These Butter Chicken Air Fryer Marylands are crispy, juicy and packed with rich Indian-inspired flavour. Marinated in butter chicken paste and cooked in the air fryer, this easy chicken dinner is perfect with rice, roti and fresh raita.
Ingredients
4 x (1.5kg) chicken Maryland pieces
150g Pkt Passage to India Butter Chicken Paste
200g cherry tomatoes, chopped
1 small cucumber, chopped
1 small red onion, thinly sliced
250g Pkt Passage to India Microwave Coconut Rice, to serve
Cucumber & Mint Raita, to serve
Lemon wedges & Roti, to serve
Method
Cut 3 slits in skin of chicken, then coat Maryland pieces with Butter Chicken Paste and marinate for 20 minutes.
Line air fryer basket with foil or an air fryer liner and place chicken, skin side down on top with legs meeting in the middle.
Air-fry on 180C for 20 minutes until browned. Use tongs to turn over. Air fry for a further 8-10 minutes until cooked through. Allow to stand in air-fryer for 5 minutes.
Meanwhile, combine tomatoes, cucumber and onion in a bowl. Place rice on plates and top with chicken. Brush chicken with juices left on foil. Serve with salad, Raita, lemon wedges and roti.
Tips & Hints
Shread leftover Maryland’s to use in sandwiches or in a salad
Try using chicken tenderloins, placing in a single layer over foil and reducing cooking time to 8 minutes turn over and air-fry 5-6 minutes on other side, making sure chicken is cooked through after standing for 3 minutes.
To make your own raita, grate cucumber and mix with salt. Stand for 5 minutes and squeeze out excess liquid and add to a mixing bowl
Add yoghurt, mint, cumin and lemon juice; and mix well. Spoon into a serving bowl and sprinkle the top with cayenne pepper and garnish with mint
