FastCurries
A quick 30 minutes of marinade time is all you need for this Air Fryer Mughlai Kebab – Kalmi Tangdi Kebab, though you can certainly prep the chicken up to 12 hours in advance.
Here is what is in the marinade for Air Fryer Mughlai Kebab – Kalmi Tangdi Kebab –
Greek yogurt: The Greek yogurt yogurt tenderizes the chicken for a very nice, creamy, tender, juicy bite.
Lemon juice: The acid from the lemon also helps break down the tough fibers of the chicken as it adds flavor to each bite.
Other ingredients – Ginger garlic paste, cashew nuts, ground turmeric, ground cumin, garam masala, red chili powder, ground black pepper, nutmeg powder, salt, oil, and heavy whipping cream.
How do I make this Air Fryer Mughlai Kebab – Kalmi Tangdi Kebab recipe?
Prep – First, grind the cashew nuts in a blender with 2 tbsp water.
Second, peel and chop the chicken skin if there is any. Cut 2 to 4 slits on the drumsticks about 2 to 3 inches wide and deep.
Third, in a mixing bowl, add in the greek yogurt, 2 tbsp oil, ginger garlic paste, lemon juice, ground cashew nuts, ground turmeric, ground cumin, garam masala, red chili powder, black pepper, nutmeg, salt, and heavy whipping cream. Mix well. Furthermore add in the chicken and mix well.
Cover the marinated chicken bowl with a lid. Marinate the chicken for 30 minutes to an hour. Additionally, you can also marinate it overnight in the refrigerator.
Air Fry –
When you are ready to cook, grease the air fryer basket with oil. I grease mine by rubbing, brushing, or spraying, a little bit of oil on the bottom grate. Then, follow your air fryer directions for preheating to 350°F for 5 minutes. When it’s preheated, working in batches, place the chicken in a single layer.
Cook the chicken at 360°F for 10 minutes. Turn and cook for another 10 minutes. Finally increase the temperature to 370°F and cook for another 5 to 10 minutes until the skin is brown and crisp. Check after the final 5 minute mark (25 minutes) and turn it around for the last 5 minutes.
Finally, Using a meat thermometer ensure that the chicken has reached an internal temperature of 165ºF before serving.
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Moreover, try some of our other recipes
Peri Peri French Fries – Air Fryer Spicy Fries
Air Fryer French Fries – Spicy Air Fryer Potato Fries
Air Fryer Prawn Koliwada – Air Fryer Spicy Shrimp Koliwada
Tandoori Aloo – Air Fryer Spicy Indian Potatoes
Air Fryer Mughlai Kebab – Kalmi Tangdi Kebab
Ingredients
- 5 chicken drumsticks
- 1 cup Greek Yogurt
- 1 and 1/2 tbsp ginger garlic paste
- 1 and 1/2 tbsp lemon juice
- 2 tbsp cashew nuts (plus 2 tbsp water to grind)
- 1/2 tsp ground turmeric (haldi)
- 1 tsp ground cumin (jeera powder)
- 2 and 1/2 tsp garam masala
- 1 and 3/4 tsp red chili powder (cayenne pepper)
- 1/2 tsp ground black pepper (kali mirch)
- 1/8 tsp ground nutmeg
- 1 and 1/4 tsp salt
- 3 tbsp oil (divided)
- 1/4 cup heavy whipping cream
Instructions
Prep
- Grind the cashew nuts in a blender with 2 tbsp water.
- Peel and chop the chicken skin if there is any. Cut 2 to 4 slits on the drumsticks about 2 to 3 inches wide and deep.
- In a mixing bowl, add in the yogurt, 2 tbsp oil, ginger garlic paste, lemon juice, ground cashew nuts, ground turmeric, ground cumin, garam masala, red chili powder, black pepper, nutmeg, salt, and heavy whipping cream. Mix well. Furthermore, add in the chicken and mix well.Cover the marinated chicken bowl with a lid. Marinate the chicken for 30 minutes to an hour. Additionally, you can also marinate it overnight in the refrigerator.
Air Fry
- When you are ready to cook, grease the air fryer basket with some of the remaining oil. I grease mine by rubbing, brushing, or spraying, a little bit of oil on the bottom grate. Then, follow your air fryer directions for preheating to 350°F for 5 minutes. When it’s preheated, working in batches, place the chicken in a single layer.
- Cook the chicken at 360°F for 10 minutes. Turn and cook for another 10 minutes. Drizzle some remaining oil. Finally increase the temperature to 370°F and cook for another 5 to 10 minutes until the skin is brown and crisp. Check after the final 5-minute mark (25 minutes) and turn it around for the last 5 minutes.
- Using a meat thermometer ensure that the chicken has reached an internal temperature of 165ºF before serving.
