Air-Fryer Chicken Tikka

Ingredients

For 2 servings

• •8 garlic cloves, finely grated
• •1 1" piece ginger, peeled, finely grated
• •0.5 tasse plain whole-milk Greek yogurt
• •0.25 tasse fresh lemon juice
• •2 c. à soupe vegetable oil
• •1 c. à soupe mild curry powder (preferably S&B)
• •1 c. à soupe paprika
• •2 c. à café Diamond Crystal or 1¼ tsp. Morton kosher salt
• •0.5 c. à café cayenne pepper
• •0.5 c. à café ground cardamom
• •1 lb skinless, boneless chicken thighs (about 4), halved crosswise
• •Nonstick vegetable oil spray (for basket)
• •Flaky sea salt
• •Cucumber spears, thinly sliced red onion, warm naan or cooked rice, and lemon wedges (for serving)

Method

1. 1.Mix together 8 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, ½ cup plain whole-milk Greek yogurt, ¼ cup fresh lemon juice, 2 Tbsp. vegetable oil, 1 Tbsp. mild curry powder, 1 Tbsp. paprika, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ½ tsp. cayenne pepper, and ½ tsp. ground cardamom in a medium bowl. Add 1 lb. skinless, boneless chicken thighs (about 4), halved crosswise, and turn to coat on all sides. Let sit at room temperature at least 15 minutes, or cover and chill up to 12 hours.
2. 2.Heat air fryer to 400°. Lightly coat air-fryer basket with nonstick vegetable oil spray and arrange chicken in a single layer in basket (the pieces will touch). Cook chicken 10 minutes, then turn and continue to cook until chicken is cooked through and charred in spots, 15–20 minutes more.
3. 3.Arrange chicken on a platter and sprinkle with a generous pinch of flaky sea salt. Pile some cucumber spears alongside, then top with thinly sliced red onion. Serve with naan or cooked rice and lemon wedges for squeezing over.