Indian Spiced Chicken Breasts
Indian spiced chicken breasts cooked in the air fryer for a juicy, flavour-packed result. Marinated in yoghurt and aromatic spices, this easy chicken recipe works just as well for weeknight dinners, meal prep, wraps, salads or rice bowls.
Equipment
- Air fryer (or oven)
Ingredients
- 2 large chicken breast fillets (or 4 small)
- Salt and pepper
SPICED MARINADE
- ½ cup Greek style natural yoghurt
- 2 tablespoons chopped coriander leaves and stems
- 1 tablespoon neutral oil (canola, vegetable, rice bran etc)
- Juice of 1 lemon
- 2 cloves garlic, finely grated
- 2 teaspoons smoked paprika
- 2 teaspoons Kasoori Methi (optional - See Notes)
- 2 teaspoons brown sugar (or use caster)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chilli powder (or dried chilli flakes - reduce or increase depending on heat tolerance)
- 1 teaspoon salt
- ½ teapsoon black pepper
- ½ teaspoon turmeric powder
Instructions
PREPARE THE CHICKEN BREAST
- I like to use a a criss-cross pattern on the chicken to allow maximum flavour into the chicken breast. To do this, slice each chicken breast fillet deeply in a criss-cross pattern making sure you do not to cut all the way through. So slice in one direction then slice in the opposite to form the grid. Season both sides lightly with salt and pepper and set aside.
MAKE THE MARINADE
- To make marinade, combine all ingredients in a bowl. Add the chicken and turn to coat well, making sure to get the marinade into all the nooks and crannies. Cover and chill for 20 minutes to marinate or up to overnight if time permits. If you don't have time, just cook immediately.
TO AIR FRY
- Preheat the air fryer at 200℃ for 5 minutes. Place the chicken, cut side up, into the basket (use a paper or silicon liner if you wish) and bake for 15 minutes.
- Turn the chicken over and continue baking for a further 5 minutes or until the chicken is lightly charred and cooked through (internal temp should be 75℃ when tested with a temperature probe in the thickest part). If using 4 small breast fillets, cook for 10 minutes, then a further 5 minutes or until cooked through. (Dont overcook the chicken as it will be dry and stringy). Remove and transfer to a plate. Cover loosely with foil and rest for 5 minutes before serving as desired.
TO OVEN BAKE
- Preheat oven to 220℃ (200℃ fan forced). Place chicken, cut side up on a lined baking tray. Bake for 20-25 minutes, turning halfway through cooking time, or until the chicken is cooked through and golden brown. Transfer to a plate, cover loosely with foil and rest for 5 minutes before serving as desired.
Notes
- Cooks Notes:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Marinating time: Even a short 20-minute marinade adds great flavour, but longer marinating will deepen the spices further.
- Spice level: Adjust the chilli powder to suit your taste — this recipe is mild as written.
- Chicken breast size: Cooking time will vary depending on the size of your chicken breasts, so always check doneness rather than relying on time alone.
- Other cooking methods: This marinade also works well for chicken kebabs, barbecued chicken or pan-seared fillets.
- Kasoori Methi: Kasoori methi (dried fenugreek leaves) adds a slightly bitter, aromatic depth that’s common in Indian cooking. It’s widely used in curries and keeps well in an airtight container. If you can’t find it, use a small amount of dried parsley or oregano, or simply leave it out — but if you have it, it adds incredible flavour.