CHICKEN MALAI TIKKA IN AIR FRYER CHICKEN MALAI KABAB IN AIR FRYER

Chicken Malai Tikka in Air Fryer | Chicken Malai
Kabab in Air Fryer | Chicken Malai Kabab I
Chicken Malai Kabab Without Oven | Chicken
Malai Tikka Kabab | Chicken Malai Kebab | Air
Fryer Chicken Reshmi Kabab Recipe | Murgh
Malai Kabab | Reshmi Kabab Recipe | Chicken
Malai Tikka
Ingredients for Air Fryer Tandoori Chicken:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 500 gms (cut into 2" tikka pieces)
Marinade:
Hung Curd-4 tbsp (100 gms nett)
Cream Cheese-3 tbsp
Fresh Cream-5-6 tbsp
Ginger Garlic Paste- 2.5 tsp
White Pepper Powder-1/2 tsp
Cardamom powder-3/4 tsp
Garam Masala Powder-1/2 tsp
Nutmeg (Jaiphal) grated- 1/2 tsp
Salt-1.25 tsp
Green Chillies, deseeded and crushed- 1.5 tsp
(around 3 green chillies)
Coriander Leaves, fine chopped-1 tbsp
Lemon Juice-1.5 tsp
Other Ingredients
Butter for basting- 1 tbsp
Preparation:
To prepare the hung curd, strain the water from
the curd or plain yogurt using a strainer or cloth
to have a thick curd without any water.
You can use chicken tikka pieces or
alternatively cut boneless chicken fillets into
tikkas.
Wash and pat dry the boneless chicken fillets.
Cut into 2" tikka shapes
For the marinade, add all the ingredients in a
bowl and mix well (For the cheese, you can use
cream cheese, grated mozzarella or processed
cheese)
Whisk everything together and then add the
chicken pieces. Mix everything well so that the
chicken tikka pieces are well coated with the marinade.
Set aside to marinate for 3-4 hours or overnight
in the refrigerator.
Soak the wooden skewers in a glass bowl in
water for minimum 30 mins.
Process
Skewer the marinated chicken tikkas on a
skewer 4 at a time
Take out the basket from the Air fryer and brush
it with oil
Place the skewers side by side on the basket
and keep it back in the Air fryer
Choose the mode Chicken (default temperature
180) and timing 25 mins.
Pause after 15 mins and brush the kebabs with
melted butter.
Close the basket and air fry for another 10 mins.
Remove and serve hot.