Add your chicken to a mixing bowl with salt, pepper, jeera, paprika, 1tsp chilli powder, turmeric, ginger, garlic, lime juice, tomato purée and 50g 0% fat yoghurt. Mix together and leave to marinate for 1 hour
Step 2
After marinating, add one beaten egg and flour and mix together. Place into the air frier for 15 minutes, flipping halfway
Step 3
For the sauce, mix together 100g 0% fat yoghurt, garlic, 1tsp chilli powder and water
Step 4
In a pan, fry cumin seeds in the light butter and then add chilli, curry leaves and sauce. Reduce the sauce in the pan and then add the chicken. Garnish with fresh coriander