Ingredients
- 1.8 pounds chicken thighs chopped into 2 to 3 inch pieces (bone-in or 1.5 pounds boneless)
- 2 Serrano peppers (hari mirch)
- 3 tbsp water
- 1.5 cup fresh cilantro leaves (dhaniya ke patte)
- 1/2 cup mint leaves (pudeene kee pattiyaan)
- 3 tbsp oil of choice (divided)
- 1/2 cup plain greek yogurt
- 2 tsp red chili powder
(cayenne pepper)
- 1 tsp ground cumin
(jeera powder)
- 1 tsp ground coriander
(dhaniya powder)
- 1/2 tsp ground turmeric
(haldi)
- 2 tsp mango powder
(amchur)
- 2 tsps garam masala
- 1 and 1/4 tsp salt
- 1 tbsp lemon juice
Method
Prep
- Chop the chicken pieces into 2 to 3 inch pieces.
- Grind the Serrano peppers, water, cilantro, and mint leaves in a blender.
- Mix 1.5 tbsp oil with all the other ingredients except chicken. Stir well.
- Add chicken in the marinade and coat it well. Let it sit in the marinade for a minimum of 30 minutes in the refrigerator. Ideally 6 hours marinade time is perfect but in a time bind 30 minutes is good too.
Cook
- When you are ready to cook, rub inside of air fryer basket with oil.
- Preheat the air fryer at 350°F for 5 minutes.
- Once it is preheated, place chicken it in the air fryer basket in a single layer.
- Air fry at 360°F for 18 minutes. Toss and flip the chicken at the 8 minute mark.
- Remove the air fried chicken at the 18 minute mark. Repeat the steps until you run out of the marinated chicken.
- Serve with Indian flatbread or with lettuce wraps. It can be served as an appetizer on its own.