By Aditi Saraswat
July 23, 2026
Craving spicy, crispy chicken 65, but the extra oil is giving you second thoughts? Try this air fryer version that delivers the same spicy, juicy taste while using minimal oil, making it a light appetiser and a perfect side for dinners or weekend gatherings.
500 g boneless chicken, bite-sized pieces ½ cup thick curd (hung curd preferred) 1 tbsp ginger-garlic paste 1 tsp Kashmiri red chilli powder 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp coriander powder ½ tsp cumin powder 1 tsp garam masala 1 tbsp cornflour 2 tbsp rice flour 1 tsp lemon juice 1 tbsp oil Salt, to taste 8–10 curry leaves 2 green chillies, slit 2 garlic cloves, sliced
In a bowl, mix chicken pieces with curd, spices, ginger-garlic paste, rice flour, cornflour, lemon juice and salt. Let this marinate for at least half an hour.
Preheat the air fryer to 200°C for 3 to 4 minutes. Lightly grease its basket with oil and arrange the marinated chicken pieces in it.
Air fry the chicken pieces for about 10 minutes, flip halfway, and brush again with oil if required. Cook for another 8–10 minutes.
In a pan, heat a little oil and sauté minced garlic, chopped green chillies and curry leaves until they turn aromatic.
Pour the tempering over the crispy air-fried chicken and serve hot with onion rings, lemon wedges and mint chutney.