Combine all the ingredients under the marinade section in a mixing bowl.
Add the chicken pieces to the marinade and coat them one at a time so that each piece is evenly marinated.
Let the chicken sit in the marinade for about 30 minutes.
After it has been marinated, add rice flour to the chicken marinade and coat it well.
Completely coat the air frying basket with oil before placing it over the trivet. Set the temperature to 400°F (200°C )and preheat the air fryer for 3 minutes.
Place the chicken pieces on the air frying basket in a single layer making sure not to overcrowd them - you’ll have to do it in two batches.
Allow the chicken pieces to cook for 7 minutes.
Once the cooking cycle is complete, Flip the chicken pieces and cook for another 7 minutes. Check the internal temperature to make sure it is over 165 degrees F.
Transfer the chicken to a plate and repeat the process with the next batch of chicken.
Finish the dish with tempering
To temper, heat oil in a pan and once hot, add garlic, curry leaves, and green chilies. Saute it for about 10-20 seconds and then add the cooked chicken. Sprinkle pepper powder and chaat masala over the chicken. Mix well and take it off heat.
Garnish with finely chopped cilantro and serve immediately with a side of lemon wedges.
Use any oil with a high smoke point. I prefer avocado oil.
I prefer boneless chicken thighs for this recipe because the end result is moist and succulent. You can always use boneless chicken breasts.
Make sure to chop the chicken thighs into equal-sized pieces for even cooking.
Prep ahead instructionsIf you are planning to make chicken 65 for entertaining, marinate the chicken overnight but make the dish the day of the party for the best-tasting chicken. You can refrigerate them but they do tend to become dry.I tried marinating the chicken and freezing it but it didn't work for me. The marinade became very watery after being thawed.