Air Fryer Yogurt Marinated Chicken
Why this recipe works
- Layered spice: Ginger, garlic and ground spices season the yoghurt marinade evenly, so the chicken carries flavour throughout rather than only on the surface.
- Tangy balance: Yoghurt tenderises and adds gentle sharpness, while lemon at the end brightens the warm spices.
- Fast, lightly charred finish: The air fryer’s circulating heat cooks boneless thighs quickly and helps create charred edges without needing a grill or tandoor.
Get the most out of this recipe
Adjust the heat
- For a gentler heat: Reduce the chilli powder or replace it with extra cumin for a warmer, less fiery flavour.
- For more heat: Use a hotter chilli powder or add a pinch more just before marinating, keeping the lemon finish to balance the spice.
- Keep the spice rounded: Avoid relying only on chilli; the cumin, coriander and turmeric give the marinade depth so the heat tastes fuller.
Timing notes
- Marinate long enough: A short fridge marination gives the yoghurt and spices time to coat and season the chicken properly.
- Rest before serving: A brief rest after air frying helps the juices settle before the chicken is tossed with lemon and coriander.
- Best served hot: The chicken is at its best straight from the air fryer, while the edges are still lightly charred and the centre is juicy.
Common mistakes
- Crowding the basket: Arrange the chicken in a single layer so hot air can circulate; crowded pieces steam rather than char.
- Leaving too much marinade on: Shake off excess marinade before cooking so the coating clings without dripping heavily into the basket.
- Cooking past juicy: Check towards the end of the cooking window, as boneless thighs can dry out if left too long after they are cooked through.
Make-ahead tips
- Marinate ahead: The chicken can be coated in the yoghurt mixture and kept chilled until you are ready to cook.
- Freeze cooked portions: Cool completely, then freeze in a sealed container for convenient future meals.
- Reheat in the air fryer: Reheat at 180°C (355°F) until piping hot, which helps revive the edges better than microwaving.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, mix the yogurt with the finely grated ginger and crushed garlic. Stir in the ground cumin, ground coriander, ground turmeric, hot chili powder and fine sea salt until evenly combined.
- Add the chicken thighs and toss until every piece is well coated. Cover and marinate in the fridge for 30 minutes.
- Preheat the air fryer to 200°C (390°F) for 3 minutes. Brush or rub the basket with the sunflower oil, then lay the chicken in a single layer, shaking off excess marinade so it is not dripping.
- Air fry for 14 to 18 minutes, turning once halfway, until lightly charred in spots and cooked through. If the pieces are crowded, cook in batches to avoid steaming.
- Squeeze over the lemon and toss briefly to coat. Finish with the fresh coriander and rest for 2 minutes before serving.
Recipe notes
Tips
- For a more even cook, spread the chicken out so hot air can circulate, and cook in batches if needed.
- If you are serving vulnerable groups, make sure the chicken is cooked all the way through with no pink remaining and the juices run clear.
Substitutions
- Replace Sunflower oil with Rapeseed oil for greasing the air fryer basket.
- Replace Hot chili powder with an extra 0.5 tsp Ground cumin for a milder, warmer flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Freeze for up to 2 months; defrost overnight in the fridge. Reheat in the air fryer at 180°C (355°F) for 5 to 8 minutes until piping hot.
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Recipe overview
- Servings: 3 servings
- Total time: 1h (15min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Milk
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