Chicken Tikka Boti

Mix yogurt, lemon juice, ginger garlic paste, kashmiri chili powder, ground cumin, ground coriander, garam masala, turmeric, salt and half of vegetable oil. Coat chicken thighs and marinate in the fridge for at least 30 minutes, up to 4 hours.

Thread marinated chicken onto skewers that fit your basket, or spread it out loose. Air fry in a single layer, in 2 batches, flipping halfway and brushing with the rest of vegetable oil, until charred at the edges and cooked through (74 C inside).

Serve hot with red onion, lemon wedges and green chutney.