To those looking to introduce and/or expand your kid’s exposure to Indian food but don’t want to do the usual curries and lentil dishes typically recommended for toddlers: we got you. (Mind you, if you want creamy, easy-to-love curry and lentil dishes: we also got you.) This chicken tikka for kids is easy; it’s accessible. It tastes great; it’s dependable. It comes together in minutes and cooks hands-off in the air fryer. Really. So really that you may find yourself calling it “easy weeknight dinner” more often than tikka for the kids.
How’d we do it? We took the same process that Indian restaurants use–yogurt marinade, high heat cook, cooling yogurt sauce–and gently adapted it for the home and for the target audience. The Kashimiri chile pepper typical of the dish is gone, obviously; paprika works well enough as a spice and color substitute. The end product is going to be less red than a typical Indian restaurant–which often uses food coloring to get that shade–but the taste is dead-on, and our use of chicken thighs ensures a moister texture than the bone-dry poultry you’ve probably encountered on a buffet line somewhere. We’ve kept the raita, too, but combined it with ranch dressing to give it that just-right taste and texture with which your children know and love.
So, short answer is this: for some just darn tasty chicken, we got you (i.e., scroll down).
This chicken tikka for kids relies on the same core technique used in Indian restaurants—a yogurt marinade and high-heat cooking—but with spices adjusted for younger eaters. Whole-milk yogurt tenderizes the chicken while carrying warm, aromatic flavors like garam masala, turmeric, cardamom, and cinnamon without heat. Paprika replaces Kashmiri chili powder to give color and flavor without spice.
Chicken thighs are key here: they stay moist, forgiving, and flavorful even with a quick cook, which makes them far better suited for toddlers than lean chicken breast. The optional ranch raita blends yogurt with ranch dressing, cilantro, and lime to create a cooling, familiar sauce that helps bridge the gap for kids who may be unsure about new flavors.
Start by mixing the yogurt, ginger-garlic paste, spices, salt, and lemon juice until smooth and lightly red-tinted. Coat the chicken thighs thoroughly in the marinade and refrigerate for at least one hour so the yogurt can tenderize the meat and the spices can mellow and integrate.
While the chicken marinates, stir together the ranch raita and refrigerate to let the flavors meld. Cook the chicken at high heat—either in an air fryer or oven—flipping once to ensure even browning. After cooking, slice the chicken horizontally into long, toddler-friendly strips, removing the bone but keeping the skin for moisture. Serve over rice with cucumbers and raita on the side, or add a quick cream-and-tomato sauce to turn it into a mild tikka masala.
Is chicken tikka too spicy for toddlers?
Not at all! It's called chicken tikka for kids for a reason, after all. The heat is removed entirely, and the spices used are aromatic rather than spicy. The ranch raita further softens the flavor profile.
Why use chicken thighs instead of breasts?
Chicken thighs stay juicier and are more forgiving if slightly overcooked, which makes them better suited for toddlers and faster weeknight cooking.
Can I make this ahead of time?
Yes. The chicken can marinate up to 24 hours in advance, and leftovers reheat well when sliced and mixed with rice or sauce.
What if my child is hesitant to eat it plain?
Turning the chicken into a quick tikka masala by adding a simple cream-and-tomato sauce often makes the dish more familiar and appealing.
This kid-friendly chicken tikka uses a mild yogurt marinade and juicy chicken thighs for big flavor without heat. It cooks quickly in the air fryer and pairs perfectly with rice and cooling ranch raita.
As you can see in the accompanying photo, we serve the chicken over rice, sided by sliced cucumbers–not terribly different then what you’d see accompanying the chicken if you were to order in India. Feel free to serve rice and/or sauce on the side of the chicken.
If you’re curious and/or concerned about whether your child will eat the chicken as is, there’s an easy move: add a cream sauce to make it a tikka masala. To do so, you can very quickly mix equal parts cream and tomato sauce, adding a pinch or two of salt and a garam masala spice blend to the sauce when it hits the pot; bring to a boil, then simmer together until smooth and an orange-ish red.
Servings 5
Serving Size meat from one thigh + rice + sauce
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
