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Crispy Air Fryer Chicken 65

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Course
Cuisine Indian
Servings 4

Equipment

  • Air fryer
  • Mixing bowls
  • Small pan for tempering
  • Tongs

Ingredients
  

For the Marinade

  • 1 lb 450g boneless chicken thighs, cut into bite-sized pieces
  • 2 tbsp yogurt
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 1 tsp red chili powder adjust to taste
  • 1 tsp Kashmiri red chili powder for color
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tbsp ginger-garlic paste
  • 1 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • Salt to taste
  • 1 tbsp oil

For Tempering (Tadka)

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 2-3 dried red chilies
  • 10-12 curry leaves
  • 1 tsp Kashmiri red chili powder for color
  • 1 tsp garlic minced

Garnish

  • Fresh curry leaves
  • Lemon wedges
  • Chopped cilantro

Instructions
 

Marinate the Chicken

  1. In a bowl, mix yogurt, lemon juice, turmeric, red chili powder, Kashmiri chili powder, garam masala, cumin powder, ginger-garlic paste, cornstarch, all-purpose flour, salt, and 1 tbsp oil.
  2. Add chicken pieces and coat well. Let it marinate for at least 30 minutes (or overnight for better flavor).

Air Fry the Chicken

  1. Preheat the air fryer to 375°F (190°C).
  2. Lightly grease the air fryer basket to prevent sticking.
  3. Arrange the marinated chicken pieces in a single layer, making sure they don’t overlap.
  4. Air fry for 10 minutes, then flip the pieces and cook for another 8-10 minutes until golden brown and crispy.

Prepare the Tempering

  1. Heat 1 tbsp oil in a small pan.
  2. Add mustard seeds, dried red chilies, and curry leaves. Sauté for a few seconds until fragrant.
  3. Add minced garlic and Kashmiri chili powder, then immediately turn off the heat to prevent burning.
    stainless steel pan on a stovetop, with hot oil sizzling as mustard seeds pop and crackle

Coat the Chicken in Tadka

  1. Toss the air-fried chicken in the tempering mixture, ensuring each piece gets coated with the flavorful spices.

Garnish and Serve

  1. Transfer the Chicken 65 to a serving plate.
  2. Garnish with fresh curry leaves, lemon wedges, and chopped cilantro.
  3. Serve hot with mint chutney or a side of sliced onions.