Air Fryer Indian Spiced Chicken

• 200 g Yogurt
• 1 large Lemon
• 20 g Ginger root, firm and fresh
• 3 cloves Garlic
• 2 tsp Garam masala
• 1 ½ tsp Ground cumin
• 1 ½ tsp Ground coriander
• 1 ¼ tsp Fine sea salt
• 700 g Chicken thighs, bone-in, skin-on
• 1 tbsp Rapeseed oil
• 15 g Fresh coriander

1. In a mixing bowl, combine the yogurt with the zest and juice of half the lemon. Finely grate the ginger, crush the garlic, then stir both in with the garam masala, ground cumin, ground coriander and fine sea salt.
2. Add the chicken thighs and turn to coat thoroughly in the marinade, working it into all the nooks. Set aside to marinate for 20 minutes at room temperature.
3. Preheat the air fryer to 200°C (390°F) for 3 minutes. Lightly brush or rub the basket with the rapeseed oil, then arrange the chicken in a single layer, skin-side up if using skin-on thighs.
4. Air fry for 18 to 22 minutes, turning once halfway, until browned and lightly crisped on the outside and the juices run clear. If needed, cook for a further 2 to 4 minutes until done.
5. Rest the chicken for 3 minutes. Cut the remaining lemon into wedges, scatter over the fresh coriander, and serve with the lemon for squeezing.

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