Air Fryer Achari Chicken Tikka

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This achari chicken tikka is tangy, smoky, juicy and packed with bold flavours. It's surprisingly easy to make at home and very versatile.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Halal

Servings: servings

Author: Richa

Take chicken in a bowl, add rest of the ingredients for marinade, mix well and set aside for at least an 1 hour. toss until all chicken pieces get well coated with the marinade
450 grams boneless chicken thighs cut into 1.5 inch pieces, 1 ½ tablespoons mango pickle masala, 2 tablespoons greek yoghurt or hung curds, 2 teaspoons ginger garlic paste, 1 teaspoon kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon black salt, ½ teaspoon salt, 1 ½ tablespoons mustard oil, 1 teaspoon roasted gram flour, Juice of ½ lemon

Place charcoal on the gas flame and heat it for 5-6 minutes till it turns red. keep a small steel katori or bowl in the centre of the marinated chicken bowl & keep a proper lid for the marinade bowl to trap the smoke.
2-3 inches long charcoal, 1 teaspoon oil
Hold the hot charcoal with tongs and put it in the bowl, pour ghee on it and immediately cover the lid. Rest it for 3 minutes, discard the charcoal bowl and keep the marinated chicken resting for 30 mins

Preheat the airfryer to 200C. Brush the airfryer basket with oil. Thread the chicken pieces onto the skewers and place them on the airfryer basket with some gap in between. Brush them with oil and air fry at 200C for 3 minutes, flip once, brush with oil & air fry at 200 C for another 3-5 minutes or until they are cooked through & slightly browned around the edges and serve.
4-5 skewers, 1 – 2 teaspoons cooking oil for brushing
Serve tikkas with pickled onions, green chillies and coriander leaves
½ cup pickled onion rings, 2 green chillies, 2 tablespoons coriander leaves

Any pickle masala may be used, I have used home made raw mango pickle masala. Try to separate the masala from the pickle and avoid using the raw mango, veggies in the marinade.
Mustard oil is used for its authentic fragrance and flavour.
How to make pickled onions: cut ½ onion into rings and add to a bowl, add 2-3 slices of beetroot, a pinch of salt, a pinch of sugar, 1 teaspoon vinegar, mix well and set aside for 5 minutes. onions will be ready to use.