INGREDIENTS

2 chicken Marylands

Marinade

1 cup (250ml, 8fl oz) Greek yoghurt

1 tbsp peanut oil

1 tbsp lemon juice

Small piece of ginger, grated

3 cloves garlic, minced

2 tsps garam masala

1 tbsp smoked paprika

½ tsp ground turmeric

2 tsps ground cumin

2 tsps ground coriander

½ tsp chilli powder

½ tsp salt

Mint yoghurt

2/3 cup (160ml, 5fl oz) Greek yoghurt

1/3 cup (5g, ¼ oz) mint leaves

Salt and pepper

1 tsp olive oil

METHOD

Place all the marinade ingredients in a large bowl. Mix well then add the chicken. Coat the chicken in the marinade, then cover and refrigerate for 12‑24 hours.

Preheat air fryer to 200°C (400°F).

Remove chicken from marinade (retaining marinade for later). Place chicken in air fryer basket, in a single layer, skin-side down. Cook for 10 minutes. 

Baste with marinade and cook for a further 15 minutes.

Flip over and baste once more. Cook for a further 10-12 minutes or until cooked through.

Allow the chicken to rest for 5 minutes before serving.

To make the mint yoghurt, place all of the ingredients into a food processor and blitz until smooth. Serve with the chicken.

Serves 2

Prep + Cook time: 40 mins

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