You’ll Need
For the Chicken
650g chicken thigh fillets, cut into bite-sized pieces
100g Greek yoghurt
1 tbsp grated ginger
2 garlic cloves, finely grated
1 tsp Kashmiri chilli powder
½ tsp ground cumin
½ tsp turmeric
½ tsp sea salt
60g cornflour
1 tbsp sunflower oil
For the Curry Leaf Finish
20 fresh curry leaves
2 green chillies, sliced
2 garlic cloves, thinly sliced
1 tsp sunflower oil
Juice of ½ lime
Optional but Dangerous
Chilli mayonnaise
Sliced red onion
Extra green chilli
Method
Mix the yoghurt, ginger, grated garlic, chilli powder, cumin, turmeric and salt.
Coat the chicken and marinate in the fridge for 30 minutes.
Preheat your air fryer to 200°C.
Add the cornflour and sunflower oil to the chicken and toss until a rough coating forms.
Arrange in a single layer and air fry for 7 minutes.
Shake well and cook for another 6-8 minutes, spraying dry patches if needed.
Check the largest piece reaches 75°C.
Place the curry leaves, green chilli, sliced garlic and teaspoon of oil in a heatproof dish.
Air fry at 175°C for 2-3 minutes until crisp and fragrant.
Toss with the hot chicken and lime juice and serve immediately.