Air fryer recipe · Mains
Naga Smoked-Style Chicken
Chicken rubbed with a smoky black pepper and red chilli paste, air fried dry.
- 30 minTotal time
- 190°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 315kcal
- 41.3 gprotein
- 3.7 gcarbs
- 15.6 gfat
- 0.9 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken600 g
- red chilli powder2 tsp
- black pepper powder1 tsp
- ginger garlic paste1 tbsp
- mustard oil2 tbsp
- smoked paprika1/2 tsp
- lemon juice1 tbsp
Method
Mix the rub
In a bowl combine the red chilli powder, black pepper powder, ginger garlic paste, mustard oil, smoked paprika, lemon juice and salt into a thick paste. Mustard oil and smoked paprika give it that deep, smoky colour and aroma.
Marinate the chicken
Rub the paste all over the chicken pieces, working it into any slashes so the flavour reaches the middle. Cover and chill for at least 1 hour, since a longer rest gives a deeper, smokier taste.
Arrange in the basket
Place the chicken pieces in the basket in a single layer with small gaps between them. The gaps let hot air flow all around each piece, so they colour and cook evenly instead of steaming together.
Air fry in stages
Cook at 190°C for 10 minutes, then flip each piece and cook for 10 minutes on the other side. Turning halfway gives both sides equal heat, so the surface dries and darkens evenly to a smoky finish.
Check for doneness
Cooked at 190°C for about 20 min in total, the chicken is ready when the outside looks dark and dry, it reaches 74°C inside and the juices run clear. Check the thickest piece to be sure it is done.
