New Cultures New Flavors
One of the best parts about being in a relationship with someone with a different cultural background is being introduced to new foods. It expands your palate and helps to keep the creative juices flowing when coming up with new recipe ideas. My boyfriend introduced me to a spice blend known as chaat masala. It’s a mixture of spices with a savory profile, but what makes it unique is that is also has a tangy flavor mixed into it. Usually, we’ll roast up some potatoes and toss it together with some chaat masala and it creates the most perfectly seasoned potatoes. So I thought it would probably taste just as good on chicken. These Chaat Masala Chicken Thighs are so easy to make and jam packed with flavor. Pop them into the air fryer and you’ll have the crispiest and tastiest dinner!
Chaat Masala Chicken Thighs
To get started on the chicken, pat the chicken thighs dry with paper towels. Sprinkle the kosher salt onto both sides of the chicken. Let the chicken sit for 15 minutes to draw out the moisture from the skin. This will help the chicken skin crisp up better in the air fryer.
After 15 minutes, pat the chicken dry on both sides with paper towels. Sprinkle the baking powder and chaat masala onto both sides of the chicken. Rub the dry mix into the chicken so that they are well coated.
Preheat the air fryer to 400℉. Place the chicken thighs into the airfryer basket in an even layer skin side down. Depending on the size of your airfryer and chicken thighs, you make have to cook them in batches. Air fry for 12 minutes then flip the chicken over so that the skin side is up. Cook for another 12 minutes until golden brown, crispy, and the chicken is completely cooked.
Cilantro Chutney
To make the cilantro chutney, add all of the ingredients into a food processor and blend until the ingredients are combined. Season with salt and pepper if necessary. I love pairing the Chaat Masala Chicken Thighs with this cilantro chutney because it introduces bright and fresh flavors that pair well with the tangy flavor of the chaat masala.
Try Something New
These Chaat Masala Chicken Thighs are such an easy dinner to make for the weekdays. Seriously, all you need are 4 ingredients and the cilantro chutney, while delicious, is just a bonus. You get so much flavor packed into that chicken just from the chaat masala, which is further enhanced by the bright flavors of the chutney. The chicken is perfectly cooked — juicy on the inside with the crispiest skin. You can’t ask for a better meal than this! Try it out and don’t let new ingredients or flavors stop you from trying something new.
Chaat Masala Chicken Thighs
Ingredients
For the Chaat Masala Chicken Thighs:
- 8 Large Bone In Skin On Chicken Thighs (excess fat trimmed off)
- 1 tbsp Kosher Salt (½ tbsp on each side)
- 1 tbsp Baking Soda (½ tbsp on each side)
- 4 tsp Chaat Masala (2 tsp on each side)
For the Cilantro Chutney:
- 1 ½ cups Cilantro Leaves (tightly packed)
- ½ Serrano Pepper (roughly chopped)
- ¼ inch Piece of Ginger (roughly chopped)
- ½ tsp Lemon Juice
- 6 tbsp Plain Yogurt
- ¾ tsp Honey
- ¼ tsp Ground Cumin
- ¼ tsp Chaat Masala
- ½ tsp Kosher Salt
- 2 tsp Water
Instructions
For the Chaat Masala Chicken Thighs:
- Pat the chicken thighs dry with paper towels. Sprinkle the kosher salt onto both sides of the chicken. Let the chicken sit for 15 minutes to draw out the moisture from the skin.
- After 15 minutes, pat the chicken dry on both sides with paper towels. Sprinkle the baking powder and chaat masala onto both sides of the chicken. Rub the dry mix into the chicken so that they are well coated.
- Preheat the air fryer to 400℉. Place the chicken thighs into the airfryer basket in an even layer skin side down. Depending on the size of your airfryer and chicken thighs, you make have to cook them in batches. Air fry for 12 minutes then flip the chicken over so that the skin side is up. Cook for another 12 minutes until golden brown, crispy, and the chicken is completely cooked.
For the Cilantro Chutney:
- Add all of the ingredients into a food processor and blend until the ingredients are combined. Season with salt and pepper if necessary.
- Serve the cilantro chutney with the chicken thighs and enjoy!
