🍗Air Fried Chicken Thighs - Tikka Masala - Cook's Essentials

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on, about 1.5 lb total)
• 1 cup Tikka Masala Sauce (store‑bought, use the sauce that was already on the chicken)
• 1.5 cups All-Purpose Flour (sifted)
• 1 teaspoon Kosher Salt
• 1 teaspoon Turmeric Powder
• ½ teaspoon Black Pepper (freshly ground if possible)
• 2 tablespoons Olive Oil (for light spray in the air fryer)

Instructions

1. Prepare Dry Coating

   In a mixing bowl combine 1½ cups all‑purpose flour, 1 tsp kosher salt, 1 tsp turmeric, and ½ tsp black pepper. Stir until evenly mixed.

   Time: PT5M

2. Pat Chicken Dry

   Remove the chicken thighs from the fridge. Using paper towels, pat each piece dry, removing excess tikka masala sauce so the coating adheres properly.

   Time: PT3M

3. Coat Chicken

   Place the chicken pieces in the bowl with the flour mixture. Turn to coat each thigh evenly, shaking off any excess flour.

   Time: PT4M

4. Arrange in Air Fryer

   Lay the coated chicken thighs in a single layer in the air fryer basket. Lightly spray the tops with olive oil using a spray bottle.

   Time: PT2M

5. First Half of Cooking

   Set the air fryer to 380°F and cook for 15 minutes.

   Time: PT15M

   Temperature: 380°F

6. Flip and Finish

   After flipping, continue cooking for another 15 minutes at 380°F. No additional oil is needed; the rendered fat will keep the coating moist.

   Time: PT15M

   Temperature: 380°F

7. Rest and Serve

   Remove the chicken from the air fryer, let rest on a plate for 2 minutes, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

540

Protein

35 g

Carbohydrates

30 g

Fat

28 g

Fiber

2 g