Air Fryer Chicken Tikka Naan Wraps

Instructions

Air fryer:190°C / 374°F

1. 1

   In a large bowl, mix 120 g Greek yogurt, tikka paste, oil, lemon juice, garlic, ginger, smoked paprika, cumin, salt, and cayenne. Add the chicken and toss until every piece is coated.

2. 2

   Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 12 hours. If chilled, let the chicken stand for 10 minutes while the air fryer preheats.

3. 3

   Preheat the air fryer to 190°C for 3 minutes. Lightly shake excess marinade from the chicken so it is coated but not dripping.

4. 4

   Arrange the chicken in a single layer in the basket, leaving space between pieces. Cook in batches if needed; overcrowding will make the yogurt marinade steam instead of char.

5. 5

   Air fry for 12–16 minutes, turning or shaking after 8 minutes, until browned at the edges and the thickest piece reaches 74°C/165°F internally.

6. 6

   For extra char, increase to 200°C and cook for 1–2 minutes more, only after the chicken is nearly cooked through. Rest the chicken for 3 minutes.

7. 7

   Meanwhile, stir together 120 g Greek yogurt, mint, lemon juice, and salt to make the mint yogurt.

8. 8

   Warm the naan breads in the air fryer at 160°C for 1–2 minutes, working in batches if needed, until soft and pliable.

9. 9

   Fill each naan with chicken tikka, cucumber, red onion, coriander, mint yogurt, and a spoonful of mango chutney. Fold and serve immediately.