With its capacity for channeling intense dry heat into a small cooking environment using a built-in fan, an air fryer functions almost like an indoor grill, good for quickly getting color and char on whatever is added to the basket. In this recipe, chicken thighs gussied up with curry powder, lots of fresh aromatics, and a dollop of yogurt taste uncannily similar to chicken tikka from a tandoor, the clay oven traditionally used to cook kebabs.
Recipe information
Total Time
45 minutes
Yield
2–4 Servings
Ingredients
8
1
½
¼
2
1
1
2
½
½
1
Preparation
Step 1
Mix together 8 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, ½ cup plain whole-milk Greek yogurt, ¼ cup fresh lemon juice, 2 Tbsp. vegetable oil, 1 Tbsp. mild curry powder, 1 Tbsp. paprika, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ½ tsp. cayenne pepper, and ½ tsp. ground cardamom in a medium bowl. Add 1 lb. skinless, boneless chicken thighs (about 4), halved crosswise, and turn to coat on all sides. Let sit at room temperature at least 15 minutes, or cover and chill up to 12 hours.
Step 2
Heat air fryer to 400°. Lightly coat air-fryer basket with nonstick vegetable oil spray and arrange chicken in a single layer in basket (the pieces will touch). Cook chicken 10 minutes, then turn and continue to cook until chicken is cooked through and charred in spots, 15–20 minutes more.
Step 3
Arrange chicken on a platter and sprinkle with a generous pinch of flaky sea salt. Pile some cucumber spears alongside, then top with thinly sliced red onion. Serve with naan or cooked rice and lemon wedges for squeezing over.