Air Fryer Maple Curry Chicken Thighs
For many, the mere mention of curry evokes a range of responses, often shaped by their previous experiences with strong, pungent aromas associated with Indian cuisine. My husband, for instance, is one such individual, who finds himself averse to the overpowering scents that often accompany traditional curry dishes. This recipe for crispy curry marinated chicken thigh offers a unique solution, deftly sidestepping the olfactory pitfalls associated with classic preparations.
At the heart of this dish lies the use of curry-infused plant based buttermilk for marination. This method provides a means of imparting the complex flavors of curry without overwhelming the senses. The buttermilk acts as a tenderizing agent while allowing the subtle notes of the curry powder to emerge harmoniously. By integrating this ingredient, the dish highlights the depth of the spice while maintaining a mild fragrance that proves palatable for those who are typically turned off by stronger aromas.
Step by Step Cooking Guide
To create the marination mixture, start by whisking the buttermilk together with the curry powder, minced garlic, and ginger powder.
Once the mixture is thoroughly combined, place the chicken thighs in a resealable plastic bag, pour half of the marination mixture over the chicken, ensuring each piece is generously coated. Seal the bag and refrigerate for a minimum of 18 hours, up to 24 hours. This extended marination time allows the buttermilk to break down the proteins in the chicken, resulting in improved tenderness and richer flavor.
The next day, prepare the seasoning for the coating. In a mixing bowl, combine flour, curry powder, garlic powder, onion powder, salt and pepper. Mix well to create an even distribution of spices. Remove the chicken from the resealable plastic bag, coat each chicken thigh with the curry-infused flour mixture, shaking off any excess. Mist the chicken with olive oil. Place the chicken thighs in a single layer in the parchment paper lined air fryer basket.
Air fry the chicken over 400°F for 15 minutes, flip the chicken and fry for another 12 minutes.
Combine maple syrup, ground ginger, lime zest, scallions, salt and pepper.
To serve, drizzle Maple-Ginger Glaze over the air fried curry infused chicken thighs.
Air Fryer Maple Curry Chicken Thighs
Ingredients
Equipment
Method
- To make buttermilk, mix 2 cups of unsweetened almond milk and juice of 1/2 large lemon in a mixing bowl. Let it sit for at least 5 minutes.2 cup unsweetened almond milk, 1/2 large lemon
- Add 1 teaspoon ground ginger, 4 teaspoons minced garlic, 1 tablespoon curry powder to the buttermilk. Stir to combine.1 tsp ground ginger, 4 tsp minced garlic (see notes 1), 1 tbsp curry powder
- Split the marinade in half. Use half to marinate 6 chicken thighs. Reserve another half in the refrigerator for later use. Let the chicken marinate for 18-24 hours.6 chicken thighs
- Combine 3/4 cup flour, 1/4 cup cornstarch, 2 teaspoons curry powder, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon pink salt, ¼ teaspoon ground black pepper in a mixing bowl.3/4 cup all purpose flour, 1/4 cup cornstarch, 2 tsp curry powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp pink salt, 1/4 tsp ground black pepper
- Lay the marinated chicken, reserved marinade and seasoned flour side by side.
- Drench chicken thighs in the reserved marinade and then generously coat the chicken thighs with seasoned flour.
- Mist each coated chicken thigh with oil, ensuring they are thoroughly and evenly covered.Olive oil spray (see notes 2)
- Place chicken thighs in parchment paper lined air fryer
- Fry the chicken for 15 minutes on one side, at 400℉
- Flip, cook for another 12 minutes.
- While the chicken thighs are being air fried, Make the maple-ginger glaze. Combine 1/4 cup maple syrup, 1/4 teaspoons ground ginger, 1/2 lime zest, 1/2 teaspoons pink salt, 1/4 teaspoons ground black pepper and 1/2 teaspoons green scallions in a small sauce bowl.1/4 cup maple syrup, 1/4 tsp ground ginger, 1/2 lime zest, 1/2 tsp pink salt, 1/4 tsp ground black pepper, 1/2 tsp green scallions
Notes
- To save time and effort, I use store-bought minced garlic. It’s inexpensive, additive-free, and a large bottle lasts a long time.
- I prefer using a basic refillable oil sprayer over aerosol cans. It’s an inexpensive, eco-friendly way to get the same results without the additives found in canned sprays.
