Air fryer hariyali chicken tikka is a delightful chicken appetizer that is surprisingly easy to make. The hariyali part comes from the fresh green marinade made with coriander, mint and a few simple spices. You will love its fresh flavour, and it will be a hit at your parties or for a simple date night at home.
I like making this when I want something a little different from the usual spicy chicken tikka or the richer malai chicken tikka. It is lighter, herby and works just as well for a quick dinner as it does for serving guests. Serve it with some onion rings, lemon wedges and Indian mint yogurt sauce for a satisfying appetizer or meal.
You will also enjoy tandoori chicken, tandoori paneer tikka , tandoori shrimp and whole chicken in air fryer.
Ingredient Breakdown
Chicken: I have used boneless chicken thighs here, as I find them juicier. Breast works well too.
Yogurt: Thick yogurt helps in making the chicken tender and juicy.
Green Marinade: Herbs like cilantro and mint give a delicious taste and colour to the chicken bites. Green chillies give the heat. Lemon juice adds a nice tartness.
Spices: I have used tandoori masala, kasuri methi, Kashmiri red chilli powder for the signature tikka taste. You can find all of these in Indian stores or on Amazon.
Instructions
Cut chicken thighs in bite sized pieces. Dry and keep aside.
For the green marinade, take coriander leaves, stems, mint leaves, green chillies, and minced ginger garlic in a blender. Blend into a smooth paste with yogurt along with the spices.
In a bowl, combine the green marinade, oil, lemon juice and salt. Mix well and add to the chicken pieces in a bowl.
Cover and let it marinate for 30 minutes. If you have time, refrigerate overnight for better flavor.
To cook, preheat the air fryer to 360F or 180C for about 3 minutes. I normally skewer these chicken bites onto wooden skewers that fit the air fryer basket.
Place the skewers in the air fryer basket in a single layer. You can line it with parchment paper if needed.
Air fry for 12 to 15 minutes, flipping midway through for even browning. Towards the last 3-4 minutes, I bump up the temperature to 400F or 200C for a nice char. Your chicken should be cooked through yet succulent. You can test that the internal temperature must be 165F or more for the chicken to be cooked through.
Your chicken hariyali tikka is ready to serve. Serve hot with lemon wedges, pickled onion and green chutney dip. Enjoy.
Expert Tips
1. While making the green marinade do not add water and keep it thick for more flavour.
2. Avoid overcrowding the air fryer. Cook in batches if needed so the chicken cooks well.
3. Lightly brush or spray oil before cooking if you want slightly crisp edges.
4. Leftovers keep well in the fridge for 2-3 days in airtight container. Heat through before serving.
Here's the recipe card:
Air fryer Hariyali Chicken Tikka
Equipment
- 12 wooden skewers
Ingredients
- 1 lb. chicken thighs boneless skinless
- ¼ cup Greek yogurt or thick hung curd
- 1 tbsp. vegetable oil
- 1 tbsp. lemon juice
- Salt to taste
Green Marinade
- 1 cup cilantro leaves with stem
- ½ cup mint leaves
- 2 green chillies
- 2 tsp. ginger garlic minced
- ½ tsp. Salt
- 1 tsp. Kasuri methi or dry fenugreek leaves
- 1 tsp. Tandoori masala or garam masala
- 1 tsp. Smoked paprika or Kashmiri chili powder
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Instructions
- Cut chicken thighs in bite sized pieces. Dry and keep aside.
- For the green marinade, take coriander leaves, stems, mint leaves, green chillies, and minced ginger garlic in a blender. Blend into a smooth paste with yogurt along with the spices.
- In a bowl, combine the green marinade, oil, lemon juice and salt. Mix well and add to the chicken pieces in a bowl.
- Cover and let it marinate for 30 minutes. If you have time, refrigerate overnight for better flavor.
- To cook, preheat the air fryer to 360F or 180C for about 3 minutes. I normally skewer these chicken bites onto wooden skewers that fit the air fryer basket.
- Place the skewers in the air fryer basket in a single layer. You can line it with parchment paper if needed.
- Air fry for 12 to 15 minutes, flipping midway through for even browning. Towards the last 3-4 minutes, I bump up the temperature to 400F or 200C for a nice char. Your chicken should be cooked through yet succulent. You can test that the internal temperature must be 165F or more for the chicken to be cooked through.
- Your chicken hariyali tikka is ready to serve. Serve hot with lemon wedges, pickled onion and green chutney dip. Enjoy.
Notes
2. Avoid overcrowding the air fryer. Cook in batches if needed so the chicken cooks well.
3. Lightly brush or spray oil before cooking if you want slightly crisp edges.
4. Leftovers keep well in the fridge for 2-3 days in airtight container. Heat through before serving.
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