Air fryer recipe · Mains
Andhra Chilli Chicken Dry
A spicy dry chilli chicken with a thick red masala coat, sliced onion, and curry leaves.
- 30 minTotal time
- 190°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 235kcal
- 35.0 gprotein
- 12.6 gcarbs
- 5.3 gfat
- 1.5 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken500 g
- red chilli powder2 tsp
- ginger garlic paste1 tbsp
- corn flour2 tbsp
- onion1 medium
- green chilli3
- curry leaves2 sprigs
Method
Marinate
Mix the chicken with the red chilli powder, ginger garlic paste and salt, coating every piece. Rest it for 15 minutes so the spices soak in and season the meat right through rather than just sitting on the surface.
Coat
Sprinkle over the corn flour and toss so each piece wears a thin, even coating. This light dusting dries out in the heat and turns into the crisp, slightly rough surface that makes a good dry chilli chicken.
Add the aromatics
Preheat the air fryer to 190°C. Arrange the chicken in a single layer and scatter the sliced onion, slit green chilli and curry leaves on top. A hot start sears the coating quickly so the pieces stay separate, not soggy.
Air fry
Air fry at 190°C for 20 min, tossing once halfway so the onions and chilli char a little and everything cooks evenly. The chicken is done when it is cooked through with no pink inside and the juices run clear.
