Directions
- In a large mixing bowl, combine yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, turmeric, chili powder, salt, pepper, and vegetable oil. Mix until smooth and fragrant.
- Pat the chicken dry with paper towels. Add the chicken to the marinade, ensuring each piece is coated thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
- Preheat your air fryer to 380°F (193°C) for 5 minutes.
- Lightly grease the air fryer basket with oil or non-stick spray. Place chicken pieces in a single layer, making sure they don’t touch to allow even cooking.
- Cook for 18–22 minutes, flipping halfway through, until the chicken is cooked through and has a slight char on the edges. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the air fryer and let it rest for 5 minutes. This helps keep the meat juicy.
- Garnish with fresh cilantro leaves and serve with lemon wedges on the side for an added bright flavor.
Recipe Details
- Prep Time: 15 minutes (plus 2 hours marination)
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Servings: 4
- Difficulty: Easy
Variations & Substitutions
- Use chicken drumsticks or a whole spatchcocked chicken for variety.
- Swap yogurt for coconut yogurt for a dairy-free option.
- Add smoked paprika or a pinch of garam masala for a deeper flavor profile.
- Adjust chili powder for more or less heat depending on your preference.
Serving Suggestions
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