Air fryer recipe · Mains
Hara Masala Chicken
Chicken cubes marinated in a fresh coriander and mint paste, air fried till charred at the edges.
- 28 minTotal time
- 185°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 250kcal
- 35.7 gprotein
- 5.4 gcarbs
- 10.2 gfat
- 1.9 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- boneless chicken500 g, cubed
- coriander leaves1/2 cup
- mint leaves1/4 cup
- green chilli2
- ginger garlic paste1 tbsp
- thick yogurt2 tbsp
- oil1 tbsp
Method
Make the paste
Blend the coriander leaves, mint leaves, green chilli and ginger garlic paste with a splash of water into a smooth green paste. Keep the water low so the paste stays thick and clings to the chicken instead of sliding off in the basket.
Marinate
Mix the chicken cubes with the green paste, thick yogurt and oil, then cover and marinate in the fridge for 1 hour. The yogurt tenderises the meat and the long soak drives the herb flavour deep, so do not rush this rest.
Preheat
Preheat the air fryer to 185°C for 3 min and lightly oil the basket. A hot basket sears the marinade on contact so it sets into a browned coat, and the oil stops the sticky paste gluing the chicken to the base.
Air fry
Arrange the chicken in a single layer and air fry at 185°C for 15 min, shaking the basket halfway, until cooked through with no pink inside and lightly charred at the edges. Space between the pieces lets them char, not steam.
