I love how easy this recipe is — everything cooks together in the air fryer, meaning there’s hardly any washing up. The tikka paste adds a delicious depth of flavour, and the mix of peppers, onions, and tomatoes gives it freshness and colour. It’s also really versatile: I can serve it with rice, wraps, or flatbreads, and it’s great for meal prep or a quick midweek dinner. Plus, it’s healthy without compromising on taste.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
650 g (1.4 lb) Chicken breast, Approx 4 breasts, cut into bite-sized pieces 4 Salad tomatoes, Quartered 1 Onion, Cut into chunks 2 Green peppers, Deseeded and cubed 150 g (5 oz) Tikka paste, See notes 1 tbsp Sunflower oil 1/2 tsp Salt
Directions
I start by cutting the chicken breasts into bite-sized pieces and preparing the vegetables — quartering the tomatoes, chopping the onion into chunks, and cubing the green peppers.
Next, I add everything — chicken, tomatoes, onion, peppers, tikka paste, sunflower oil, and salt — directly into the air fryer basket. I stir everything well so that the chicken and vegetables are fully coated in the tikka marinade.
I set the air fryer to 200℃ (400°F) and cook for 23 minutes, shaking the basket vigorously halfway through to ensure even cooking.
When the timer goes off, I check that the chicken is cooked through and the vegetables are slightly charred at the edges. If I’m cooking thighs instead of breast, I give it a few extra minutes until everything is fully done.
I serve it hot with rice, flatbreads, wraps, or even over salad for a lighter meal.
Servings and Timing
This recipe serves 4. Prep Time: 2 minutes Cook Time: 23 minutes Total Time: 25 minutes
Variations
I sometimes swap the chicken breast for boneless thighs, which stay extra juicy, though they take a bit longer to cook. For a vegetarian version, I use paneer, tofu, or chickpeas instead. I also like to add extra vegetables like red peppers, courgettes, or baby corn for colour and crunch. To make it spicier, I stir in a little chilli powder or extra tikka paste. For a creamier version, I drizzle over some yogurt or coconut milk before serving.
Storage/Reheating
Once cooled, I pack leftovers into containers and keep them in the fridge for up to 3 days. It reheats really well in the microwave until piping hot, or I eat it cold for an easy packed lunch. It also freezes beautifully — I freeze portions for up to 3 months, defrost overnight in the fridge, and reheat thoroughly before eating.
FAQs
Can I make this in the oven instead of the air fryer?
Yes, I bake it in a preheated oven at 200°C for about 25 minutes until the chicken is cooked through and golden.
Can I use chicken thighs instead of breasts?
Definitely. I cut them into small pieces and cook a little longer until fully cooked through.
What brand of tikka paste do you recommend?
I usually use Patak’s tikka paste, but any good-quality brand works. I adjust the amount depending on how strong the paste is.
Can I make this vegetarian or vegan?
Yes, I replace the chicken with paneer, tofu, or a plant-based protein, and it works just as well.
How do I know when the chicken is cooked?
I check that the chicken pieces are golden on the outside and no longer pink in the middle, or I use a thermometer to ensure they reach 75°C (165°F).
What should I serve with this traybake?
I like to serve it with rice, flatbreads, or in wraps with salad and yogurt sauce.
Can I add more vegetables?
Absolutely. I often add red peppers, courgettes, cherry tomatoes, or baby corn to make it more colourful and nutritious.
Can I use tikka powder instead of paste?
Yes, I use about 1 teaspoon of powder per serving instead of paste and mix it with a little oil and water to make a marinade.
How long does it last in the fridge?
It keeps well for up to 3 days in the fridge when stored in an airtight container.
Can I freeze this dish?
Yes, I freeze portions for up to 3 months. Once defrosted, I reheat until piping hot before serving.
Conclusion
I love this air fryer chicken tikka traybake because it’s so quick, healthy, and full of flavour. It’s a great way to enjoy classic tikka taste with minimal effort and hardly any washing up. Whether I serve it with rice, wraps, or salad, it’s always a vibrant, satisfying meal that I can make any night of the week in under half an hour.
A quick and flavourful air fryer chicken tikka traybake packed with juicy chicken pieces, vibrant vegetables, and aromatic tikka spices. Ready in just 25 minutes, it’s a healthy, easy, and satisfying weeknight dinner.
Ingredients
650 g (1.4 lb) Chicken breast, cut into bite-sized pieces
4 Salad tomatoes, quartered
1 Onion, cut into chunks
2 Green peppers, deseeded and cubed
150 g (5 oz) Tikka paste
1 tbsp Sunflower oil
1/2 tsp Salt
Instructions
Cut the chicken breasts into bite-sized pieces and prepare the vegetables — quarter the tomatoes, chop the onion, and cube the green peppers.
Add the chicken, tomatoes, onion, peppers, tikka paste, sunflower oil, and salt directly into the air fryer basket.
Stir well to coat everything evenly in the tikka marinade.
Set the air fryer to 200°C (400°F) and cook for 23 minutes, shaking the basket halfway through for even cooking.
Check that the chicken is cooked through and the vegetables are slightly charred at the edges. Cook for a few extra minutes if needed.
Serve hot with rice, flatbreads, wraps, or salad.
Notes
Use boneless chicken thighs for extra juiciness — add a few more minutes to cooking time.
Swap chicken for paneer, tofu, or chickpeas for a vegetarian version.
Add more vegetables like red peppers, courgettes, or baby corn for variety.
Make it spicier with extra tikka paste or chilli powder.
For a creamy finish, drizzle with yogurt or coconut milk before serving.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Can also be baked in the oven at 200°C for 25 minutes if preferred.
