Air Fryer Chicken

Ingredients

• 1 pound boneless chicken breast or thigh

Marinade

• 2 tablespoon cornstarch
• 3 tablespoon rice flour
• 1 teaspoon ginger root, minced
• 1 teaspoon garlic, minced
• 2 tablespoons plain yogurt
• 1 sprig of curry leaves, chopped
• 1 teaspoon black pepper powder
• 1 teaspoon salt
• 2 teaspoons chili paste or 2 teaspoons chili powder and 1 teaspoon oil

Sauce

• 1 tablespoon oil
• 3 tablespoons yogurt
• ½ teaspoon cornstarch
• 1 egg white (optional)
• 1 tablespoon garlic, chopped
• 1 ½ teaspoon whole cumin seeds
• 2 sprigs of curry leaves, whole
• 2 whole dried red chilies (or more)
• 1 tablespoon chili paste or 1 tablespoon chili powder
• ½ teaspoon salt
• 1 teaspoon black pepper powder

Instructions

1. Dice the chicken into bite sized pieces.
2. In a bowl combine all the marinade ingredients and stir. Add the diced chicken and refrigerate for at least 2 hours.
3. Preheat the air fryer to 350 degrees F. Spray or brush a little oil on the basket, and put the marinaded chicken pieces in it. Spray or brush the top with a little oil. You might need to fry the chicken in batches.
4. Air fry at 350 degrees F for 6 minutes. Then pull out the basket and flip the chicken over. Air fry at 350 F for another 5 minutes, or until the chicken is crispy and the edges are browned. Set the air fried chicken aside while you make the sauce.
5. Heat a frying pan on medium heat and add the oil. While you wait for the oil to heat get all the sauce ingredients measured and place them right next to the stove, because the sauce cooks very quickly.
6. Stir the cornstarch into the yogurt and set it aside. If using the optional egg white stir it into the yogurt also. The egg white helps make the sauce thicken.
7. Add the cumin and garlic to the hot oil and saute for a few seconds.
8. Add the whole curry leaves and whole dried red chilis to the frying pan. Stir and let them fry for 30 seconds.
9. Stir in the yogurt/cornstarch mixture and the chili paste or chili powder. Then add the salt and pepper. Mix until everything is combined and let it heat for a minute or two to thicken slightly.
10. Add the chicken and toss so that it is coated in the sauce.
11. Serve as an appetizer garnished with lemon and onion. Or use it as a main dish with rice, dal another Indian dish.