Air fryer recipe · Mains
Ghee Roast Chicken Dry
Chicken in a glossy ghee, red chilli, and tamarind masala, air fried until sticky and dry.
- 30 minTotal time
- 190°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 420kcal
- 51.8 gprotein
- 6.5 gcarbs
- 21.5 gfat
- 0.8 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken500 g
- ghee2 tbsp
- red chilli5
- tamarind1 tsp
- garlic5 cloves
- black pepper1 tsp
- curry leaves2 sprigs
Method
Make the masala
Grind the red chilli, tamarind, garlic and black pepper with a splash of water into a smooth, thick paste. Grinding it fine means the spices cling to the chicken in an even coat, so every piece carries the same deep, tangy heat.
Marinate
Mix the chicken with the paste, half the ghee and a little salt, then rest it for 20 minutes. Giving it time lets the marinade soak into the meat, and the ghee carries the spices so they roast into a fragrant, sticky coat.
Preheat and brush
Preheat the air fryer to 190°C, then arrange the chicken in one layer and brush it with the rest of the ghee. Tuck the curry leaves in among the pieces, where the dry heat crisps them and releases their aroma over the chicken.
Air fry
Air-fry at 190°C for 20 min, turning the pieces once so both sides char and dry out. The chicken is done when it is cooked right through and the juices run clear with no pink at the bone. Aim for a dry, roasted finish, not a saucy one.
