INGREDIENTS
- 1 cup plain yogurt
- 1/4 cup fresh ginger, peeled, cut into pieces
- 6 to 8 cloves garlic
- 1/4 cup apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 4 (about 1 pound) chicken thighs with bone and skin
DIRECTIONS
- Place yogurt, ginger, garlic, vinegar, cumin, chili, turmeric and salt in food processor bowl. Process at HIGH speed until well blended.
- Place chicken and yogurt mixture in a large resealable plastic bag; seal and shake bag. Refrigerate 1 hour. Drain chicken.
- In air fryer basket, arrange chicken in an even layer. Set air fryer temperature on 350°F.
- Turning halfway through, cook 25 to 30 minutes, or until juices run clear and meat is no longer pink and meat thermometer registers 165°F.
Serves: 4
