Hariyali Chicken Tikka

Ingredients

• 1.5 lbs boneless and skinless chicken thighs (cut into 2 1/2 inch pieces)
• 1 bunch cilantro
• 1/4 cup mint (firmly packed)
• 3 Tbsp yogurt
• 1 green chili (like Serrano (pick a milder chile or remove seeds if you want to limit the spice))
• 1 tsp salt (or to taste)
• 5 cloves garlic
• 1 ” piece of ginger
• 1 Tbsp lemon juice
• 1 tsp kasoori methi (optional)

Instructions

1. Add all ingredients except chicken and oil to a blender and puree.
2. Combine the puree with chicken and marinade for at least 30 minutes (can be overnight) in the refrigerator.
4. Spray the air fryer with a light coating of neutral oil. Place chicken pieces in the air fryer (no need to preheat) with a bit of space in between. Spray the top of the chicken with a light oil coating as well. Depending on the size of your air fryer, you will likely need to work in batches.
5. Set the air fryer to 380°F (193°C) and cook for 15 to 18 minutes until the internal temperature reaches 165°F, turning the chicken about halfway through.
6. Let the chicken rest for 10 minutes before serving.
8. Heat a large skillet (ideally cast iron) with 1 tablespoon of oil over medium heat. When the oil is hot, add the chicken.
9. Let cook for 5 minutes without moving the chicken. Flip. And let cook for 4-6 more minutes, until the internal temperature of the chicken reaches 165°F.
10. Let the chicken rest for 10 minutes before serving.

Nutrition

• Calories: 225
• Carbohydrates: 4
• Protein: 34
• Fat: 8
• Saturated Fat: 2
• Polyunsaturated Fat: 2
• Monounsaturated Fat: 3
• Trans Fat: 0.03
• Cholesterol: 164
• Sodium: 779
• Potassium: 485
• Fiber: 1
• Sugar: 1
• Vitamin A: 209
• Vitamin C: 5
• Calcium: 53
• Iron: 2