In a mixing bowl add the spice powders. I am using Red chili Powder, Coriander Powder, Garam Masala, Cumin Powder, Turmeric Powder, Cardamom Powder, and the required Salt. You can also add some Chaat Masala gives a nice flavor to the tikka. I prefer using Kashmiri red chili powder for the bright red color.
Next, add the ginger garlic paste and the thick curd/yogurt.
Also, add lemon juice
Add Dried fenugreek leaves (Kasoori Methi )
Next, add the cleaned chicken cubes. Chop the chicken pieces uniformly so that it is equal to the skew.
Combine everything well. Let the chicken marinate for 30 mins or up to 3 hours.
If using bamboo skewers. Dip the skewers in hot water for 15 mins and then use. Now skew the marinated chicken into the skewers.
Air Fryer Method
Preheat the air fryer to 200C / 400 F for 5 mins. Brush or spray oil in the air fryer basket and arrange the skewers. Air Fry at 180 C / 356 F for 18 mins.
Flip once halfway and brush with oil. Airfryer Chicken Tikka is ready.
Stove top Method
Heat a cast iron pan with oil. Once it's hot add the marinated chicken pieces and cook on a medium-low flame.
Chicken gets cooked in 12-15 mins. Flip and cook on all sides until it's crisp and cooked.
Once done switch off the flame. For the Smokey flavor. Arrange the chicken in skewers and show the chicken in the direct flame for a few secs and then set it aside. Chicken Tikka is ready on the stove top.