Prepare the chicken

• Remove the skin from the bone-in chicken thighs.
• Cut slits across each thigh so the marinade can seep in.

First marinade

• Rub the chicken with ginger garlic paste, salt and lime juice.
• Set aside to tenderize.

Preheat the air fryer

• Preheat the air fryer to 200 °C (400 °F).

Make the marinade

• Whisk together the yogurt and oil in a bowl.
• Add the Kashmiri red chili powder for authentic colour, plus the remaining seasonings.
• Whisk until smooth.

Coat the chicken

• Add the chicken thighs to the marinade and coat them completely.

Air fry

• Line the air fryer tray with foil or parchment paper.
• Lay the chicken thighs slit side up.
• Air fry until cooked through and charred at the edges.

Rest

• Let the chicken rest in the air fryer so it stays super moist.

Serve

• Take the chicken out and serve with yogurt and green chutney.