• 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.