Air fryer recipe · Mains
Kolhapuri Dry Chicken
Chicken tossed in a fiery dry Kolhapuri spice coat and air fried until deep red.
- 30 minTotal time
- 190°CAir fryer
- 4Serves
- Non-vegetarianDiet
Nutrition per serving
- 255kcal
- 31.4 gprotein
- 3.4 gcarbs
- 13.5 gfat
- 1.0 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken600 g
- red chilli5, dried whole
- coconut3 tbsp, grated and dry roasted
- ginger garlic paste1 tbsp
- coriander seeds1 tsp, roasted
- yogurt2 tbsp
- oil2 tbsp
Method
Make the Kolhapuri masala
Dry roast the whole dried red chillies, grated coconut and coriander seeds in a hot pan until they smell fragrant and toasty. Cool them fully, then grind to a coarse dry powder, as roasting first deepens the flavour and colour.
Mix the marinade
Stir the ground masala into the yogurt with ginger garlic paste, oil and salt to make a thick, clinging paste. The yogurt tenderises the chicken while the oil helps the spices stick and brown later.
Coat the chicken
Rub the paste right into every piece of chicken so it coats all sides. Cover and marinate in the fridge for 1 hour, which lets the spices soak in and season the meat all the way through.
Arrange and start cooking
Preheat the air fryer to 190°C, then lay the chicken in the basket in a single layer with space between the pieces. Cook at 190°C for 10 minutes so the surface starts to dry out and sear.
Finish until deep red and cooked
Flip the pieces and cook for another 10 min at 190°C, about 20 min in total. The chicken is done when it turns deep red and dry on the outside, reaches 74°C inside and the juices run clear.
