Air Fryer Chicken with Creamy Drizzle
Spiced air fryer chicken with a tangy fresh cream and chaat masala drizzle. Golden, juicy, and ready in about 20 minutes of cook time.
Ingredients
- 500 g about 1.1 lb chicken, medium pieces
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon melted butter (for brushing)
- 3 tablespoons fresh cream
- 1 teaspoon chaat masala (for the cream drizzle)
Instructions
- Wash the chicken and pat dry. Add to a bowl.
- Add ginger powder, garlic powder, paprika, black pepper, turmeric, and salt. Mix well to coat every piece.
- Cover and marinate for at least 30 minutes. For best results, marinate 4 to 6 hours.
- Preheat the air fryer to 200°C (400°F). Arrange chicken in the basket in a single layer.
- Air fry at 180°C (360°F) for 20 minutes. At the 10-minute mark, flip each piece and brush with melted butter.
- Check that the surface is charred and blistered. Confirm internal temperature reaches 74°C (165°F).
- Arrange chicken on a plate. Mix 3 tablespoons fresh cream with 1 teaspoon chaat masala. Drizzle over the chicken.
Notes
- Brush with butter or oil at the halfway point to stop the chicken from drying out.
- Longer marinating gives more tender, juicy chicken. Overnight in the fridge works well.
- Add the cream drizzle only after cooking, right before serving.
- Do not crowd the basket. Leave space between pieces for even cooking.
- Store leftovers in the fridge for up to 2 days. Reheat in the air fryer at 160°C (325°F) for 4 to 5 minutes. Make a fresh cream drizzle when serving.
Nutrition
Calories: 340kcal