Cut the chicken into 1½-2 inch pieces and place them in a bowl.

Dry roast the chickpea flour on low heat for 3-4 minutes. Let it cool down.

Transfer the roasted chickpea flour to another bowl and add yogurt, olive oil, ginger garlic paste, chili powder, ground coriander, garam masala, kasoori methi, and salt. Mix well to make the marinade.

Add the boneless chicken pieces and mix well making sure they are well coated.

Cover and let it marinate for 30 minutes at room temperature. You can also marinate it in the refrigerator overnight.

Once the chicken is marinated, add onion and bell peppers to it. Mix well making sure all the veggies are well coated.

Take wooden skewers and alternatingly thread bell pepper, chicken, and onion pieces.

Repeat until you reach the end of the skewer. Always start and end with a vegetable and place the meat in the center.

Preheat the air fryer to 400 F (205 C) for 2 minutes. Place the skewers in the air fryer basket.

Air fry for 10-15 minutes until the tikka is golden brown. Keep an eye after 10 minutes.

Place a large frying pan or Dutch oven over medium heat and add butter.

Once it melts, add the onions and saute over medium heat for 6-7 minutes or until it becomes translucent.

Add the garlic and ginger and cook for another minute, stirring constantly.

Add the canned tomatoes and tomato paste along with cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well and bring it to a boil.

Reduce heat to medium-low. Cover and let it simmer for 12-15 minutes or until the sauce thickens.

Add the heavy cream and garam masala. Mix well and simmer for 2-3 minutes.

Add the chicken tikka and stir gently to coat the chicken. Simmer for 4-5 minutes.

Turn off the heat and add cilantro. Serve hot with naan.