Ingredients
950 grams boneless chicken cut into 1” cubes
3 tbsp thick yoghurt (should not be too sour)
1 tbsp ginger garlic paste
Mince of 8 garlic cloves
1 tsp black salt
White salt as per taste
2 tsp crushed black pepper
2 tsp garam masala
2 tsp kashmiri red chilli powder
1 tsp turmeric
1 tsp roasted cumin powder
1 tsp roasted coriander powder
2 tbsp tomato paste
2 tbsp rose petals
2 medium onions - Fried and crushed
1 tbsp kasoori methi
2 tbsp mustard oil
1/2 cup chopped green coriander
2 tbsp chopped mint leaves
2 tbsp chopped butter
Process
1. Mix all the ingredients above except butter and marinate for 60 mins.
2. Arrange the chicken pieces in Airfryer. Pour the marinade mixed with a little water over the chicken pieces.
3. Put the butter pieces over the chicken.
4. Cook the chicken on Bake mode for 20-30 mins at 190 degrees Celcius. Flip the chicken 2-3 times in between.
5. Next, cook the chicken on Roast mode for 5 mins at 190 degrees Celcius. At half time, flip the chicken and cook for the remaining time. Check for doneness. If not done, another 5 mins on roast mode.
6. Finally, put the Airfryer on broil mode at 200 degrees Celcius and cook for another 1-1.5 mins.
2. Arrange the chicken pieces in Airfryer. Pour the marinade mixed with a little water over the chicken pieces.
3. Put the butter pieces over the chicken.
4. Cook the chicken on Bake mode for 20-30 mins at 190 degrees Celcius. Flip the chicken 2-3 times in between.
5. Next, cook the chicken on Roast mode for 5 mins at 190 degrees Celcius. At half time, flip the chicken and cook for the remaining time. Check for doneness. If not done, another 5 mins on roast mode.
6. Finally, put the Airfryer on broil mode at 200 degrees Celcius and cook for another 1-1.5 mins.
Take and serve hot with Rotis and a chutney.
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