🍗 Chaat Masala Chicken Thighs with Creamy Cilantro Chutney (Air Fryer Recipe)
Bold, tangy, and packed with spice, these crispy-skinned chicken thighs are seasoned with chaat masala and served with a cooling, herby yogurt chutney.
📝 Ingredients
For the Chaat Masala Chicken Thighs
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8 large bone-in, skin-on chicken thighs (excess fat trimmed)
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1 Tbsp kosher salt (½ Tbsp per side)
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1 Tbsp baking powder (½ Tbsp per side)
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4 tsp chaat masala (2 tsp per side)
For the Cilantro Chutney
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1 ½ cups tightly packed cilantro leaves
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½ Serrano pepper, roughly chopped
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¼-inch piece of fresh ginger, roughly chopped
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½ tsp lemon juice
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6 Tbsp plain yogurt
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¾ tsp honey
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¼ tsp ground cumin
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¼ tsp chaat masala
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½ tsp kosher salt
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2 tsp water
👩🍳 Step-by-Step Instructions
1. Prep the Chicken
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Pat chicken thighs dry with paper towels.
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Sprinkle ½ Tbsp kosher salt on each side. Let sit for 15 minutes to draw out moisture.
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After 15 minutes, pat the chicken dry again.
2. Season the Chicken
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Sprinkle ½ Tbsp baking powder and 2 tsp chaat masala on each side of the chicken.
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Rub seasoning in well so the skin is fully coated.
3. Air Fry the Chicken
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Preheat air fryer to 400°F (200°C).
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Place chicken skin-side down in a single layer in the basket (cook in batches if needed).
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Air fry for 12 minutes, then flip so skin side is up.
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Air fry for another 12 minutes, until golden, crispy, and cooked through.
4. Make the Cilantro Chutney
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In a food processor, combine cilantro, serrano, ginger, lemon juice, yogurt, honey, spices, salt, and water.
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Blend until smooth. Taste and adjust salt or heat if needed.
🍽️ To Serve
Serve the crispy chicken thighs hot with a generous dollop of cool cilantro chutney on the side. Pair with rice, naan, or a simple cucumber salad for a complete meal.
💡 Pro Tips
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Don’t skip the resting period after salting—it’s key to crispy skin!
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Adjust the spice level of the chutney by using more or less serrano.
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Chutney can be made ahead and stored in the fridge for up to 3 days.
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