Signature Juicy Air Fryer Chicken Tikka & Grilled Veggies

Why does air fryer chicken tikka so often turn out dry? Ours doesn’t. The secret is a thick, creamy marinade of thick strained yogurt and a smooth cashew paste, finished with a light butter glaze. The coating clings to the chicken and helps hold in its juices, so you get smoky, charred edges on the outside and tender, juicy pieces inside. We skip cooking oil completely and use a small amount of butter for flavour instead. Served with butter-tossed grilled vegetables, it makes a colourful, high-protein platter for two.Serves: 2Prep time: 15 minutes, plus 30 minutes marinatingCook time: about 25 minutes (16 minutes for the chicken, 5 minutes for the vegetables, plus preheating)Protein: around 48g per servingDiet: gluten-free, no cooking oil, no creamIngredientsFor the Chicken Tikka400g boneless chicken breast or thigh, cut into medium cubes3 tbsp thick strained yogurt (thick Greek yogurt works perfectly)1½ tbsp cashew paste: soak 10 cashew nuts in hot water for 10 minutes, then blend until smooth1½ tbsp butter, melted (divided)1 tsp lemon juice1 tsp ginger-garlic paste1 tsp Kashmiri red chilli powder, for colour (or use sweet paprika)½ tsp dried oregano½ tsp chilli flakes½ tsp ground black pepperSalt, to tasteFor the Grilled Vegetables1 cup mixed red, yellow and green peppers (bell peppers), cubed1 large red onion, cut into petals½ cup broccoli florets or courgette (zucchini), sliced1 tsp butter, meltedA pinch each of oregano, chilli flakes, black pepper and saltMethodStep 1: Marinate (30 Minutes)In a bowl, mix the strained yogurt, cashew paste, 1 tsp of the melted butter, lemon juice, ginger-garlic paste and all the spices. Add the chicken and turn it until every piece is well coated. Cover and leave in the fridge for 30 minutes (or up to overnight for deeper flavour). This thick coating is what keeps the tikka juicy.Step 2: SkewerSoak wooden skewers in water for 10 minutes so they do not burn, and trim them to fit your air fryer basket if needed. Thread the chicken onto the skewers, alternating with a few pieces of onion and pepper.Step 3: Air Fry the ChickenPreheat the air fryer to 180°C (350°F) for 3 minutes. Place the skewers in the basket in a single layer and brush lightly with melted butter. Air fry for 12 minutes, then flip, brush with the remaining butter and cook for another 4 minutes until charred at the edges. Air fryers vary, so check that the chicken is cooked through: it should be steaming hot with no pink meat, and reach 75°C (165°F) in the thickest piece if you have a food thermometer.Step 4: Grill the VegetablesToss the vegetables with 1 tsp melted butter, oregano, chilli flakes, black pepper and salt. Air fry at 180°C (350°F) for 5 minutes until lightly charred but still crisp. Serve alongside the chicken.Serving SuggestionServe hot with a cooling mint yogurt dip or green chutney, a wedge of lemon and a sprinkle of chaat masala (a tangy Indian spice blend, available from Asian grocers and online). For a dip, try the cucumber yogurt dip from our Healthy Seekh Kebab Dinner Platter.Why You Will Love This Air Fryer Chicken TikkaJuicy, not dry: The thick yogurt and cashew coating helps keep the chicken moist in the air fryer.No cooking oil: A little butter gives a rich, glossy finish, and the air fryer does the rest.Creamy texture without cream: Cashew paste gives that soft, rich, creamy tikka feel without any double cream (heavy cream).High in protein: Each serving provides around 48g of protein, mostly from the chicken.A complete platter: Chicken and a generous helping of vegetables on one plate.Nutrition (Approximate, Per Serving)Calories: around 430–450 kcalProtein: around 48gFat: around 18g (including about 9g saturated fat from the butter)Carbohydrates: around 14gFigures are estimates based on chicken breast; using thigh will add more fat. If you are watching saturated fat, you can halve the butter or swap it for a light brush of olive oil.Tips for the Best Air Fryer Chicken TikkaDon’t overcrowd: Cook in batches if needed so hot air can circulate and the edges char properly.Thick marinade: Drain your yogurt well; a runny marinade slides off and the chicken dries out.Make ahead: Marinate the chicken the night before for a quick weeknight dinner.Oven method: Bake on a rack at 220°C (200°C fan / 425°F) for 18–20 minutes, turning halfway.More tikka ideas: Try our Quinoa Protein Salad Bowl with Tikka Chicken.StorageCool leftovers quickly and keep them in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 180°C (350°F) for 3–4 minutes until piping hot all the way through.Allergy NoteThis recipe contains cashew nuts (tree nuts) and dairy (yogurt and butter). For a nut-free version, use an extra tablespoon of thick yogurt instead of the cashew paste. Chicken tikka is traditionally made in a tandoor; this air fryer version is our easy home-kitchen take.