Air Fryer Chicken 65
Why this recipe works
- Crisp coating: Cornflour helps the yoghurt-spice marinade set into a lightly crisp coating in the air fryer.
- Bright finish: Lemon zest and juice cut through the fried spice coating and keep the chicken lively rather than heavy.
- Aromatic final toss: Briefly frying curry leaves in oil releases their fragrance before they coat the hot chicken.
Get the most out of this recipe
Adjust the heat
- For less heat: Use Kashmiri chilli as written for colour and gentle warmth, and serve with plain yoghurt to soften the spice.
- For more heat: Swap in hot chilli powder, as suggested, for a sharper heat and deeper red colour.
Texture tips
- Keep the coating crisp: Air fry the chicken in a single layer so the pieces roast and crisp rather than steam.
- Aim for a sticky coating: After adding the cornflour, the chicken should look lightly sticky, not wet; excess moisture will soften the crust.
Common mistakes
- Overcrowding the basket: Too many pieces at once will trap steam and reduce browning, so cook in batches if needed.
- Drying out leaner cuts: If using chicken breast instead of thighs, start checking earlier because it cooks faster and can dry out.
Serving ideas
- Cooling yoghurt: Serve with plain yoghurt or a simple yoghurt dip to balance the chilli and fried spices.
- Fresh citrus: Add lemon at the end and serve immediately so the chicken stays bright and crisp.
Equipment you'll need
Ingredients
Instructions
- Cut the chicken into bite-sized pieces. In a bowl, mix the yogurt with finely grated ginger and garlic, ground Kashmiri chilli, ground cumin, ground coriander, and fine sea salt.
- Add the chicken and stir well, then cover and marinate for 15 minutes. Sprinkle in the cornflour and mix again until the coating looks lightly sticky rather than wet.
- Heat the air fryer to 200°C (390°F) for 3 minutes. Toss the chicken with 1 tbsp sunflower oil, then air fry in a single layer for 12 to 16 minutes, turning halfway, until deeply golden and cooked through.
- Warm the remaining 1 tbsp sunflower oil in a frying pan over medium heat and add the curry leaves. Fry for 30 to 60 seconds until glossy and fragrant, then tip in the hot chicken and toss to coat.
- Finely grate over a little lemon zest, then squeeze over lemon juice to taste. Serve immediately while hot and crisp.
Recipe notes
Tips
- Do not overcrowd the basket; cook in batches so the coating can crisp rather than steam.
- If the chicken looks a little pale after cooking, give it an extra 2 minutes in the air fryer for more colour.
- Food safety: if serving to young children, older adults, or anyone who is pregnant or immunocompromised, use pasteurised yogurt and ensure the chicken is cooked until piping hot throughout.
Substitutions
- Replace Chicken thighs with Chicken breast for a leaner version; start checking for doneness at 10 minutes as it can cook faster.
- Replace Ground Kashmiri chili with Hot chili powder for more heat and a darker red colour.
Storage
- Refrigerate up to 2 days
- Best eaten straight away for maximum crispness. Refrigerate leftovers in a sealed container and reheat in the air fryer at 190°C (375°F) for 4 to 6 minutes until piping hot; the coating will soften slightly.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (20min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Milk
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