Marinade

Cup of Yum
1. In a bowl mix the yogurt, add minced garlic, garam masala, chili powder, coriander powder, salt, pepper and lime juice, and whisk it together.
2. Dice the chicken breasts into 1 inch pieces. Add them to the bowl and mix to coat the meat in the marinade. Let it rest for 30 min - 8 hours.

To Make Chicken Tikka Kebab

1. Put bamboo skewers in water to soak for 30 minutes. You can also use metal skewers.
2. Cut the onions and bell pepper into chunks if using. Stir them into the marinade with the meat right before making the skewers so that the marinade coats them also.
3. Thread the chicken onto skewers, alternating with veggies if using.
4. Preheat the air fryer for 5 minutes at 350-degree F.
5. Spray or brush the basket with oil to prevent sticking and make clean up easier. Or use parchment paper in the bottom.
6. Put the kebabs in the basket. You will likely need to cook them in batches.
7. Cook for 5 minutes on one side then turn and cook for another 5 minutes or until golden brown. Use an instant read thermometer to make sure the meat has reached 165 degrees F internally.
8. Garnish with limes and red onions. You can also sprinkle with lime juice or lemon juice.

To Make Chicken Tikka Wraps

1. Preheat the air fryer for 5 minutes at 350 degrees F. 
2. Spray or brush the basket with oil to prevent sticking and make clean up easier. Or use parchment paper in the bottom.
3. Put the chicken in the basket, spreading it out in a single layer.
4. Cook for 6 minutes at 350 F. Then flip the cubes over and cook for another 6 minutes, until golden brown. Use an instant read thermometer to make sure the meat has reached 165 degrees F internally.
5. To make the wraps mix the mayonnaise with mint chutney in a bowl. Lay out a tortilla, then add chutney mix, cooked chicken tikka, bell pepper or other veggies and lettuce down the center. Wrap the tortilla up and serve.