Air Fryer Chicken Tikka Kebabs
Tender chicken breast marinated in yogurt, tikka masala curry paste and garlic, then air fried on skewers until lightly charred and juicy. Served with warm naan bread and a cooling homemade raita, these easy chicken tikka kebabs make a flavourful Indian-inspired meal.
Equipment
- Bowl, large
- Bowl, small
- Knife
- Skewers, 4
- Tongs
Ingredients
- Chicken Tikka
- 2 chicken breast fillets cut into bite-size pieces
- 2 cloves garlic crushed
- 2 tablespoons tikka masala curry paste
- 150 g natural yogurt plus extra for serving
Raita
- ½ cucumber diced or grated
- 1 handful coriander chopped
- 1 large naan bread
- 1 handful mint chopped
- 150 g natural yogurt
- Mango chutney lime pickle or diced cucumber, for serving
Instructions
- Mix the yogurt, tikka masala curry paste and crushed garlic together in a large bowl. Add the chicken and stir thoroughly until every piece is coated. Cover and refrigerate for at least 20 minutes or overnight.
- Preheat the air fryer to 180°C.
- Thread the marinated chicken onto four skewers, using one skewer for each serving.
- Place the skewers in the air fryer basket and cook for 15 to 20 minutes, turning halfway through, until the chicken is cooked through and lightly charred. Cook in batches if necessary.
- Meanwhile, combine the yogurt, mint, coriander and cucumber in a small bowl to make the raita.
- Warm the naan bread in the microwave or lightly toast it with water.
- Serve each chicken tikka skewer with warm naan bread, raita and extra yogurt. Add mango chutney, lime pickle or diced cucumber as desired.
Notes & Wine Advice
Serving Suggestions
Serve the Chicken Tikka Kebabs straight from the Airfryer with warm naan bread and plenty of cool raita. Mango chutney adds sweetness, while lime pickle provides a sharper and spicier contrast. For a more substantial meal, add Rice or a fresh Salad.Recipe Notes
Cut the chicken into evenly sized bite-size pieces so they cook at approximately the same rate. The yogurt marinade helps keep the chicken tender, while tikka masala curry paste provides most of the spice and seasoning. A minimum of 20 minutes marinating time will flavour the chicken, but leaving it covered in the refrigerator overnight develops a deeper flavour. If using wooden skewers, check that they are suitable for your air fryer and trim them if necessary so they fit comfortably inside the basket.Variations
Adjust the amount of tikka masala curry paste to control the strength of the spices. Red onion or pieces of capsicum can be threaded between the chicken pieces for extra vegetables. You can also serve the chicken without skewers and use it as a filling for Wraps.Storage Advice
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep the raita in a separate covered container. Reheat the chicken thoroughly before serving. The raita should remain chilled and should not be reheated.Wine Advice
A dry Riesling is an excellent partner for Chicken Tikka Kebabs because its freshness works well with the aromatic spices and creamy yogurt. A Sauvignon Blanc is another good choice, particularly with the mint, coriander and cooling cucumber raita.Nutrition values
Serving: 255 gr | Calories: 365 kcal | Carbohydrates: 29 g | Protein: 39 g | Fat: 11 g | Saturated Fat: 4 g | Sodium: 610 mg | Sugar: 8 g