Air fryer Greek chicken

 

• 4 Chicken thighs, bone-in skin-on
• Juice of 1 lemon
• Zest of 1 lemon
• 1 ½ tablespoons dried oregano
• 1 ½ tablespoons minced garlic (3–4 cloves)
• 1 teaspoon seasoned salt
• 1 teaspoon Black pepper, fresh course ground
• 1 tablespoon white wine vinegar
• 1 ½ tablespoons olive oil
• Salt to taste
• Lemon slices (optional)

1. In a bowl, mix olive oil, white wine vinegar, lemon juice, lemon zest, oregano, seasoned salt pepper and garlic. Whist together well.
2. Add chicken and marinate for at least 30 minutes (2 hours better; overnight best)
3. Preheat air fryer at 380 degrees for 5 minutes.
4. Set air fryer to air fry, place chicken thighs skin side down into air fryer, air fry at 380 degrees (F) for 18-20 minutes (18 min for smaller pieces, 20 min for larger). Flip chicken halfway through cooking. Add lemon slices if desired at halfway point too.
5. When cooking time is complete check for internal temperature of chicken to be at least 165 degrees (F). Serve with lemon slices and your favorite side dish
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8. https://recipeteacher.com/best-damn-air-fryer-greek-chicken/#tasty-recipes-2435-jump-target
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Roast chicken pieces

 

Mix one chicken with salt, 1 tablespoon ginger paste, half tablespoon of garlic paste, and then fry in some oil, put aside

Heat up 4 tablespoons of butter, fry up one cup of onions

Add in 4-5 cardamom, 2 bay leaves, 1 tablespoon ginger, 1 teaspoon garlic

Stir in yogurt mix (half cup yogurt, half cup beresta, 10 cashew and 10 raisin pieces - all blended)

Cook well with half teaspoon Garamond masala, quarter teaspoon of turmeric, 1 teaspoon of cumin, quarter teaspoon nutmeg, half teaspoon chili, half teaspoon coriander, salt, water.

Once thoroughly “Kaushano” done, add in chicken  more water as needed  

At the end, put in Kewra water