Dhaniya Murgh

Ingredients

• 400 grams boneless chicken leg, cut into 2 inch pieces
• 2½ tablespoons green chilli-fresh coriander paste
• ½ cup low fat yogurt
• 1 tablespoon ginger-garlic paste
• ½ teaspoon turmeric powder
• Salt to taste
• 1 teaspoon garam masala powder
• 2½ tablespoons gram flour (besan)
• ½ lemon
• ½ teaspoon chaat masala 
• Microgreens for garnish
• Onion rings to serve
• Halved cherry tomatoes for garnish
• Lemon wedge for garnish

Method

1. Preheat air fryer to 200º C.
2. Take yogurt, ginger-garlic paste, turmeric powder, green chilli-coriander paste, salt, garam masala powder and gram flour in a bowl and whisk till smooth. 
3. Add chicken pieces and mix well. Squeeze the juice of lemon into the bowl and mix well. Add chaat masala and mix well and set aside to marinate for 10-15 minutes.
4. Place the chicken pieces in the air fryer basket and air fry for 7-8 minutes. Lower the temperature to 170˚C and air fry for 8-10 minutes.
5. Take the chicken out of the air fryer and arrange on a serving dish.
6. Garnish with microgreens and serve hot with onion rings, cherry tomatoes and lemon wedge.