Perfect Chicken Tikka at Home (Air Fryer or Oven)

Restaurant tikka has two secrets: a long marinade and very high heat. We’ve handled the first, so tonight you only need to get the second right.

What you need

• 1 pack Chicken Tikka (Boneless)
• 1 tbsp mustard oil or butter
• 1 small onion, cut in petals
• Lemon wedges and coriander to serve

Method

1. Thaw the pack in the fridge overnight, or in cold water for 30 minutes.
2. Pre-heat your air fryer to 200°C (or oven to 230°C with the grill on).
3. Toss the chicken and onion with the oil and spread in a single layer.
4. Cook for 12–14 minutes, turning once, until the edges char.
5. For extra smokiness, place a hot coal in a small steel bowl inside the pan, drizzle with ghee and cover for 2 minutes (dhungar).

Serve it with

Warm lachha paratha, sliced onion and a quick mint-yoghurt chutney.