Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 cup (240ml) plain Greek yogurt
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30ml) ginger-garlic paste (equal parts grated ginger and garlic, pounded into a paste)
  • 1 tablespoon (15ml) garam masala
  • 1 teaspoon (5ml) turmeric powder
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon (5ml) ground coriander
  • 1/2 teaspoon (2.5ml) cayenne pepper (or to taste, optional)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 tablespoon (15ml) vegetable oil or olive oil
  • Fresh cilantro, chopped (optional)
  • Lemon wedges (optional)
  • Naan bread or rice (optional)

Instructions:

  1. In the mixing bowl, combine the Greek yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, coriander, cayenne pepper (if using), salt, pepper, and oil. Whisk until smooth.
  2. Add the chicken cubes to the marinade. Ensure all pieces are evenly coated.
  3. Cover the bowl with cling film and refrigerate for at least 2 hours, or preferably overnight, for maximum flavour penetration.
  4. Preheat your air fryer to 400°F (200°C).
  5. Lightly grease the air fryer basket with cooking spray. Arrange the marinated chicken in a single layer, ensuring not to overcrowd. You may need to cook in batches.
  6. Cook for 12-15 minutes, flipping halfway through, until the chicken is cooked through and slightly charred. Check the internal temperature reaches 165°F (74°C) with a meat thermometer.
  7. Garnish with fresh cilantro and serve hot with lemon wedges, naan bread, or rice.