# Air Fried Chicken Malai Tikka

> To make chicken malai tikka in an air fryer, marinate 500 g of chicken pieces in yogurt, ginger garlic paste, lemon juice, black pepper, garam masala, cumin and kasuri methi for at least 30 minutes. Air fry in a single layer at 200°C (400°F) for 12-15 minutes, flipping halfway, until the chicken reaches 74°C (165°F).

Source: https://www.savourrecipes.com/recipe/air-fried-chicken-malai-tikka
Author: Cookwithmrdots | Published: Sep 18, 2026 | Updated: Oct 22, 2026
Categories: Chicken Recipes, Air Fryer Recipes, Healthy Recipes
Collections: Meal Prep Recipes, Summer Recipes
Tags: High Protein, Low Calorie, Gluten Free, Indian, Meal Prep

This malai tikka is better than takeout: smoky, creamy and melt-in-your-mouth tender. No oil, no cream, just juicy chicken marinated in simple, low-calorie ingredients and cooked in the air fryer.

## Key facts

- Prep time: 10 mins
- Cook time: 15 mins
- Marinate: 30 mins
- Total time: 55 mins
- Yield: 4 servings
- Difficulty: Easy
- Cuisine: Indian
- Method: Air frying
- Calories: 210 per serving

## Ingredients

- 500 g boneless, skinless chicken, thighs or breasts, cut into 4 cm pieces
- 1/2 cup plain yogurt, thick Greek-style works best
- 1 tbsp ginger garlic paste
- 1 tsp salt, adjust to taste
- 1 tsp black pepper
- 1 tsp white pepper (optional)
- 1 tbsp lemon juice
- 1 tsp garam masala
- 1 tsp roasted cumin powder
- 1 tbsp crushed kasuri methi, dried fenugreek leaves
- 1–2 green chilies, finely chopped (optional)
- fresh coriander, for garnish (optional)

## Equipment

- Air fryer
- Mixing bowl
- Instant-read thermometer

## Instructions

1. **Prepare the chicken.** Pat the chicken dry with paper towel and cut it into even 4 cm pieces so they cook at the same rate. Put the pieces in a large bowl and season with the salt, black pepper and white pepper.
2. **Add the marinade.** Add the yogurt, ginger garlic paste, lemon juice, garam masala, cumin, kasuri methi and green chilies. Mix until every piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 12 hours for more flavour.
3. **Air fry the chicken.** Preheat the air fryer to 200°C (400°F) for 3-5 minutes and lightly grease the basket or line it with a perforated parchment liner. Shake off excess marinade and place the chicken in a single layer with small gaps between the pieces. Air fry for 12-15 minutes, flipping halfway, until the edges are charred and golden and the thickest piece reads 74°C (165°F). Cook in two batches if your basket is small.
4. **Serve.** Rest the tikka for 2 minutes, then garnish with fresh coriander. Serve hot with mint chutney, sliced onions and lemon wedges, or wrap in warm naan.

## Tips

- Use chicken thighs for extra tenderness; they stay juicy even if cooked a minute too long.
- Marinate for at least 30 minutes so the yogurt can tenderise the chicken.
- Do not overcrowd the air fryer basket, or the chicken will steam instead of char.
- For more smoky flavour, add a pinch of smoked paprika to the marinade.

## Variations

- Use Greek yogurt for a thicker coating that clings to the chicken.
- Add an extra green chili or 1/2 tsp Kashmiri chili powder for more heat.
- Swap the chicken for 400 g paneer cubes for a vegetarian version.
- No air fryer? Bake on a rack in the oven at 220°C (425°F) for 18-20 minutes.

## Storage

- Fridge: Keep cooked tikka in an airtight container for up to 3 days.
- Freezer: Freeze cooked tikka for up to 2 months, or freeze raw chicken in its marinade for up to 3 months and thaw overnight in the fridge.
- Reheat: Reheat in the air fryer at 180°C (350°F) for 3-4 minutes until steaming hot.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 210 | 28 g | 4 g | 8 g |

## Frequently asked questions

### Can I make chicken malai tikka without an air fryer?

Yes. Place the marinated chicken on a rack set over a lined baking sheet and bake at 220°C (425°F) for 18-20 minutes, turning once, then broil for 2 minutes to char the edges. Check that the chicken reaches 74°C (165°F).

### Why is there no cream in this malai tikka?

Traditional malai tikka uses cream and cheese. This lighter version uses thick yogurt, which keeps the chicken creamy and tender for far fewer calories. For a richer finish, stir 2 tbsp of cream cheese into the marinade.

### How long should I marinate the chicken?

Marinate for at least 30 minutes and up to 12 hours in the fridge. Longer than that, the yogurt and lemon can make the surface of the chicken soft.

### How do I know when the tikka is cooked?

The edges should be golden with a few charred spots, and an instant-read thermometer in the thickest piece should read 74°C (165°F). The juices should run clear.

### What should I serve with chicken malai tikka?

Serve it as a starter with mint chutney and onion salad, or make it a meal with naan, jeera rice and a cucumber raita.