Air fryer recipe · Mains
Chettinad Chicken Fry
Chicken coated in a dark, peppery Chettinad spice paste and air fried until dry with crisp edges.
- 32 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 115kcal
- 17.5 gprotein
- 3.0 gcarbs
- 3.9 gfat
- 1.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken500 g
- black pepper1 tbsp
- fennel seeds1 tsp
- coconut3 tbsp
- ginger garlic paste1 tbsp
- red chilli powder1.5 tsp
- curry leaves2 sprigs
Method
Roast the spices
Dry roast the black pepper, fennel seeds and coconut in a pan over low heat until they smell fragrant and the coconut turns light golden, then grind to a coarse powder. Roasting first deepens the flavour.
Marinate the chicken
Mix the chicken with the roasted spice powder, ginger garlic paste, red chilli powder and salt so every piece is well coated. Rest for 20 minutes, which lets the masala soak in and season the meat through.
Arrange in the basket
Preheat the air fryer to 190°C. Place the chicken in a single layer with space between the pieces and scatter the curry leaves on top. Spacing lets the hot air dry and brown each piece rather than steaming it.
Air fry until dry
Air fry at 190°C for 22 min, turning the pieces once, until the masala coat is dry and the chicken is cooked through with no pink at the centre and juices that run clear when a piece is pierced.
