This Indian-inspired dish may be limited in ingredients, but it’s overflowing with flavours. The fragrant, richly spiced tomato sauce coats the mild taste of chicken. It is an easy dish to make at home.
Yoghurt Curry Chicken Legs
This Indian-inspired dish may be limited in ingredients, but it’s overflowing with flavours. The fragrant, richly spiced tomato sauce coats the mild taste of chicken. It is an easy dish to make at home.
Equipment
- Airfreyer
Ingredients
- ¾ cup plain Greek yoghurt
- ¾ tablespoon no-sugar-added tomato paste
- 2 teaspoons curry powder
- 1 teaspoon salt
- 680 grams approximately 6 chicken legs
- 1 ½ tablespoons chopped fresh mint
Instructions
- In a medium bowl, whisk together yoghurt, tomato paste, curry powder and salt.
- Divide mixture in half.
- Cover half and place in refrigerator.
- Add chicken to other half and toss until coated.
- Cover and refrigerate for 30 minutes up to overnight.
- Preheat air fryer at 190°C for 3 minutes.
- Shake excess marinade from chicken.
- Add half of chicken to air fryer basket lightly greased with olive oil and cook for 10 minutes.
- Brush chicken lightly with extra yoghurt mixture.
- Flip and brush other side.
- Cook for an additional 8 minutes.
- Using a meat thermometer, ensure internal temperature is at least 75°C.
- Transfer chicken to a large serving plate and let rest for 5 minutes.
- Repeat cooking with remaining chicken and serve warm garnished with mint.