Air fryer recipe · Mains
Hyderabadi Dry Chicken
Chicken coated in a fried onion and spice rub, air fried until dark and dry.
- 28 minTotal time
- 190°CAir fryer
- 4Serves
- Non-vegetarianDiet
Nutrition per serving
- 250kcal
- 31.5 gprotein
- 4.6 gcarbs
- 12.0 gfat
- 0.9 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken600 g
- fried onion1/2 cup, crushed
- yogurt3 tbsp
- ginger garlic paste1 tbsp
- red chilli powder1.5 tsp
- garam masala1 tsp
- lemon juice1 tbsp
- oil2 tbsp
Method
Crush the fried onion
Crush the fried onion into a coarse powder with your hands or a rolling pin, then set it aside. Breaking it down helps it melt into the marinade and coat the chicken evenly for a deep, sweet-savoury base.
Mix the marinade
In a bowl mix the yogurt, ginger garlic paste, red chilli powder, garam masala, lemon juice, oil and salt, then fold in the crushed fried onion. The yogurt tenderises the chicken while the spices soak in for a fuller flavour.
Coat the chicken
Add the chicken pieces and rub the marinade in well, working it into every crease. Cover and rest in the fridge for at least 1 hour, or longer if you can, so the flavour reaches right to the centre.
Load and start cooking
Lay the chicken in the basket in a single layer with space between the pieces, then cook at 190°C for 10 minutes. Crowding traps steam and stops the crust drying, so leave gaps for the hot air to move.
Finish until dry and cooked through
Flip the pieces and cook for another 10 min, about 20 min total at 190°C, until the chicken reaches 74°C inside, the juices run clear and the crust is dark and dry. Let the surface dry fully for that dhaba-style finish.
