First, I tried Hariyali (Green masala) Paneer Tikka, which turned out so yummy. While I plated one serving and was taking pictures for the blog, my family had finished more than half of the paneer tikka behind me right out of the air-fryer. Did not even wait for me to serve. Claimed they were testing it to see if it was ok, LoL!  It was such a big hit in our house, I wanted to try with chicken. Again, no surprise here. for some reason everybody in the house seem to be hanging around the kitchen while I prepared it. I wonder why? Used the same masala as I had prepared a big batch of it and froze it for couple days before using it for Hariyali Chicken Tikka. 

The steps are same for  both the paneer and chicken tikka, just posting the steps anyway. Scroll down to the end of this post for more cooking options other than air-fryer.

Ingredients:

• 2 cups - Chicken - cut into cubes [ big slices or pieces with bones may be used if cooked over pan or in oven]
• 1 cup - Onion pieces - cut into big pieces
• 1 cup - Bell pepper - cut into big sq pieces - may use different color bell pepper to make it look vibrant 
• 1/2 tsp - turmeric pdr
• 2 tsp - lime juice

For Masala:

• 10 Mint leaves
• 5 stem Coriander leaves
• 10  Green chilies
• 3 - garlic cloves
• 1"- ginger piece 
• 1/2 tsp - fennel seeds
• 1/2 tsp cumin seeds
• 1/2 tsp - amchur pdr
• 1/2 tsp - dhania pdr
• 1/4 tsp - Turmeric pdr / Haldi 
• 1/4 tsp - Garam Masala powder
• 1/4 tsp - chat masala powder (optional)
• 1 tsp - curds
• salt as per taste.

Method: 

1. Clean and cut (skinless boneless) chicken into cubes.
2. Place the chicken pieces in a mixing bowl, mix-in lemon juice and turmeric powder. Keep aside for about 5 minutes.
3. Meanwhile, take all the masala ingredient in a blender and grind them together into thick paste.
4. Now add the ground masala to the chicken pieces and mix it all. Cover and keep it aside to let it marinate for at least an hour. You may even marinate it over night by keeping it refrigerator. 
5. Optional: I marinate the onion and bell pepper pieces with bit of ground masala as well ...just 10-15 minutes before cooking..
6. If you have skewers, put the onion, bell pepper and the marinated chicken pieces. Thread bell-pepper and onion in between the chicken cubes. This will not only help infuse the flavor, it will also help prevent chicken pieces from sticking to each other. I have a air-fryer skewer-stand which is vertical. I add double layer of wide slices of onion at the end, which will end up as a bottom layer - to prevent the masala from flowing down and also to prevent chicken from sliding down and getting stuck to the stand. . 
7.  After preheating the air-fryer for about 4 minutes at 375F [190 C], place the skewer stand in the air-fryer, cook for 15 minutes in air-fryer/crisp mode.
8. After 13 minutes, rotate the skewers around (or flip over if it is horizontal skewer stand, or you have just laid the pieces on the air-fryer basket. Optional: at this point, you may coat the chicken pieces with additional left over ground masala and/or spread bit of oil or melted butter over the chicken pieces. 
9. Cook for additional 7 to 8 minutes or until done.
10. Garnish with chopped fresh coriander leaves and lemon wedge on the side. 
11. Serve hot with rice, or as an appetizer or inside a wrap.
12. Optional, sprinkle bit of chat masala powder before serving and/or serve with mint chutney on the side.

Other Cooking Options:

• GRILL: Tikka taste the best when cooked on a grill, barbecue pit. Recipe is same but rather than cooking/roasting in air-fryer, it is done on a barbecue/tandoori grill
• PAN COOKED: Tikka can be simply cooked on regular pan. Cast-iron or non-stick pan would work better. First cover and cook on medium flame until the masala is absorbed and cooked. Then increase the flame to high and roast it. This method of cooking will require more oil or butter to cook. Flip and turn the pieces over often while cooking to prevent it from sticking to the pan or getting burnt on one side. 
• BAKE: Other option is to bake. just spread the marinated chicken on a baking tray (in the tray, need space on the side for later), and cook for 10-15 minutes in a preheated oven at 350 F.  Now turn the chicken pieces over for cooking evenly on the other side too. Now spread the cut onion and bell-pepper on the sides of the baking tray. Spray oil or spread melted butter on the chicken pieces and bake for 10 more minutes ... or until cooked.  NOTE: Each oven is different, time needed to cook may differ.
• WOODEN SKEWERS: Note, while grilling/baking if you plan to use wooden skewers, To prevent it from catching fire, soak the wooden skewers in water  -for at least an hour or overnight. Wipe clean the wooden skewers before threading the chicken, onion and bell-pepper pieces.