Air-Fried Chicken Drumsticks

Ingredients

Serves 3 (2 drumsticks per person).

• 6 chicken drumsticks
• 3 tbsp thick curd / yogurt
• 1 tbsp lemon juice
• 1 1/2 tbsp ginger-garlic paste
• 1 1/2 tsp red chilli powder
• 1/2 tsp black pepper powder
• 1/2 tsp turmeric powder (optional)
• 1 tsp coriander powder (optional)
• 1/2 tsp garam masala (optional)
• Salt, to taste
• 1 tbsp fresh coriander, chopped
• 1 tbsp oil

Method

1. Prep the chicken. Wash and pat the drumsticks very dry. Make 2–3 small slits on each so the marinade goes deeper.

2. Make the marinade. In a bowl, combine curd, lemon juice, ginger-garlic paste, red chilli powder, black pepper, turmeric, coriander powder, garam masala, salt, chopped coriander, and oil. Mix into a smooth marinade.

3. Marinate. Add the drumsticks and coat them well on all sides. Cover and refrigerate for at least 2 hours — for deeper flavour, 6–8 hours or overnight.

4. Preheat. Preheat the air fryer at 185°C for 3–5 minutes.

5. Air fry. Place the drumsticks in the basket in a single layer — don’t overcrowd. Air fry at 185°C for 20–24 minutes, flipping halfway through. For a more roasted finish, bump to 200°C for the last 2–3 minutes.

6. Rest and serve. Let the chicken rest for 5 minutes before serving — this keeps it juicy. Serve hot with onion rings, lemon wedges, green chutney, salad, or a simple rice bowl.

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Notes: For better browning, pat the chicken dry before marinating and add a little oil to the marinade. If the curd releases too much water while cooking, open the air fryer halfway and brush the chicken lightly with oil. The chicken is done when the juices run clear — a thermometer in the thickest part should read 74°C.

Best served with: green chutney, cucumber-onion salad, lemon wedges, jeera rice, pita or wraps, or a simple dal-rice meal.