Servings - 3 to 4

Ingredients:   

• 500g Boneless chicken 

• 2 tablespoons lemon juice 

• 1/2-1 teaspoon salt, or to taste  

• 1 teaspoon cumin powder 

• 1 teaspoon pepper powder 

• 1 tablespoon Kashmiri chilli powder 

• 1/2 teaspoon chilli powder 

• 1 tablespoon coriander powder 

• 2 tablespoons garam masala powder  

• 1 teaspoon mango powder 

• 1/2 teaspoon turmeric powder 

• 1 tablespoon chickpea flour 

• 1 tablespoon fresh cream 

• 1/4 cup Greek yoghurt 

• 1 teaspoon kasuri methi (optional) 

• 1 tablespoon ginger-garlic paste 

• 1 tablespoon oil 

• Ghee for brushing   

Method:  

1. Rinse the chicken and pat it dry with kitchen paper. 

2. Cut it into bite-sized pieces. 

3. In a large bowl, combine the lemon juice and ½ teaspoon salt.  

4. Add the chicken, mix well, and let it rest for 5-10 minutes. 

5. Add all the remaining dry and wet ingredients to the chicken.  

6. Mix well, making sure the chicken is evenly coated.  

7. Cover and marinate for at least 30 minutes. For the best results, marinate overnight in the refrigerator. 

8. Thread the marinated chicken pieces onto skewers. 

9. Air fry at 180°C for about 20 minutes, turning the skewers halfway through. 

10. Cooking time may vary depending on your air fryer. 

11. Brush the chicken tikka with a little ghee and serve hot with yoghurt sauce or your favourite dip.