You’ll Need
For the Chicken
700g boneless chicken thigh fillets
1 tbsp sunflower oil
½ tsp sea salt
½ tsp turmeric
For the Yoghurt Fennel Sauce
250g full-fat Greek yoghurt
120ml chicken stock
1 tbsp ground fennel
1 tsp ground ginger
1 tsp Kashmiri chilli powder or mild paprika
½ tsp ground cumin
4 green cardamom pods, lightly crushed
1 small cinnamon stick
1 tsp cornflour
To Finish
Chopped coriander
Toasted flaked almonds
Optional but Dangerous
Saffron rice
Garlic naan
Extra chilli oil
Method
Preheat your air fryer to 195°C.
Toss the chicken with oil, salt and turmeric.
Air fry for 9 minutes, turning once, until lightly browned.
Whisk the yoghurt, stock, fennel, ginger, chilli powder, cumin and cornflour until smooth.
Pour into a deep heatproof dish and add the cardamom and cinnamon.
Air fry at 170°C for 5 minutes, stirring once.
Add the browned chicken and coat it in the sauce.
Cook at 175°C for 10-12 minutes, stirring halfway.
Check the chicken reaches 75°C, then remove the cardamom pods and cinnamon.
Rest for 3 minutes and finish with coriander and almonds.