Air Fryer Curry Chicken
This air fryer curry chicken delivers bold, aromatic flavor with a gorgeous golden finish. A quick and easy dinner the whole family will love.
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Servings: 4 servings
Equipment
- air fryer
- meat thermometer
Ingredients
- 2 lb Boneless Skinless Chicken Thighs, trimmed
- 1/3 cup Plain Greek Yogurt
- 2 tbsp Olive Oil
- 1 tbsp Curry Powder
- 1 tsp Garam Masala
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1/2 tsp Ground Turmeric
- 1/2 tsp Ground Ginger
- 1/2 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Fresh Lime Juice
- 2 tbsp Fresh Cilantro, chopped, for garnish
- Lime Wedges, for serving
Instructions
- In a large bowl, combine the greek yogurt, olive oil, curry powder, garam masala, cumin, garlic powder, turmeric, ginger, smoked paprika, salt, black pepper, and lime juice. Stir well until the marinade is smooth and evenly colored.
- Add the chicken thighs to the bowl and coat them thoroughly with the yogurt curry marinade, making sure every surface is covered. Cover and refrigerate for at least 30 minutes, or up to 4 hours for the best flavor. If you are short on time, 30 minutes still gives great results.
- Preheat the air fryer to 380 degrees F for 3 minutes. Remove the chicken from the fridge and let it sit at room temperature while the air fryer heats.
- Place the marinated chicken thighs in the air fryer basket in a single layer. Shake off any excess marinade before placing them down, but keep a nice coating on each piece.
- Air fry for 10 minutes, then flip each thigh. Cook for an additional 8 to 10 minutes until the chicken is deeply golden with lightly charred edges and the internal temperature reaches 165 degrees F.
- Transfer the chicken to a plate and let it rest for 3 to 4 minutes. Garnish with fresh cilantro and serve with lime wedges alongside basmati rice, warm naan bread, or a cucumber raita.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 3g | Protein: 43g | Fat: 18g
Cost: $10