Air fryer chicken doesn't get better than this. A quick coat of KABO Curry Masala and a drizzle of oil is all it takes to get juicy, golden, crispy-edged chicken that tastes like it came straight from a restaurant kitchen. Ready in 12 minutes flat.
What You Need
- 500g chicken thighs or drumsticks
- 1–2 tsp KABO Curry Masala
- 1 tbsp oil
- Salt to taste
- Lemon wedges to serve
Method
- Pat chicken dry with paper towel.
- Rub with KABO Curry Masala, oil, and salt until evenly coated.
- Place in air fryer basket in a single layer.
- Cook at 190°C for 12–15 minutes, flipping halfway, until golden and cooked through.
- Serve with lemon wedges, a simple salad, or over rice.
Chef's Tip
For even crispier skin, pat the chicken extra dry before seasoning. You can also marinate it for 30 minutes in the fridge beforehand for deeper flavour — but it's honestly great without the wait too.
