INGREDIENTS
- 6 Chicken Drumsticks de-skinned (about 2 lbs)
- 1 tablespoon Oil
- 2 tablespoon Cilantro leaves to garnish
- 4 Lemon wedges
For Marinade
- ⅓ cup Yogurt thick
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon Ground Turmeric (Haldi powder)
- ½ teaspoon Garam Masala
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 tablespoon Dried Fenugreek leaves (Kasoori Methi) (optional)
- 1 teaspoon Salt adjust to taste
- 1 tablespoon Lime juice
INSTRUCTIONS
- Pat dry the chicken drumsticks with a paper towel. Remove the skin. Make 3-4 slits on the thick part of each drumstick.
- In a large bowl, mix together all ingredients for the marinade. Add chicken to the marinade.
- Coat chicken drumsticks well with the marinade and let them rest for 30 minutes in the refrigerator (you can keep it refrigerated for up to 24 hours).
- Remove marinated chicken from refrigerator when ready to cook. Arrange in a single layer in the air fryer basket. Spray cooking oil on the chicken.
- Cook in air fryer at 360°F for 10 mins. Flip over the chicken, and lightly spray with oil. Then cook for another 5 minutes.
- Remove on a serving plate. Garnish with cilantro. Serve with lemon wedges, sliced onion and cilantro mint chutney.