Air Fryer Kerala Chicken Fry (Kozhi Porichathu)

Ingredients

• 600 g chicken (bone-in pieces or thighs), scored with deep gashes
• 2 tbsp ginger-garlic paste
• 1.5 tsp Kashmiri chilli powder (optional)
• 1 tsp black pepper or garam masala (optional)
• A handful of curry leaves (optional)
• 1 tsp lemon juice (optional)
• Salt, 1 tbsp coconut oil (or any oil), plus extra for brushing

Steps

1. Cut deep gashes into the chicken pieces so the marinade can reach the flesh, not just sit on the skin.
2. Mix the ginger-garlic paste, chilli powder, pepper, lemon juice, coconut oil and salt into a thick, clinging paste - it needs to be far thicker than a wet marinade or the air fryer's fan will blow it straight off.
3. Rub the paste into the gashes and all over the chicken, then marinate for at least 1 hour (or overnight in the fridge for best flavour).
4. Preheat the air fryer to 180°C.
5. Brush the chicken lightly with coconut oil and arrange in the basket in a single layer, without touching.
6. Air fry for 10 minutes, then turn each piece over.
7. Air fry a further 8-10 minutes (18-20 minutes total) until deeply browned and cooked through to 74°C at the thickest point.
8. Scatter the curry leaves over the chicken and air fry for a final 2 minutes only - any longer and they turn to bitter ash in the fan.
9. Rest for 2 minutes before serving.

Tip: Curry leaves go in for the last 2-3 minutes only - added any earlier, the air fryer's fan burns them black and bitter.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage