Ingredients:  

• 1½ kg whole chicken (cleaned and cut) 

• ¼ cup yoghurt 

• 2 tablespoons cream 

• 2 tablespoons ginger-garlic paste

•  2 tablespoons ghee 

• 2 tablespoons Kashmiri red chilli powder 

• ½ teaspoon turmeric powder 

• 1 tablespoon coriander powder 

• 1 tablespoon garam masala 

• 1 tablespoon cumin powder 

• 1 teaspoon regular red chilli powder 

• 1 teaspoon dried fenugreek leaves (kasuri methi) 

• 1½ tablespoons salt (adjust to taste) 

• 3-4 tablespoons lemon juice 

• 1 tablespoon gram flour (besan)  

Method: 

1. Clean and pat dry the chicken. 

2. Make deep gashes (cuts) on the surface.  

3. In a large bowl, mix together yoghurt, cream, ginger-garlic paste, ghee, all the spices, salt, lemon juice, and gram flour. 

4. Apply the masala all over the chicken, including under the skin and inside. 

5. Cover and let it marinate for at least 30 minutes (longer for deeper flavour - up to overnight in the fridge). 

6. Preheat your air fryer to 200°C. 

7. Place the marinated chicken in the air fryer basket. 

8. Air fry at 220°C for 50 minutes, or until the chicken is fully cooked and slightly charred outside.  

9. Flip the chicken halfway if needed, based on your air fryer type. 

10. Let it rest for 5 minutes before carving.  

11. Serve hot with onion rings, lemon wedges, roasted vegetables and green chutney.