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Air Fryer Mughlai Kebab - Kalmi Tangdi Kebab

A quick 30 minutes of marinade time are 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. 
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 5
Course: Appetizer, Side Dish
Cuisine: India, Indian, Mughlai
Ingredients Method

Ingredients
  

Method
 

Prep
  1. Grind the cashew nuts in a blender with 2 tbsp water.
  2. 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.
  3. 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
  1. 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. 
  2. 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.
  3. Using a meat thermometer ensure that the chicken has reached an internal temperature of 165ºF before serving.