Garlic Chicken
A short home-style guide to Garlic Chicken, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Chicken (Murghi)No chicken? Use mutton or beef (cook longer), or soya chunks.
- CornflourNo cornflour? Use rice flour or plain flour (slightly less crisp).
- Soy sauceNo soy sauce? Use a little vinegar with pepper and extra salt (taste will differ).
- Spring onion (Hari pyaz)No spring onion? Use chives, or a little extra onion with coriander.
The usual way: fried
- Fry cornflour-coated chicken until golden.
- Stir-fry plenty of chopped garlic and spring onion in a little oil, add soy sauce, pepper and the chicken, and toss quickly.
In the air fryer (about 30 min)
- Coat chicken in cornflour, spray with oil and air fry at 200°C for 12 to 14 minutes, shaking halfway, until golden.
- Stir-fry plenty of chopped garlic and spring onion in a little oil, add soy sauce, pepper and the chicken, and toss quickly.
Air fryer tip: Spray the coated pieces with oil before air frying, or the cornflour stays white and powdery.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.