Ingredients

• 4 chicken legs with skin removed
• 1 tbsp. garlic and ginger paste
• 1 tbsp. garam masala
• 1 tsp. Kashmiri chilli powder
• 1 tsp. salt
• 1 tbsp. mint sauce
• Juice ½ lemon
• 1 tsp. turmeric
• ¼ tsp. red food colouring (optional)
• 100ml natural yoghurt

Method

Slash the chicken then marinade, in a bowl, along with rest of the ingredients. Leave to stand for a couple of hours if you have time. Place on top of the crisp plate inside of your air fryer drawer then cook at 180c for 35 minutes. Make sure the chicken reaches an internal temperature of at least 75c. Serve with some minted yoghurt dressing.