INGREDIENTS
- 1 whole chicken
FOR THE FIRST MARINATION
- 1 teaspoon salt
- 2 teaspoons lime juice
- 2 teaspoons ginger garlic paste
- 1 teaspoon Kashmiri red chili powder
FOR THE SECOND MARINATION
- 2 tablespoons thick curd
- 1 teaspoon ginger garlic paste
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon black pepper powder
- ½ teaspoon turmeric powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon garam masala powder
- 1 teaspoon coriander powder
- 2 tablespoons mustard oil
- 1 teaspoon lime juice
- 2 tablespoons cream
- 1 tablespoon Kasuri methi
Instructions
A. FIRST MARINATION OF CHICKEN
Wash the whole chicken and pat the pieces dry using a paper towel. Make 3-4 slits on each side using a sharp knife.
Mix the ingredients for the first marinade in a bowl. Brush the marinade all over the chicken. Cover the bowl with a lid or a cling film and refrigerate for an hour.
B. SECOND MARINATION OF CHICKEN
Mix the ingredients for the second marinade in a bowl. Brush them over the chicken.
Cover the bowl with a lid or a cling film and refrigerate for at least 4-5 hours or better overnight.
C. COOK THE CHICKEN
Preheat the air fryer to 180C. Lightly brush the Prestige Nutrifry air fryer high-capacity frying basket with oil.
Place the chicken breast side down in the air fryer basket. Select the Air fry option from the menu and keep the chicken breast for 25 minutes
Using a pair of tongs, flip the chicken and air fry for 10 more minutes. Serve.
