Step-by-Step Instructions

1. 1.Prepare the Marinade

   In a bowl, combine 5 tbsp hung curd/yogurt, 1/4 tsp turmeric, 5 tsp Kashmiri chili powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1.25 tsp salt, 1/2 tsp mace powder (javitri), 1/2 tsp roasted and powdered kasuri methi, 1 tbsp ginger garlic paste, 2 tsp lemon juice, 3 tbsp oil, and an optional pinch of red food color. Mix all the ingredients thoroughly until a smooth paste is formed.

2. 2.Marinate the Chicken

   Add 500 gms of boneless chicken breast, cut into 2-inch long tikka pieces, to the prepared marinade. Ensure all chicken pieces are well coated. Cover the bowl and marinate in the refrigerator for 3-4 hours.

3. 3.Prepare Skewers

   Soak wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.

4. 4.Skewer the Chicken

   Thread the marinated chicken pieces onto the soaked wooden skewers, placing approximately 4 pieces per stick.

5. 5.Prepare Air Fryer

   Brush the air fryer basket with 1 tsp of oil to prevent sticking. Carefully arrange the chicken skewers in a single layer in the air fryer basket.

6. 6.Air Fry the Chicken Tikka (First Half)

   Close the air fryer and set the temperature to 180°C (350°F) and the timer for 20 minutes. Pause the air fryer after the first 10 minutes of cooking.

7. 7.Baste and Continue Cooking

   Open the air fryer basket. Baste the chicken tikka pieces with 1 tbsp of melted butter. Close the air fryer and continue cooking for the remaining 10 minutes at 180°C (350°F) until the chicken is cooked through and has a nice charred appearance.

8. 8.Serve

   Once cooked, carefully remove the chicken tikka from the air fryer. Serve hot with your favorite chutney or a squeeze of fresh lemon juice.