These tandoori chicken bites are so delicious and versatile that you’ll be eating them with everything. Quick, easy, with the best homemade tandoori chicken marinade ever, this recipe is one for the keeps!
These tandoori chicken bites have the same smoky charred flavor of traditional tandoori chicken, except you don’t need a tandoor for this recipe. Your air fryer is enough to help you achieve that. Yes, really!
This recipe is so easy and delicious that I promise you’ll be having it every party you host henceforth. It’s got a simple curd, besan, and spices marinade and we serve it simply over a bed of curd with some sliced onions. But these are so versatile, that you serve it with chutney, add it to wraps, or have it rice or roti, and you have a meal that’s healthy, high-protein and so delicious you simply won’t be able to stop at one serving.
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Ingredients for Tandoori Chicken Bites
Chicken: Thigh boneless, skinless chicken for really juicy and tender chicken bites. I prefer not to use breast pieces as they tend to turn out dry
Curds: Whisked until creamy and lump free. Used in the marination to tenderise the chicken and add flavor as well as to serve
Ginger garlic paste: For aroma and flavor
Spices: Kashmiri red chilli powder and garam masala (preferably homemade, if not at least fresh) for flavor, color, and heat
Besan: Roasted until nutty and golden brown. Besan or gram flour adds flavor, helps the chicken brown evenly, as well as allows the marinade to stick to the chicken
Salt: For seasoning
Kasuri Methi: For a herby, smokey flavor of authentic North Indian cooking. A little goes a long way
Lemon juice: To add brightness and tang to every bite
Mustard oil: To tenderise the chicken and add a lovely smokey flavor
Spring onion greens: Finely chopped and used as garnish to add a sharp flavor and freshness to every bite
Onion: Cut in rings and served along with the tandoori chicken bites for added flavor and texture
Frequently Asked Questions
Yes! You can make these tandoori chicken bites in an oven or on a stovetop if you don’t have an air fryer. Preheat the oven to 200°C and bake for 15-20 minutes, flipping halfway until the chicken is cooked through. For slightly charred edges, switch to the grill or broil setting for the last 2–3 minutes, keeping a close eye on the chicken. You can also make it on the stovetop by cooking it for 10–15 minutes. Cook in batches if needed to avoid overcrowding the pan.
Tandoori chicken bites can turn dry if they’re overcooked, especially if you’re using smaller pieces of chicken. I recommend using boneless chicken thighs because they stay juicier and are more forgiving than chicken breasts. Marinating the chicken in curds and mustard oil also helps keep it flavourful and tender.
Yes! You can use Greek yoghurt instead of regular curds for these tandoori chicken bites. Greek yoghurt is thicker and creamier, so it works really well in the marinade and helps the spices cling to the chicken.
Richa’s Top Tips
- Marinate for at least 30 minutes: This gives the chicken time to absorb all those tandoori flavours. If you have the time, marinate it for 2–4 hours in the refrigerator for even better flavour.
- Use roasted besan: Roasted gram flour helps the marinade cling to the chicken and gives it that lovely tandoori-style coating.
- Don’t skip the mustard oil: It adds that distinct, smoky, restaurant-style flavour that makes tandoori chicken so delicious.
- Whisk the marinade well: Make sure the curds, spices, lemon juice and mustard oil are mixed well before adding the chicken. This helps coat every piece evenly.
- Finish at a higher temperature: Air frying at 200°C for the last 2 minutes helps the chicken develop a more roasted exterior. For extra charred edges, you can extend this slightly while keeping an eye on the chicken.
Serving Ideas
- As a party appetiser: Serve these tandoori chicken bites over the creamy curd base with onion rings and spring onion greens. Add a squeeze of lemon just before serving for a fresh, tangy finish.
- With mint chutney: Pair the chicken with green mint-coriander chutney for a classic tandoori combination. The fresh, herby chutney works beautifully with the smoky spices.
- With naan or roti: Serve the chicken with warm naan, tandoori roti or homemade roti, along with sliced onions and mint chutney for an easy Indian-style meal.
- Make tandoori chicken wraps: Stuff the chicken into rotis or tortillas with crunchy lettuce, sliced onions, the curd dressing and a little mint chutney. These make a great quick lunch or dinner.
- Add to a rice bowl: Serve the bites over jeera rice or plain basmati rice with cucumber, sliced onions and a generous spoonful of the seasoned curd.
- Serve with a fresh salad: Pair the chicken with a crunchy salad made with cucumber, tomatoes, onions, coriander and lemon juice. It’s a refreshing contrast to the spiced chicken.
- Pair with other appetisers: If you’re serving these at a party, add paneer tikka, hara bhara kebabs or crispy potatoes to make a delicious Indian appetiser spread.
Storage Tips
- Storing leftovers: Let the cooked chicken cool slightly and transfer it to an airtight container. Refrigerate for up to 3–4 days.
- Store the chicken and curd separately: If you’re making these ahead, keep the chicken separate from the whisked curds, spring onion greens and onion rings. This prevents the chicken from becoming soggy.
- Reheating: Reheat the chicken in the air fryer at 180°C for 3–5 minutes, or until heated through. The exact time will depend on the size of the pieces and how cold they are. Avoid reheating it multiple times.
- Freezing: Freeze the cooked and cooled chicken in a freezer-safe airtight container for up to 2 months for the best quality. Thaw overnight in the refrigerator before reheating in the air fryer.
- Storing marinated chicken: You can prepare the marinade and coat the raw chicken ahead of time. Keep it covered in the refrigerator and cook within 1–2 days. Since this marinade contains lemon juice, I prefer not to leave the chicken marinating for too long, as the texture can change.
If you make this easy tandoori chicken bites recipe, don’t forget to DM me your pictures over on my IG @my_foodstory. I love seeing your recreations and talking to you!
Watch Tandoori Chicken Bites Recipe Video
Tandoori Chicken Bites
Equipment
Ingredients
- 450 grams chicken thigh boneless cut into 1 ½ inch cubes
For marination
- 1/3 cup whisked curds
- 1 tablespoon ginger garlic paste
- 2 tablespoon kashmiri chilli powder can be adjusted to taste
- 1/2 teaspoon garam masala powder
- 1 tablespoon roasted besan roasted gram flour
- 1 teaspoon salt
- ½ teaspoon roasted & crushed kasuri methi
- 4 teaspoons lemon juice
- 2 tablespoons mustard oil
Other
- 1 – 2 teaspoons cooking oil
- 1 cup thick curds whisked
- 3 tablespoons finely chopped spring onion greens
- 1 onion cut into rings
Instructions
- Marinating chicken: Add all ingredients for chicken marinade to a bowl, whisk them to combine all the ingredients. Add chicken cubes, toss well in the marinade till the chicken gets coated well. Set aside to marinate for 30 mins to 1 hour.
- Preheat the airfryer to 180C. Brush the airfryer tray with oil.
- Place a portion of the marinated chicken cubes on the tray with some gap between each other. Try not to overcrowd the basket to ensure uniform frying. Air fry for 10 minutes at 180C & then for 2 minutes at 200C till the chicken is roasted well. Repeat the same process for the rest of the chicken cubes.
- Add 1 cup of whisked curds to a serving bowl, add spring onion greens and mix well. Top with air fried chicken, onion rings and serve.
Video
Nutrition
This article was researched and written by Urvi Dalal.
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