
Author: Shilpa

Equipment

  • Air Fryer

Ingredients

  • 1.5 pounds chicken (boneless and skinless) (breast or thighs)

Achari Spices

Marinade

  • 2 tbsp indian mango pickle, spicy (just the oil and spices, not the actual mango pieces)
  • 1/2 cup Greek yogurt (plain)
  • 3/4 tbsp ginger garlic paste    (either freshly minced in
    equal quantities or store bought)
  • 2 tsp kashmiri chili powder
  • 1 tsp red chili powder   (ground cayenne pepper)
  • 2 tbsp lemon juice
  • 1 tsp garam masala
  • 1 and 1/2 tsp salt
  • 3 tbsp oil of choice (preferably mustard oil) (divided)

Instructions

Prep

  • First, gather your ingredients for the pickling spices. Ingredients include fennel seeds, fenugreek seeds, kalonji seeds, black peppercorns and mustard seeds. Further, dry roast them on medium heat on a pan until they change color and are fragrant. This step should take about 2 minutes. The spices can burn quickly so make sure you monitor them. Furthermore, let them cool. 
  • Dice the chicken to 2-inch cubes.
  • In a mixing bowl make the marinade with the following ingredientsMango pickle (just the oil and spices, not the actual mango pieces), Greek yogurt, ginger garlic paste, Kashmiri chili powder, red chili powder, lemon juice, garam masala, salt, and 2 tbsp oil (preferably mustard). Mix well.
  • Next grind the dry roasted achari spices into a fine powder in a coffee grinder or spice grinder. Additionally, add the ground achari spices to the marinade.
  • Mix well. Finally add the chopped chicken to the marinade.
  • Cover the marinated chicken bowl with a lid and let it sit in the chicken sit in the marinade for at least 30 minutes. If time permits you can store it in the refrigerator for 6 to 8 hours. If not, 30 minutes will suffice.

Cook

  • When you are ready to cook, grease your air fryer basket with oil. I grease mine by rubbing, brushing, or spraying, a little bit of oil on the bottom grate. Then, follow your air fryer directions for preheating to 350°F for 5 minutes. When it’s preheated, working in batches, place the chicken in a single layer.
  • Air fry for 18 minutes, at 360°F. When 8 minutes are remaining, flip the chicken gently with tongs and drizzle some oil. Close the basket and complete the cooking process.
Advertisements
avatar

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
Notify of