Ingredients
Method
Prep
- Rinse and grind the serrano peppers in a spice blender.
- 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.
- Dry roast the chickpea flour on a pan on medium heat.
- In a mixing bowl, add in the yogurt, 2 tbsp oil, ginger garlic paste, ground coriander, lemon juice, ground cumin, serrano peppers (green chili), saffron strands, salt, Kasuri Methi, white pepper powder, roasted chickpea flour, ground turmeric, and garam masala. 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. Drizzle some left over 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.