Air-Fried Chicken Leg Quarters with Green Chutney

Ingredients

• 4 chicken leg quarters
• 2 tbsp mayonnaise (For the chicken marinade)
• 2 tbsp tomato paste (Listed in the ingredients; the method does not specify when to add it)
• 4 tbsp oil (For the marinade)
• 1 tbsp garlic paste (For the marinade)
• salt (To taste, for the chicken marinade)
• 1 tsp black pepper (For the chicken marinade)
• 1 tbsp Cajun seasoning (For the chicken marinade)
• 1 tsp garlic powder (For the chicken marinade)
• 1 tsp onion powder (For the chicken marinade)
• 1 tsp red chili flakes (For the chicken marinade)
• 2 tbsp fresh garlic (Freshly minced; for the chicken marinade)
• lemon juice (The source lists lemon juice but gives no quantity)
• 1 tbsp parsley (Chopped; for the chicken marinade)
• 1 cup coriander leaves (For the green chutney)
• 0.5 cup mint leaves (For the green chutney)
• Thai chilies or serrano peppers (2–4 chilies; adjust to taste)
• fresh garlic (2–3 cloves, for the green chutney)
• salt (To taste, for the green chutney)
• black pepper (To taste, for the green chutney)
• 1 tsp red chili flakes (For the green chutney)
• 1 tbsp cumin powder (For the green chutney)
• 1 cup yogurt (For the green chutney)

Steps

1. 1

   Clean the chicken leg quarters and pat them dry.

2. 2

   In a mixing bowl, combine the mayonnaise, tomato paste, garlic paste, oil, lemon juice, salt, black pepper, garlic powder, onion powder, red chili flakes, minced fresh garlic, chopped parsley, and Cajun seasoning. Mix well.

3. 3

   Coat the chicken leg quarters thoroughly with the marinade.

4. 4

   Marinate the chicken for 2–3 hours or overnight.

5. 5

   Air-fry the marinated chicken at 400°F for 25–30 minutes, flipping halfway through.

6. 6

   For the chutney, place the coriander and mint leaves in a mortar and crush them lightly.

7. 7

   Add the chopped green chilies, garlic cloves, and cumin powder. Crush with a pestle until the mixture is coarse.

8. 8

   Add salt, red chili flakes, and black pepper. Crush and mix briefly. Adjust the amount of chilies and garlic to taste.

9. 9

   If desired, freeze the crushed herb mixture for later use before adding the yogurt.

10. 10

    Add the yogurt to the crushed herb mixture and mix well.

11. 11

    Serve the air-fried chicken with the green chutney.

12. 12

    Alternatively, prepare the chutney in a blender by blending all the chutney ingredients except the yogurt until completely smooth. Stop to scrape down the sides as needed, adding 1–2 tablespoons of yogurt at a time to help the mixture move.

13. 13

    Mix the blended herb mixture into the remaining yogurt and serve.

Notes

The source's chicken ingredient line appears to combine “2 tbsp freshly minced garlic” with lemon juice; no lemon-juice quantity is provided. Tomato paste is listed but omitted from the written marinade method, so it is included as a listed ingredient without assigning an unsupported use. The source does not state a target internal temperature; verify that the chicken is fully cooked before serving. The chutney may be prepared using either a mortar and pestle or a blender.

Nutrition per serving

• main
• air-fried
• chicken
• South Asian
• spicy
• gluten-free
• high-protein
• make-ahead