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Chaat Masala Chicken Thighs

Crispy air fryer chicken thighs seasoned with chaat masala and a cilantro chutney!
Prep Time 35 minutes
Cook Time 24 minutes
Total Time 1 hour
Servings 8 servings
Author Olivia Lam

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!