Indian Chicken Tikka Bites are a high-protein Indian chicken dish made with bite-sized chicken marinated in Greek yogurt, ginger-garlic, cilantro, and warm spices like garam masala, cumin, coriander, turmeric, paprika, and cayenne, then finished with ghee and lemon. It’s quick and weeknight-friendly and works well for low-carb/keto meal prep or an easy party appetizer when you want big flavor fast. Unlike traditional chicken tikka that needs skewers and a tandoor/grill, this version cooks right in a skillet or air fryer and uses a hot ghee sear to mimic that smoky, tandoori-style char with way less effort.
I make these when I just couldn’t be bothered to cook anything complicated, and as an added bonus, my picky eater loves this chicken kebab recipe .
What is Chicken Tikka?
Chicken Tika actually means a chicken nugget, if you will. That’s the closest I can come up with for a translation.
So..umm..Indian chicken nuggets? Sounds weird, tastes amazing!
What is the difference between Chicken Tikka and Chicken Tikka Masala?
I have a super simple, very authentic recipe for an Instant Pot Chicken Tikka Masala .
The main difference is that chicken tikka is a dry dish, sort of like a chicken kebab .
Chicken Tikka Masala on the other hand, is chicken in a tomato-based gravy or sauce. In that case, the chicken isn’t the star of the dish, as much as it is the gravy.
But for Chicken Tikka kebabs ? It’s ALL about that Chicken.
Traditionally, tikka is a tandoori dish and they’re baked in a clay oven. Since I do not just happen to have a clay oven that reaches 800F in my back yard (if you do, I want to be your best friend), I use a skillet or my air fryer to make these.
Ingredients You’ll Need
- 1 pound Chicken Thighs or Breast - The protein base of the dish. Chicken thighs stay juicy and tender, while chicken breast offers a leaner option.
- 1/2 cup Full-Fat Greek Yogurt - The acidity in the yogurt helps break down the chicken fibers, making the meat soft and flavorful while keeping it moist during air frying.
- 3–4 cloves Minced Garlic - Adds deep, aromatic flavor and a touch of pungency that enhances the savory spices in the marinade.
- 2 teaspoons Minced Ginger - Brings a warm, slightly spicy brightness that balances the richness of the yogurt and complements the garlic.
- 1/4 cup Cilantro - Provides a fresh, herbal note that lightens the bold spice mix and adds color to the marinade.
- 1 teaspoon Salt - Essential for enhancing all the flavors and helping the spices penetrate the chicken.
- 1 teaspoon Garam Masala - The key Indian spice blend that gives the tikka its distinctive aroma and warmth, combining cinnamon, cloves, cardamom, and other spices.
- 1/2 teaspoon Turmeric - Adds a golden color and subtle earthy flavor.
- 1/2 teaspoon Ground Cumin - Contributes nutty, warm undertones and depth to the overall flavor profile.
- 1/2 teaspoon Ground Coriander - Adds citrusy brightness and a hint of sweetness that lifts the heavier spices.
- 1/2 teaspoon Smoked Paprika - Gives a smoky depth and enhances the color, mimicking the traditional charred flavor of tandoor-cooked chicken.
- 1/4 teaspoon Cayenne Pepper - Provides gentle heat and a kick of spice, which can be adjusted to your preferred spice level.
- 2 tablespoons Ghee - Adds rich, buttery flavor and helps the chicken develop a golden, lightly crisp exterior in the air fryer.
- 1 Lemon - Brightens the dish with acidity, balancing the creamy yogurt and rich ghee.
How To Make Chicken Tikka Bites
Step 1: Mix together the yogurt, ginger, garlic, and cilantro.
Step 2: Add in all the yummy spices like turmeric, cayenne, paprika, cumin, coriander, garam masala, and salt.
Step 3: Add the cut up chicken and allow the mixture to marinate for a while. You can use chicken breast or thighs for this recipe.
Step 4: Heat some ghee in a pan.
Step 5: Add the chicken to the hot pan and cook, allowing it to sear to mimic the smoky, tandoori-grilled taste you’d get in a clay oven.
Step 6: Finish up with a nice, tart squirt of lemon or lime juice for a burst of tang at the end.
Tips and Tricks
Making Air Fryer Chicken Tikka Bites is a quick and flavorful way to enjoy restaurant-quality Indian flavors at home. To ensure your chicken turns out tender, smoky, and bursting with spice in every bite, here are some tried-and-true tips and tricks:
- Marinate that chicken with yogurt for as long as you can, up to 24 hours. The lactic acid in dairy helps to break down the protein and tenderizes it just beautifully. This is especially needed if you’re using chicken breast. But honestly, sometimes I just marinate for 30 minutes and it turns out just fine.
- If you’re dairy-free or kosher, use lemon juice instead of the yogurt to provide the same tenderizing. You can also substitute oil instead of the ghee.
- Adjust the cayenne pepper to your family’s taste. Remember you can always add cayenne pepper afterward, and the presence of the ghee coating each piece helps the cayenne adhere to it well, so you can spice up your portion after you’ve dished out portions for the non-spice tolerators in your family.
- Use ghee if possible as it has a high smoke point, which makes these chicken bites sear like champs. Here’s an EASY recipe to make your own ghee .
- If you don’t want to make your own ghee, you could try this one.
- Double up on this recipe and use the leftover chicken in the butter chicken sauce you have leftover.
Variations
Here are some creative and delicious ways to switch up your Air Fryer Chicken Tikka Bites to suit different flavor preferences and dietary needs:
- Tikka Skewers - Thread the marinated chicken onto skewers before air frying for a fun, tandoori-style presentation. Perfect for parties or appetizers.
- Vegetable Tikka Bites - Use the same marinade for paneer, tofu, or hearty vegetables like cauliflower, bell peppers, or mushrooms. Air fry until lightly charred and tender.
- Coconut - Replace Greek yogurt with coconut yogurt and add a bit of lime zest for a tropical, dairy-free twist.
What To Eat With Indian Chicken Nuggets
Once you learn how to make Chicken Tikka , you will come up with a variety of uses for it.
- It actually tastes AMAZING when added the leftover Butter Chicken Sauce , but it would also taste great with some plain Basmati Pilau I also like to serve it with this simple Green Chutney .
- For a low-carb version, I usually just serve this with side vegetable as it’s plenty flavorful by itself. A traditional way to make a side salad would be sliced red onion, sliced cucumber and tomatoes, sprinkled with salt and lemon or lime juice.
- You could serve with naan if you weren’t concerned with carbs
- Serve as an appetizer with little fancy toothpicks
- The most keto-friendly and delicious way would be to cook these, and then blend them into the leftover Makhani sauce you saved from this recipe.
How Long Do They Last?
Air fryer chicken tikka bites can be stored in an airtight container in the refrigerator for up to 4 days. Make sure they cool completely before sealing to prevent excess moisture from softening the exterior.
When reheating, use the air fryer at 350°F for 3–4 minutes to restore their crisp edges and juicy texture, or warm them in a skillet over medium heat.
Can You Freeze Them?
For longer storage, you can freeze the cooked tikka bites for up to 2 months. To enjoy later, thaw them overnight in the fridge and reheat in the air fryer until hot and slightly charred again.
Air fryer chicken tikka bites can be spicy, but the heat is totally customizable. Most of the “spice” comes from how much cayenne/chili powder you add, while the rest of the flavor is warm and aromatic from garam masala, cumin, coriander, turmeric, and paprika. A Greek yogurt marinade also mellows the heat, so many chicken tikka bites taste more tangy and smoky than fiery. For mild tikka, reduce or skip cayenne and lean on paprika. For hotter tandoori-style chicken tikka, increase chili and finish with a squeeze of lemon and a cooling side like raita.
Yes, you can use chicken breast instead of thighs for air fryer chicken tikka bites, but because breast is leaner it can dry out faster. To keep chicken tikka breast juicy, cut it into evenly sized bite-size pieces, marinate in the Greek yogurt ginger-garlic paste mixture (even 30–60 minutes helps), and air fry just until it reaches 165°F. Thighs are more forgiving and stay juicier, but breast works great for a high-protein chicken tikka bites option as long as you don’t overcook and you keep everything in a single layer for even browning and tandoori-style char.
Your air fryer chicken tikka bites are usually dry because the pieces were overcooked (air fryers run hot and small cubes cook fast), the chicken was cut too small/uneven, or you used chicken breast instead of thighs without adjusting time. The fix is to cut uniform bite-size pieces, use the Greek yogurt marinade (it helps tenderize and protect the meat), cook in a single layer, and pull the chicken as soon as it hits 165°F. Then let it rest a couple of minutes, so the juices redistribute. If you want more foolproof juiciness, switch to chicken thighs, and for better “tandoori-style” char without drying, finish with a quick high-heat burst or a light ghee brush at the end rather than extending cook time.
To get tandoori-style char on air fryer chicken tikka bites, you want high heat + a drier surface. Pat excess Greek yogurt marinade off the chicken so it doesn’t steam, then air fry in a single layer at a hotter setting, flipping halfway for even browning. A light brush of ghee (or oil spray) near the end boosts caramelization and gives that classic tikka aroma, and adding a final 1–2 minute “blast” at the highest temp helps mimic tandoor heat without overcooking the center. If your air fryer has an optional crisp/broil-style mode, use it briefly at the end. The char comes from intense heat at the surface, not longer cook time.
More Indian-Inspired Favorites
- Instant Pot Butter Chicken
- Indian Rice Pudding
- Chicken Tikka Masala
- Indian Curry
- Mint Chutney
Low Carb Indian Chicken Tikka Bites
Equipment
- skillet
- Silicone Tongs
- PHILLIPS AIR FRYER
- Measuring Cups
- OVAL MEASURING SPOONS
Ingredients
- ▢ 1 pounds chicken thighs , or breast, boneless skinless, cut into bite size cubes
- ▢ 1/2 cup Full-Fat Greek Yogurt
- ▢ 3-4 cloves Minced Garlic , minced
- ▢ 2 teaspoons Minced Ginger , minced
- ▢ 1/4 cup Cilantro , chopped
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Garam Masala
- ▢ 1/2 teaspoons Turmeric
- ▢ 1/2 teaspoons Ground Cumin
- ▢ 1/2 teaspoons Ground Coriander
- ▢ 1/2 teaspoons Smoked Paprika
- ▢ 1/4 teaspoons Cayenne Pepper
- ▢ 2 tablespoon Ghee
- ▢ 1 Lemon , juiced
Instructions
- Mix together chicken, yogurt, garlic, ginger, cilantro, salt, garam masala, cayenne, cumin, coriander, paprika, and let the chicken marinate for an hour or up to 24 hours. If you’re using chicken breast, give it at least an hour for the yogurt to marinate the chicken
- When you’re ready to cook this, heat a skillet, and when it’s hot, add two tablespoons of ghee. You want a skillet that’s large enough to let your chicken rest in a single layer across the pan, or be ready to cook it in batches. You want to quick cook this at high heat, frying in the ghee, not braise this.
- Carefully place the chicken in the skillet, and after 3-4 minutes, using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish cooking the pieces, but all in all, you’re looking at about 10 mins at most in the skillet, especially if you cut into bite-sized pieces as instructed
- Spritz the lemon juice across all the chicken right before serving.
Air fryer instructions
- If you’re trying to avoid fat, you can cook this in an air-fryer at 400F for 12 minutes, turning half way through. They’re a little dryer than the skillet method but the meat is still tender due to the yogurt marinade.
- Spritz the lemon juice across all the chicken right before serving.
Watch The Video
- Marinate that chicken with yogurt for as long as you can, up to 24 hours. The lactic acid in dairy helps to break down the protein and tenderizes it just beautifully. This is especially needed if you’re using chicken breast. But honestly, sometimes I just marinate for 30 minutes and it turns out just fine.
- If you’re dairy-free or kosher, use lemon juice instead of the yogurt to provide the same tenderizing. You can also substitute oil instead of the ghee.
- Adjust the cayenne pepper to your family’s taste. Remember you can always add cayenne pepper afterward, and the presence of the ghee coating each piece helps the cayenne adhere to it well, so you can spice up your portion after you’ve dished out portions for the non-spice tolerators in your family.
- Use ghee if possible as it has a high smoke point, which makes these chicken bites sear like champs. Here’s an EASY recipe to make your own ghee and I’ll post the video here as well.
- If you don’t want to make your own ghee, you could try this one.
- Double up on this recipe and use the leftover chicken in the butter chicken sauce you have left over.
Get support & connect with our community on Facebook!
Nutrition
Indian Chicken Tikka Bites are a high-protein Indian chicken dish made with bite-sized chicken marinated in Greek yogurt, ginger-garlic, cilantro, and warm spices like garam masala, cumin, coriander, turmeric, paprika, and cayenne, then finished with ghee and lemon. It’s quick and weeknight-friendly and works well for low-carb/keto meal prep or an easy party appetizer when you want big flavor fast. Unlike traditional chicken tikka that needs skewers and a tandoor/grill, this version cooks right in a skillet or air fryer and uses a hot ghee sear to mimic that smoky, tandoori-style char with way less effort.
I make these when I just couldn’t be bothered to cook anything complicated, and as an added bonus, my picky eater loves this chicken kebab recipe .
What is Chicken Tikka?
Chicken Tika actually means a chicken nugget, if you will. That’s the closest I can come up with for a translation.
So..umm..Indian chicken nuggets? Sounds weird, tastes amazing!
What is the difference between Chicken Tikka and Chicken Tikka Masala?
I have a super simple, very authentic recipe for an Instant Pot Chicken Tikka Masala .
The main difference is that chicken tikka is a dry dish, sort of like a chicken kebab .
Chicken Tikka Masala on the other hand, is chicken in a tomato-based gravy or sauce. In that case, the chicken isn’t the star of the dish, as much as it is the gravy.
But for Chicken Tikka kebabs ? It’s ALL about that Chicken.
Traditionally, tikka is a tandoori dish and they’re baked in a clay oven. Since I do not just happen to have a clay oven that reaches 800F in my back yard (if you do, I want to be your best friend), I use a skillet or my air fryer to make these.
Ingredients You’ll Need
- 1 pound Chicken Thighs or Breast - The protein base of the dish. Chicken thighs stay juicy and tender, while chicken breast offers a leaner option.
- 1/2 cup Full-Fat Greek Yogurt - The acidity in the yogurt helps break down the chicken fibers, making the meat soft and flavorful while keeping it moist during air frying.
- 3–4 cloves Minced Garlic - Adds deep, aromatic flavor and a touch of pungency that enhances the savory spices in the marinade.
- 2 teaspoons Minced Ginger - Brings a warm, slightly spicy brightness that balances the richness of the yogurt and complements the garlic.
- 1/4 cup Cilantro - Provides a fresh, herbal note that lightens the bold spice mix and adds color to the marinade.
- 1 teaspoon Salt - Essential for enhancing all the flavors and helping the spices penetrate the chicken.
- 1 teaspoon Garam Masala - The key Indian spice blend that gives the tikka its distinctive aroma and warmth, combining cinnamon, cloves, cardamom, and other spices.
- 1/2 teaspoon Turmeric - Adds a golden color and subtle earthy flavor.
- 1/2 teaspoon Ground Cumin - Contributes nutty, warm undertones and depth to the overall flavor profile.
- 1/2 teaspoon Ground Coriander - Adds citrusy brightness and a hint of sweetness that lifts the heavier spices.
- 1/2 teaspoon Smoked Paprika - Gives a smoky depth and enhances the color, mimicking the traditional charred flavor of tandoor-cooked chicken.
- 1/4 teaspoon Cayenne Pepper - Provides gentle heat and a kick of spice, which can be adjusted to your preferred spice level.
- 2 tablespoons Ghee - Adds rich, buttery flavor and helps the chicken develop a golden, lightly crisp exterior in the air fryer.
- 1 Lemon - Brightens the dish with acidity, balancing the creamy yogurt and rich ghee.
How To Make Chicken Tikka Bites
Step 1: Mix together the yogurt, ginger, garlic, and cilantro.
Step 2: Add in all the yummy spices like turmeric, cayenne, paprika, cumin, coriander, garam masala, and salt.
Step 3: Add the cut up chicken and allow the mixture to marinate for a while. You can use chicken breast or thighs for this recipe.
Step 4: Heat some ghee in a pan.
Step 5: Add the chicken to the hot pan and cook, allowing it to sear to mimic the smoky, tandoori-grilled taste you’d get in a clay oven.
Step 6: Finish up with a nice, tart squirt of lemon or lime juice for a burst of tang at the end.
Tips and Tricks
Making Air Fryer Chicken Tikka Bites is a quick and flavorful way to enjoy restaurant-quality Indian flavors at home. To ensure your chicken turns out tender, smoky, and bursting with spice in every bite, here are some tried-and-true tips and tricks:
- Marinate that chicken with yogurt for as long as you can, up to 24 hours. The lactic acid in dairy helps to break down the protein and tenderizes it just beautifully. This is especially needed if you’re using chicken breast. But honestly, sometimes I just marinate for 30 minutes and it turns out just fine.
- If you’re dairy-free or kosher, use lemon juice instead of the yogurt to provide the same tenderizing. You can also substitute oil instead of the ghee.
- Adjust the cayenne pepper to your family’s taste. Remember you can always add cayenne pepper afterward, and the presence of the ghee coating each piece helps the cayenne adhere to it well, so you can spice up your portion after you’ve dished out portions for the non-spice tolerators in your family.
- Use ghee if possible as it has a high smoke point, which makes these chicken bites sear like champs. Here’s an EASY recipe to make your own ghee .
- If you don’t want to make your own ghee, you could try this one.
- Double up on this recipe and use the leftover chicken in the butter chicken sauce you have leftover.
Variations
Here are some creative and delicious ways to switch up your Air Fryer Chicken Tikka Bites to suit different flavor preferences and dietary needs:
- Tikka Skewers - Thread the marinated chicken onto skewers before air frying for a fun, tandoori-style presentation. Perfect for parties or appetizers.
- Vegetable Tikka Bites - Use the same marinade for paneer, tofu, or hearty vegetables like cauliflower, bell peppers, or mushrooms. Air fry until lightly charred and tender.
- Coconut - Replace Greek yogurt with coconut yogurt and add a bit of lime zest for a tropical, dairy-free twist.
What To Eat With Indian Chicken Nuggets
Once you learn how to make Chicken Tikka , you will come up with a variety of uses for it.
- It actually tastes AMAZING when added the leftover Butter Chicken Sauce , but it would also taste great with some plain Basmati Pilau I also like to serve it with this simple Green Chutney .
- For a low-carb version, I usually just serve this with side vegetable as it’s plenty flavorful by itself. A traditional way to make a side salad would be sliced red onion, sliced cucumber and tomatoes, sprinkled with salt and lemon or lime juice.
- You could serve with naan if you weren’t concerned with carbs
- Serve as an appetizer with little fancy toothpicks
- The most keto-friendly and delicious way would be to cook these, and then blend them into the leftover Makhani sauce you saved from this recipe.
How Long Do They Last?
Air fryer chicken tikka bites can be stored in an airtight container in the refrigerator for up to 4 days. Make sure they cool completely before sealing to prevent excess moisture from softening the exterior.
When reheating, use the air fryer at 350°F for 3–4 minutes to restore their crisp edges and juicy texture, or warm them in a skillet over medium heat.
Can You Freeze Them?
For longer storage, you can freeze the cooked tikka bites for up to 2 months. To enjoy later, thaw them overnight in the fridge and reheat in the air fryer until hot and slightly charred again.
Air fryer chicken tikka bites can be spicy, but the heat is totally customizable. Most of the “spice” comes from how much cayenne/chili powder you add, while the rest of the flavor is warm and aromatic from garam masala, cumin, coriander, turmeric, and paprika. A Greek yogurt marinade also mellows the heat, so many chicken tikka bites taste more tangy and smoky than fiery. For mild tikka, reduce or skip cayenne and lean on paprika. For hotter tandoori-style chicken tikka, increase chili and finish with a squeeze of lemon and a cooling side like raita.
Yes, you can use chicken breast instead of thighs for air fryer chicken tikka bites, but because breast is leaner it can dry out faster. To keep chicken tikka breast juicy, cut it into evenly sized bite-size pieces, marinate in the Greek yogurt ginger-garlic paste mixture (even 30–60 minutes helps), and air fry just until it reaches 165°F. Thighs are more forgiving and stay juicier, but breast works great for a high-protein chicken tikka bites option as long as you don’t overcook and you keep everything in a single layer for even browning and tandoori-style char.
Your air fryer chicken tikka bites are usually dry because the pieces were overcooked (air fryers run hot and small cubes cook fast), the chicken was cut too small/uneven, or you used chicken breast instead of thighs without adjusting time. The fix is to cut uniform bite-size pieces, use the Greek yogurt marinade (it helps tenderize and protect the meat), cook in a single layer, and pull the chicken as soon as it hits 165°F. Then let it rest a couple of minutes, so the juices redistribute. If you want more foolproof juiciness, switch to chicken thighs, and for better “tandoori-style” char without drying, finish with a quick high-heat burst or a light ghee brush at the end rather than extending cook time.
To get tandoori-style char on air fryer chicken tikka bites, you want high heat + a drier surface. Pat excess Greek yogurt marinade off the chicken so it doesn’t steam, then air fry in a single layer at a hotter setting, flipping halfway for even browning. A light brush of ghee (or oil spray) near the end boosts caramelization and gives that classic tikka aroma, and adding a final 1–2 minute “blast” at the highest temp helps mimic tandoor heat without overcooking the center. If your air fryer has an optional crisp/broil-style mode, use it briefly at the end. The char comes from intense heat at the surface, not longer cook time.
More Indian-Inspired Favorites
- Instant Pot Butter Chicken
- Indian Rice Pudding
- Chicken Tikka Masala
- Indian Curry
- Mint Chutney
Low Carb Indian Chicken Tikka Bites
Equipment
- skillet
- Silicone Tongs
- PHILLIPS AIR FRYER
- Measuring Cups
- OVAL MEASURING SPOONS
Ingredients
- ▢ 1 pounds chicken thighs , or breast, boneless skinless, cut into bite size cubes
- ▢ 1/2 cup Full-Fat Greek Yogurt
- ▢ 3-4 cloves Minced Garlic , minced
- ▢ 2 teaspoons Minced Ginger , minced
- ▢ 1/4 cup Cilantro , chopped
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Garam Masala
- ▢ 1/2 teaspoons Turmeric
- ▢ 1/2 teaspoons Ground Cumin
- ▢ 1/2 teaspoons Ground Coriander
- ▢ 1/2 teaspoons Smoked Paprika
- ▢ 1/4 teaspoons Cayenne Pepper
- ▢ 2 tablespoon Ghee
- ▢ 1 Lemon , juiced
Instructions
- Mix together chicken, yogurt, garlic, ginger, cilantro, salt, garam masala, cayenne, cumin, coriander, paprika, and let the chicken marinate for an hour or up to 24 hours. If you’re using chicken breast, give it at least an hour for the yogurt to marinate the chicken
- When you’re ready to cook this, heat a skillet, and when it’s hot, add two tablespoons of ghee. You want a skillet that’s large enough to let your chicken rest in a single layer across the pan, or be ready to cook it in batches. You want to quick cook this at high heat, frying in the ghee, not braise this.
- Carefully place the chicken in the skillet, and after 3-4 minutes, using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish cooking the pieces, but all in all, you’re looking at about 10 mins at most in the skillet, especially if you cut into bite-sized pieces as instructed
- Spritz the lemon juice across all the chicken right before serving.
Air fryer instructions
- If you’re trying to avoid fat, you can cook this in an air-fryer at 400F for 12 minutes, turning half way through. They’re a little dryer than the skillet method but the meat is still tender due to the yogurt marinade.
- Spritz the lemon juice across all the chicken right before serving.
Watch The Video
- Marinate that chicken with yogurt for as long as you can, up to 24 hours. The lactic acid in dairy helps to break down the protein and tenderizes it just beautifully. This is especially needed if you’re using chicken breast. But honestly, sometimes I just marinate for 30 minutes and it turns out just fine.
- If you’re dairy-free or kosher, use lemon juice instead of the yogurt to provide the same tenderizing. You can also substitute oil instead of the ghee.
- Adjust the cayenne pepper to your family’s taste. Remember you can always add cayenne pepper afterward, and the presence of the ghee coating each piece helps the cayenne adhere to it well, so you can spice up your portion after you’ve dished out portions for the non-spice tolerators in your family.
- Use ghee if possible as it has a high smoke point, which makes these chicken bites sear like champs. Here’s an EASY recipe to make your own ghee and I’ll post the video here as well.
- If you don’t want to make your own ghee, you could try this one.
- Double up on this recipe and use the leftover chicken in the butter chicken sauce you have left over.
Get support & connect with our community on Facebook!
Nutrition
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Low Carb Indian Chicken Tikka Bites
Ingredients
- 1 pounds chicken thighs or breast, boneless skinless, cut into bite size cubes
- 1/2 cup Full-Fat Greek Yogurt
- 3-4 cloves Minced Garlic minced
- 2 teaspoons Minced Ginger minced
- 1/4 cup Cilantro chopped
- 1 teaspoon Kosher Salt
- 1 teaspoon Garam Masala
- 1/2 teaspoons Turmeric
- 1/2 teaspoons Ground Cumin
- 1/2 teaspoons Ground Coriander
- 1/2 teaspoons Smoked Paprika
- 1/4 teaspoons Cayenne Pepper
- 2 tablespoon Ghee
- 1 Lemon juiced
Instructions
- Mix together chicken, yogurt, garlic, ginger, cilantro, salt, garam masala, cayenne, cumin, coriander, paprika, and let the chicken marinate for an hour or up to 24 hours. If you’re using chicken breast, give it at least an hour for the yogurt to marinate the chicken
- When you’re ready to cook this, heat a skillet, and when it’s hot, add two tablespoons of ghee. You want a skillet that’s large enough to let your chicken rest in a single layer across the pan, or be ready to cook it in batches. You want to quick cook this at high heat, frying in the ghee, not braise this.
- Carefully place the chicken in the skillet, and after 3-4 minutes, using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish cooking the pieces, but all in all, you’re looking at about 10 mins at most in the skillet, especially if you cut into bite-sized pieces as instructed
- Spritz the lemon juice across all the chicken right before serving.
Air fryer instructions
If you’re trying to avoid fat, you can cook this in an air-fryer at 400F for 12 minutes, turning half way through. They’re a little dryer than the skillet method but the meat is still tender due to the yogurt marinade.
Spritz the lemon juice across all the chicken right before serving.
Marinate that chicken with yogurt for as long as you can, up to 24 hours. The lactic acid in dairy helps to break down the protein and tenderizes it just beautifully. This is especially needed if you’re using chicken breast. But honestly, sometimes I just marinate for 30 minutes and it turns out just fine.
If you’re dairy-free or kosher, use lemon juice instead of the yogurt to provide the same tenderizing. You can also substitute oil instead of the ghee.
Adjust the cayenne pepper to your family’s taste. Remember you can always add cayenne pepper afterward, and the presence of the ghee coating each piece helps the cayenne adhere to it well, so you can spice up your portion after you’ve dished out portions for the non-spice tolerators in your family.
Use ghee if possible as it has a high smoke point, which makes these chicken bites sear like champs. Here’s an EASY recipe to make your own ghee and I’ll post the video here as well.
If you don’t want to make your own ghee, you could try this one.
Double up on this recipe and use the leftover chicken in the butter chicken sauce you have left over.
Low Carb Indian Chicken Tikka Bites https://twosleevers.com/high-protein-indian-chicken-tikka-bites/
This Basmati Rice Pilau is a great Indian rice side dish that’s full of flavor! Thanks to your Instant Pot it’s done in under 30 minutes!
What Makes This Basmati Rice Pilau So Brilliant
- Fast. Make perfectly seasoned rice in under 30 minutes with the help of your Instant Pot .
- Easy. Saute the onions, add the spices, rice, and water, and cook under high pressure. That’s it.
- Authentic. The authentic spice combination will make you believe you’re eating your favorite Indian takeout without even leaving your kitchen.
Indian Rice is a delicious Instant Pot weeknight dinner . Even though this is not low-carb, keto, or anything in between, I still love this recipe for Basmati Rice Pilau. As much as I love to eat low carb, sometimes NEED to have some rice as a side with the main course.
This is SO not low-carb. But I do eat a bit of rice with a meal from time to time, and if I’m going to eat it, it better be good rice. Sometimes I just steam it in my rice cooker with just ghee and salt and that’s yummy too. If I want to do something a little more special, this is how I make it.
I made this in the Instant Pot on Rice setting (which counted down 12 mins at low pressure). This one had a chewier texture than when I made it in a rice cooker. The one advantage is that with the Instant Pot I can sauté the onions and cook in the same container rather than dirtying two containers.
How To Make It Using A Muslin Bag
Traditionally, I wouldn’t use a muslin bag for the whole spices, but I was trained from a young age to eat around whole spices. Rather than risking yourself or a loved one biting directly into a peppercorn, I tried this with a muslin bag and it tasted just the same.
When it comes to the spices , I honestly sort of wing the proportions. Since they were in a bag, I smashed the bag with a heavy object, like the back of a knife, a few times to release some of the flavors.
I use cardamom pods, whole black peppercorns, whole cloves, and cinnamon chips. These are typical spices you will find in Indian cooking. Cardamom has a herbal and citrusy flavor. Whole peppercorns add an intensified peppery spice. Cloves add an Anise flavor while the cinnamon adds a warm profile.
How To Make Indian Rice
- Rinse. Rinse Basmati rice and let it drain in a strainer.
- Bag Spices. Place all the spices in a muslin bag and crush slightly to release the flavor.
- Melt. Heat the Instant Pot and add Ghee and melt.
- Add Cumin Seeds. When the Ghee sputters, add the cumin seeds. They will pop like popcorn.
- Saute. Add the thinly sliced red onions and begin to saute. Let the edges slightly crisped for flavor and caramelization.
- Add Rice. Add the rinsed Basmati rice to the Instant Pot and stir to coat every grain with Ghee.
- Cook. Add water and the bag of spices and let it cook for 6 minutes at High Pressure.
- NPR. Let it Steam for 10 minutes after it’s done.
- Eat. Remove the bag of spices, and add green peas if desired. Eat!
The Importance Of The Fried Onions
Frying those onions is very critical for this dish. They add a wonderful flavor to the rice, as well as provide it with a tinge of brown.
You’ll notice my rice isn’t pure white when it’s finished, and that’s because of the browning of the onions. I’ve included a picture below so you know what the onions should look like when they’re ready to have the rice and water added. Notice lots of lovely ghee in there, yum!
This rice is perfect under any of the curries I’ve posted on this blog, and 1/4 of a cup of this rice usually satisfies me.
Can I Make It In A Rice Cooker?
You can make this in a rice cooker. It’s simple enough, just turn it on and walk away.
If you don’t have any kitchen gadgets, make this Basmati Rice Pilau recipe on the stovetop . Let the water come to a boil, and as soon as it does, add the rice, stir once, turn the heat to low, set your timer for 20 minutes, and DO NOT mess with it until it’s done (or you’ll break the rice).
Tips And Tricks
- Reduce the cinnamon. If you are sensitive to the cinnamon flavor, add fewer chips to get a hint of the aroma.
- Make it with brown rice. If you want to make this with brown rice, add one cup of water. Set the Instant Pot to 22 minutes High Pressure, and 10 minutes Natural Pressure Release.
What To Serve With Indian Rice
This Basmati Rice Pilau is delicious served with just about any curry I’ve made a recipe for on the blog. Here are a few of my favorite things to enjoy with it:
- Instant Pot Butter Chicken
- Chicken Vindaloo
- Chicken Korma
- Lamb Rogan Josh
- Dal Makhani
How Long Does It Last?
For the best bite, I would suggest enjoying this Indian Rice within 3-4 days of preparing it if it is stored in an air-tight container in the refrigerator.
For fast reheating, place a few tablespoons of water in the plastic container with the rice and microwave for 3-4 minutes or until the rice is warm and steamed.
Want More Instant Pot Rice Recipes?
- Chicken Biryani - Make an authentic biryani right in your pressure cooker.
- Instant Pot Dolma Recipe - A fantastic way to make dolma without having to wrap it.
- Indian Pilau - Peas and carrots with rice have never tasted so good!
- Kheema Pulao - A simple yet delicious Indian dish .
- Vegetarian Paneer Biryani - Enjoy all the flavors of a traditional biryani in this vegetarian dish.
- Instant Pot Sabzi Polo - Make a perfect Persian Herbed Rice in your pressure cooker.
- 6+ Best Healthy Instant Pot Chicken and Rice Recipes - A fantastic collection of healthy chicken and rice recipes.
- 12+ Best Pressure Cooker Rice One Pot Meals - Here’s a whole slew of recipes that use basmati rice for you to enjoy!
If you’re looking for more delicious rice or grain recipes, check out my list of 49+ Instant Pot Rice and Grains Recipes !
Indian Rice | Basmati Rice Pilau
Equipment
- Instant Pot
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Ghee
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) cumin seeds
- ▢ 1 cup ( 14 g ) Red Onion. chopped , thinly sliced
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
Whole Spices (see picture to get a better sense of proportions, this is not an exact science here)
- ▢ 3-4 ( 3 ) Cardamom Pods
- ▢ 6-8 ( 6 ) Whole Black Peppercorns
- ▢ 4 ( 4 ) Whole Cloves
- ▢ 2 inch ( 2 inch ) Cinnamon
- ▢ 1 cup ( 185 g ) Basmati Rice , rinsed so it doesn’t stick together
- ▢ 1 1/4 cup ( 312.5 g ) Water
Instructions
- Rinse your rice and let it sit while you get ready for it.
- Put the whole spices (cardamom, peppercorns, cloves, and cinnamon) into a muslin bag or a spice infuser and crush slightly.
- Heat your pot and when it’s hot, add the ghee and let it melt.
- When it’s hot enough to shimmer, add the cumin seeds and let them splutter. It will sound like popcorn starting to pop. If you’re NOT using a muslin bag for your spices, you will add all spices at this point.
- Add the sliced onions and salt and cook until the edges are crisp. You want them cooked but not burned (see pic).
- Add the rice and mix until each grain is coated with ghee.
- Add water and bag of spices and set it for 6 minutes at High Pressure.
- For basmati, it’s very important to let it steam for 10 minutes AFTER it’s done its cooking. I opened up the instant Pot and stirred it once, and then closed it back up and let it rest again. You could add defrosted green peas at this point if you like.
- That’s it. Your Pilau is ready to serve.
Making Basmati Rice:
- If you’re making this in a rice cooker, it’s simple enough, just turn it on and walk away.
- If you’re making this on the stove top, you want the water to come to a boil and as soon as it does, stir once, turn heat to low, set your timer for 20 minutes and DO NOT mess with it until it’s done or you’ll break the rice.
- If you want to make this with brown rice, add one cup of water. Set the Instant Pot to 22 minutes High Pressure, and 10 minutes Natural Pressure Release.
