Ninja Foodi chicken tikka

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I love cooking up air fryer chicken recipes. It’s a great way to make some healthy chicken, to serve with dinner, or to enjoy with a salad or in a sandwich. This Ninja Foodi chicken tikka recipe is really simple to make and packed full of flavour too.

You can make this recipe as is, tikka chicken breasts, or you can skewer it with onions and peppers to make a tandoori chicken tikka kebab.

I love the Ninja Foodi, as it is so versatile. I own the OL750UK multi-cooker, and an AF400UK dual zone air fryer too. It’s great to be able to cook up full meals for my whole family, and air fryer desserts too which usually cook while we’re eating.

Using the air fryer is so straight forward. It’s easy to use, sits on the worktop so no bending required and is much faster than using the oven in almost all cases too.

Ingredients for Ninja Foodi chicken tikka

2 skin-on chicken breasts

30g tikka pasta (I like this Sainsburys’ tikka paste or you can make this Tikka paste)

5ml of olive oil or spray oil 

Fancy trying a chicken tikka masala recipe instead?

Method for making chicken tikka in the Ninja Foodi:

Prepare your chicken breast, washing if you like to do this.

Mix together the olive oil, or 20 sprays of spray oil, with the tikka paste.

Spread this over the top of your chicken breasts.

Spray the Ninja Foodi basket with oil, to prevent the chicken tikka from sticking.

Air fry at 180C (360F approx) for 8-9 minutes.

Turn the chicken breasts over.

Air fry again at 180C (360F approx) for a further 8-9 minutes.

Note: cooking times may vary as chicken breast sizes do. If you choose to use chicken chunks then you can drop the cooking time down to 5-6 minutes before turning and air frying for 5-6 minutes again.

Check the internal temperature is at least 74C (165F) before serving. I like to use a meat thermometer for this.

When my Ninja Foodi chicken tikka is cooked I like to wrap it in a little tin foil to rest it while I warm up some naan. This helps the breasts stay really juicy before slicing for serving.

My favourite ways to serve this are in a soft white flour roll, tortilla wrap or with air fryer chips! I love to enjoy this with air fryer bread rolls or no yeast flatbreads too. Ninja Foodi white rice goes so nice with this chicken tikka too.

Can you freeze Ninja Foodi chicken tikka?

Yes, you could freeze it both uncooked or cooked. Personally I like to cook it fresh, or freeze it uncooked. I then defrost in the fridge overnight before cooking as per this recipe.

Want to add something to this when serving?

Fresh lemon juice works very well. A drizzle of yoghurt is tasty too, especially if finished with a little fresh coriander.

Want to use a different cut of chicken?

Yes, chicken thighs are absolutely perfect for this dish. Packed full of flavour and juicy too. Best of all they are a pretty cheap cut of meat and you can find them in just about all UK supermarkets.

Why not check out some of my favourite Ninja Foodi accessories?

A delicious Ninja Foodi chicken tikka recipe:

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Ninja Foodi chicken tikka

How to cook chicken tikka in the Ninja Foodi using the air fryer setting.

Course Main Course

Cuisine Indian

Keyword chicken, Ninja Foodi

Prep Time 5 minutes

Cook Time 18 minutes

Servings 2 servings

Author Katykicker

Ingredients

• 2 skin-on chicken breasts
• 30 g tikka pasta I like this Sainsburys’ tikka paste or you can make this Tikka paste
• 5 ml of olive oil or spray oil

Instructions

1. Prepare your chicken breast.
2. Mix together the olive oil, or 20 sprays of spray oil, with the tikka paste.
3. Spread this over the top of your chicken breasts.
4. Spray the Ninja Foodi basket with oil, to prevent the chicken tikka from sticking.
5. Air fry at 180C (360F approx) for 8-9 minutes.
6. Turn the chicken breasts over.
7. Air fry again at 180C (360F approx) for a further 8-9 minutes.
8. Note: cooking times may vary as chicken breast sizes do. If you choose to use chicken chunks then you can drop the cooking time down to 5-6 minutes before turning and air frying for 5-6 minutes again.
9. Check the internal temperature is at least 74C (165F) before serving. I like to use a meat thermometer for this.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

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