Air-fryer chicken tikka bites with mint raita
40 min · 28 g protein · 171 cals / serving
Bite-size chicken in a tangy, spiced yogurt marinade, air-fried until charred at the edges and juicy inside, with a cool mint and cucumber raita to dip them in. Good warm as a snack or cold in a lunchbox; with a salad, four portions make a meal for two.
Ingredients
Tikka
- 1 1/3 lb chicken breast, in 3 cm (1 1/4-inch) pieces
- 1/3 cup + 1 tbsp nonfat Greek yogurt
- 1 tbsp lemon juice
- 2 large cloves garlic, grated
- 2 tsp ginger, grated
- 2 tsp garam masala
- 2 tsp paprika, or Kashmiri chili powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder, or cayenne, to taste
- 3/4 tsp salt
- 1 tsp canola oil
Mint raita
- 3/4 cup + 1 tbsp nonfat Greek yogurt
- 1/4 cucumber, grated, squeezed
- 2 tbsp fresh mint, chopped
- 1/4 tsp ground cumin
Steps
- Stir the yogurt, lemon juice, garlic, ginger, spices and salt together in a bowl, add the chicken and turn to coat. Marinate at least 15 minutes, or covered in the fridge overnight.
- Heat the air fryer to 400°F. Toss the chicken with the oil and lay it in one layer in a large basket (or in two batches). Air-fry 12–15 minutes, shaking halfway, until charred at the edges and 165°F inside.
- Meanwhile, stir the raita: yogurt, grated cucumber, mint and cumin.
- Serve the tikka on cocktail sticks with the raita to dip.
Good to know
Thighs instead of breast?
Boneless thighs are the traditional cut and stay juicier if you overcook them a little, with more fat: about 74 instead of 88.
No air fryer?
Thread the pieces onto skewers and cook under a hot grill (broiler) 10–12 minutes, turning once, or roast on a rack at 450°F for 15 minutes.
Per
- Calories
- 125
- Protein
- (69%)
- 21 g
- Fat
- (22%)
- 3 g
- Carbohydrates
- (9%)
- 3 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 295 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1027 kcal goes into the pot and 1020 g of ingredients comes out as about 820 g of food: 125 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.