Soak 2.5 tbsp raw skinless cashew nuts in 2 tbsp water for 20 minutes. Next, when 20 minutes are up, blend the water, cashew nuts and serrano peppers in a coffee grinder or a blender.
Dice the chicken into 2 to 3 inch pieces.
Whisk the Greek yogurt, heavy whipping cream, ginger garlic paste, serrano pepper and cashew nut blended paste, ground black pepper, garam masala, corn flour, lemon juice, salt, dried fenugreek leaves, and 2 tbsp oil. Additionally, mix it well with a spoon. Consequently, after mixing well add in the chicken. Again give it a good mix and make sure the chicken is coated well in the marinade. Let it stay in the marinade for a minimum of 30 minutes. Ideally 6 hours is perfect. But if you are in a time crunch 30 minutes is good.
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 15 minutes, at 360°F.Turn the chicken using tongs at the mid-way mark (8 minute), to help the chicken brown more evenly. At this point drizzle some butter.
When done carefully remove the tikkas and serve hot. Garnish heavy whipping cream all over the tikkas either in a line or with little dots.
In terms of spice levels, I would place this dish at 3.5 out of 5. You can reduce or increase the serrano peppers as per your taste and heat tolerance.
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