📝 About This Recipe
Experience the smoky, vibrant soul of Punjabi street food right in your own kitchen with this modern air-fried twist on a classic. These chicken legs are double-marinated in a rich blend of Greek yogurt and aromatic spices, ensuring the meat stays incredibly tender while achieving that signature charred exterior. By using the air fryer, you get all the intense flavor of a traditional clay tandoor oven with a fraction of the oil and effort.
🥗 Ingredients
The Chicken
- 8 pieces Chicken Drumsticks (skin removed and deep slits cut into the flesh)
First Marinade
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant red color and mild heat)
- 1 teaspoon Salt (or to taste)
Second Marinade
- 1/2 cup Greek Yogurt (thick and plain, or hung curd)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 1.5 teaspoons Garam Masala (high quality)
- 1 tablespoon Kashmiri Red Chili Powder (provides the iconic red hue)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms to release oils)
- 1 teaspoon Cumin Powder (toasted)
- 1 tablespoon Mustard Oil (provides authentic pungent aroma; substitute with vegetable oil if needed)
- 2 tablespoons Ghee or Butter (melted, for basting)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 Red Onion (sliced into thin rings)
- 1 Lemon Wedges (for serving)
- 1 pinch Chaat Masala (for a tangy finish)
👨🍳 Instructions
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1
Prepare the chicken by removing the skin. Use a sharp knife to make 2-3 deep diagonal gashes into the thickest part of each drumstick, reaching all the way to the bone. This ensures the marinade penetrates deeply.
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2
In a large bowl, combine the first marinade ingredients: lemon juice, 1 tsp chili powder, and salt. Rub this mixture thoroughly into the slits of the chicken and let it rest for 15-20 minutes.
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3
In a separate medium bowl, whisk together the Greek yogurt, ginger-garlic paste, the remaining chili powder, garam masala, turmeric, cumin, crushed kasuri methi, and mustard oil until smooth.
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4
Apply the second marinade to the chicken, ensuring every piece is coated thickly. Cover the bowl and refrigerate for at least 2 hours, though overnight is ideal for maximum tenderness.
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5
Remove the chicken from the refrigerator 20 minutes before cooking to bring it closer to room temperature for even cooking.
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6
Preheat your air fryer to 380°F (190°C) for about 5 minutes. Lightly grease the air fryer basket with a spray of oil or a brush of ghee.
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7
Place the chicken legs in the air fryer basket in a single layer. Do not overcrowd; cook in batches if necessary to allow air to circulate freely.
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8
Air fry at 380°F (190°C) for 12 minutes. The chicken should begin to develop some golden-brown spots.
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9
Open the basket and brush the chicken legs generously with melted ghee or butter. This creates that authentic 'tandoori' charred look and prevents the meat from drying out.
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10
Flip the chicken legs over and air fry for another 10-12 minutes. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
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11
For an extra charred 'tandoor' effect, increase the temperature to 400°F (200°C) for the final 2 minutes of cooking.
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12
Remove the chicken and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist.
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13
Sprinkle with chaat masala and fresh cilantro. Serve immediately with onion rings and lemon wedges.
💡 Chef's Tips
Always use thick Greek yogurt or 'hung curd' to prevent the marinade from becoming too watery and sliding off the chicken. If you want the bright red color without the heat, use only Kashmiri chili powder; avoid standard cayenne which is much spicier. For an authentic smoky flavor, you can use the 'dhungar' method: place a small piece of glowing charcoal in a bowl inside the marinade container, pour a drop of ghee on it, and seal the lid for 5 minutes before cooking. Don't skip the double marinade; the first marinade tenderizes the fibers with acid, while the second builds the flavor profile. Ensure the chicken is patted dry before the first marinade if it is very wet, as this helps the spices stick better.
🍽️ Serving Suggestions
Serve with a side of cooling Mint-Cilantro Chutney for the perfect dip. Pair with hot, buttery Garlic Naan or Jeera (Cumin) Rice to soak up any juices. A crisp Kachumber salad (diced cucumber, tomato, and onion) provides a refreshing contrast to the spices. Serve with a tall glass of salty or mango Lassi to balance the heat. Top with a squeeze of fresh lime and a side of pickled green chilies for those who love extra zing.