Air Fryer Fennel Chicken

Fennel and chicken is a very popular combination in many South Indian Dishes, and this Air Fryer Fennel Chicken recipe is a great, fast, and healthy dinner that you’re sure to love!

What Makes This Air Fryer Fennel Chicken Recipe So Good

Somedays I have a recipe idea in mind and then I go into the kitchen to create it. Somedays I stand in the kitchen quite lost, until I come up with something that sounds good.

Other days I have a TASTE I’m trying to create. This Air Fryer Fennel Chicken was one of those.

I love fennel seeds. It’s not a very commonly used spice in the U.S., and when we do, we use fresh fennel. But fennel seeds form an important part of many dishes including my Masala Chai Recipe.

The fennel in this dish really elevates it to something different. I know many of you will write to me to ask what to substitute for Fennel–but I honestly don’t know.

I mean, this is Fennel chicken. If you subbed something else, then it wouldn’t be Fennel Chicken now, would it?

So I’d suggest you get some Fennel Seeds and make this Air Fryer Spicy Fennel Chicken right away!

Watch A Video On How To Make Air Fryer Fennel Chicken

How To Make Air Fryer Fennel Chicken

I know some of you like process pictures and others don’t so I will try to keep this section short but relevant and hopefully, helpful. Follow these steps to make this air fryer recipe :

Get all your ingredients together. It’s really chicken, onions, and a bunch of delicious spices.
Since this is a simple, pour and cook recipe, you’re going to mix everything but the cilantro in here. So Chicken, onion, ginger, garlic, ground fennel seeds, smoked paprika, turmeric, cayenne, garam masala, and salt.

You need to pierce the chicken with a fork to get all the spicy goodness to penetrate the chicken. Now, let it marinade. There’s nothing acidic in this marinade that will cook the chicken, so anything from 30 minutes to 24+ hours is probably just fine, as long as you keep it refrigerated.
Okay, see how it looks in that air fryer basket? There is definitely some overlap in the chicken, but it’s not like it’s all piled higgledy piggeldy on top of each other. So you want to get as close to a single layer as possible, but don’t sweat it.

That chicken will shrink as it cooks anyway so it’s not going to be a huge issue.

You really want a good thermometer to check the temperature because, with so much spice, sight alone won’t tell you if your chicken is cooked. Also, see what I said earlier about the chicken shrinking as it cooked?
Now you can add the cilantro and the lemon juice, and you will be good to go!

What Is Fennel?

If you’re not familiar with Fennel, it is a vegetable that is part of the parsley family. The base of the plant is bulb, it has stalks similar to celery and it has feather-like leaves at the top. It’s quite high in vitamin C and it is often used in Indian cooking.

The entirety of the plant is edible, including the leaves, bulbs, seeds, and even the pollen. In this particular recipe, we use the seeds.

What Do Fennel Seeds Taste Like?

Fennel seeds have a very aromatic flavor. They are sweet and have a subtle licorice-like flavor. The flavor is fairly comparable to anise.

More Of OurBest Air Fryer Chicken Recipes

Use your Air Fryer to make this amazing Air Fryer Cornish Game Hens Thai Gai Yang recipe ! It makes THE BEST cornish game hens!
Use your Air Fryer to make this amazing Hawaiian grilled Huli Huli Chicken recipe ! It’s sweet and tangy in all the best ways!
These delicious little bites of Turkish Chicken Kebab are a lovely dish called Tavuk Shish and guess what? They’re low carb, keto, and just perfect for the Air Fryer .

If you love this air fryer Fennel Chicken recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try it too!

Air Fryer Chicken Spicy Fennel Chicen in a white bowl overhead view - 12

Air Fryer Chicken | Indian Spicy Fennel Chicken

Equipment

Mixing Bowl
PHILLIPS AIR FRYER

Ingredients

For the Chicken Fry

▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , each thigh cut into 3 pieces
▢ 1 large ( 1 large ) Onion , cut into 1.5 inch thick slices
▢ 1 tablespoon ( 1 tablespoon ) Coconut Oil
▢ 2 teaspoons ( 2 teaspoons ) Minced Ginger
▢ 2 teaspoons ( 2 teaspoons ) Minced Garlic
▢ 1 teaspoons ( 1 teaspoons ) Smoked Paprika
▢ 1 teaspoons ( 1 teaspoons ) ground fennel seeds
▢ 1 teaspoons ( 1 teaspoons ) Garam Masala
▢ 1 teaspoon ( 1 teaspoon ) Turmeric
▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Cayenne Pepper
▢ Vegetable Oil , for spraying the chicken while cooking

For Finishing

▢ 2 teaspoons ( 2 teaspoons ) Lemon Juice
▢ 1/4 cup ( 4 g ) Chopped Cilantro , or Parsley

Instructions

Make the Chicken Fry: Using a fork, pierce the chicken well all over to allow the marinade to penetrate.
In a large bowl, mix together all ingredients and allow the chicken to marinate for at least 30 minutes, or up to 24 hours.
Place chicken and vegetables into the air fryer basket. Spray the chicken and onion with some vegetable oil.
Set your air fryer to 360F for 15 minutes. Half way through, remove the basket, spray the chicken with more vegetable oil, and shake it about.
At the end of the cook time, use a meat thermometer, ensure your chicken has reached an internal temperature of 165F.
Remove the chicken and vegetables to a serving tray.
Sprinkle with fresh lemon juice and cilantro and serve.

Watch The Video

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Nutrition

Originally Published February 27, 2018

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Air Fryer Chicken Spicy Fennel Chicen in a white bowl overhead view - 15

Air Fryer Chicken | Indian Spicy Fennel Chicken

Ingredients

For the Chicken Fry

1 pound Boneless Skinless Chicken Thighs each thigh cut into 3 pieces
1 large Onion cut into 1.5 inch thick slices
1 tablespoon Coconut Oil
2 teaspoons Minced Ginger
2 teaspoons Minced Garlic
1 teaspoons Smoked Paprika
1 teaspoons ground fennel seeds
1 teaspoons Garam Masala
1 teaspoon Turmeric
1 teaspoon Kosher Salt
1/2-1 teaspoon Cayenne Pepper
Vegetable Oil for spraying the chicken while cooking

For Finishing

2 teaspoons Lemon Juice
1/4 cup Chopped Cilantro or Parsley

Instructions

Make the Chicken Fry: Using a fork, pierce the chicken well all over to allow the marinade to penetrate.
In a large bowl, mix together all ingredients and allow the chicken to marinate for at least 30 minutes, or up to 24 hours.
Place chicken and vegetables into the air fryer basket. Spray the chicken and onion with some vegetable oil.
Set your air fryer to 360F for 15 minutes. Half way through, remove the basket, spray the chicken with more vegetable oil, and shake it about.
At the end of the cook time, use a meat thermometer, ensure your chicken has reached an internal temperature of 165F.
Remove the chicken and vegetables to a serving tray.
Sprinkle with fresh lemon juice and cilantro and serve.

Air Fryer Chicken | Indian Spicy Fennel Chicken https://twosleevers.com/air-fryer-fennel-chicken/

In less than 30 minutes, reproduce an authentic restaurant quality Punjabi Chicken Karahi recipe at home. This low carb Keto chicken recipe is a breeze to make. Make it on the stovetop in a wide pan or wok.

Why You Shouldn’t Pass On This Chicken Karahi Recipe

Easy. A simple one pot meal ready in 30 minutes .
Low Carb . Only 2 net carbs per serving.
Delicious. Absolutely packed with tons of delicious flavor.
Authentic. A traditional Indian dry curry recipe .

People love Chicken Karahi because it’s an easy, aromatic, and deeply satisfying dish that brings the authentic flavors of South Asia to your table in less than an hour.

What Is A Dry Curry?

For most Indians, a curry is anything that was cooked using water . Imagine our confusion when people tell us they don’t like curry. You don’t like anything that’s been cooked with water?

So we are perfectly capable of making a dry okra dish–and calling it a curry.

A dry chicken curry is called sookhi murgi :

Sookhi = dry and Murgi = chicken.

Of course, if I titled this recipe Keto Low Carb Sookhi Murghi , how many of you would have been searching for it?

Exactly. And I hate for you to miss out on this deliciousness.

Basically, this Chicken Karahi is a great keto chicken recipe that takes almost no time to make, and for those of us who are tired of eating chicken, this doesn’t really taste like chicken all that much thanks to all the other yummy ingredients.

Watch The Video

Ingredients You’ll Need

2 tablespoons Oil - Provides the base for sautéing aromatics and spices, helping develop rich flavor while preventing sticking. Traditionally, ghee or neutral oil like canola or avocado oil works best for high-heat cooking.
2 tablespoons Ginger - This generous amount of fresh ginger adds a bold, zesty heat and signature karahi aroma. It forms one of the essential “trinity” ingredients (ginger, garlic, and tomatoes) that define the dish’s authentic flavor.
1 tablespoon Jalapeño Peppers - Brings in fresh, bright heat that complements the earthy spices. Jalapeños provide a mild but flavorful kick.
1.5 pounds Boneless Skinless Chicken Thighs - Chicken thighs stay juicy and tender during high-heat cooking, absorbing the spices and sauce beautifully. Cutting them into smaller pieces ensures faster, even cooking.
1 cup Tomatoes -Forms the saucy, tangy base of the karahi. As they cook down, the tomatoes thicken naturally, creating a flavorful coating for the chicken without the need for added cream or water.
2 teaspoons Turmeric - Adds a warm, earthy undertone and deep golden color. It also enhances the overall depth of flavor and offers a subtle bitterness that balances the tomato’s acidity.
1 teaspoon Garam Masala - A blend of warming spices like cardamom, cinnamon, and cloves that bring complexity and depth to the curry. It gives Chicken Karahi its signature aromatic profile.
½–1 teaspoon Cayenne Pepper- Provides adjustable heat to the dish. A little adds warmth, while more can turn it into a fiery, restaurant-style karahi. The spice level is easy to tailor based on preference.

How To Make Chicken Karahi

On the stovetop, heat a nonstick 10-inch pan and when it’s hot, add in the oil. You want a wide saucepan.

Overhead shot of adding oil to a hot pan. - 17

To the hot oil, add the ginger and jalapeÃ±os.

Overhead shot of diced ginger and jalapenos cooking in a hot pan. - 18

Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite.

Add the chicken and let the chicken sear on one side and then flip over.

Side shot of flipping the seared chicken in the pan. - 20

Add in tomatoes and stir well.

Overhead shot of diced tomatoes added to the pan with the chicken. - 21

Add all the spices and stir.

Side shot of the spices added to the pan with the chicken and tomatoes. - 22

Now, you’re going to cook this lovely, fragrant mixture until it is all well cooked. Do NOT add water. Do NOT cover.

Side shot of Chicken Karahi cooking in a pan. - 23

Stir once in a while. This is the point you’ll be happy you listened to me and used a nonstick pan .
As the chicken and tomatoes cook, you’re going to see the water evaporating, the tomatoes caramelizing and mushing up–and most importantly, the oil separating. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken.
By the time the water has mostly or completely evaporated, your chicken will be done. Verify this with a meat thermometer so it is at 165F.
Add all the finishing ingredients and enjoy.

Tips And Tricks

Chicken Karahi is all about bold flavors, quick cooking, and the perfect balance of spice and tang. To get that authentic restaurant-style taste at home, follow these tried-and-true tips:

Don’t add water. No matter how tempted you become, do NOT add water and do NOT cover the dish while it’s cooking! This is a dry curry and should be treated as such.
Dice ginger small. Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite.
Try it meat-free. You can make a vegetarian version of this with either Paneer or boiled chickpeas.
Skip the gadgets. It will be difficult to make this dish in the Instant Pot, as I know several of you will ask. That is to say, you can’t cook it under pressure and get a dry dish. But there’s nothing keeping you from cooking this on Sauté in your Instant Pot Pressure cooker.

Variations

Chicken Karahi is endlessly versatile, and with a few simple tweaks, you can customize it to suit your taste preferences, dietary needs, or available ingredients. Here are some delicious ways to change it up:

Creamy Chicken Karahi - Stir in ¼ cup of heavy cream or full-fat coconut milk at the end for a milder, richer curry with a velvety texture that balances the spice beautifully.
Butter Chicken Karahi - Add a tablespoon of butter toward the end of cooking to give the sauce a glossy finish and a subtle buttery flavor.
Green Karahi (Hari Chicken Karahi) - Blend fresh cilantro, mint, and green chilies into a paste and add it to the curry for a bright, herbaceous twist with vibrant green color.

What To Eat With Chicken Karahi

Chicken Karahi’s bold, spicy, and aromatic flavors pair beautifully with a variety of sides that help balance the heat and soak up the rich tomato-ginger sauce. Whether you prefer traditional accompaniments or lighter options, here are some delicious ideas:

Naan - The most classic pairing. Soft, fluffy naan is perfect for scooping up every bit of the flavorful sauce.
Roti or Chapati - Whole wheat flatbreads that make a wholesome and hearty companion to the spicy curry.
Basmati Rice - A simple side that absorbs the karahi gravy perfectly, letting the flavors shine.
Raita - A cooling yogurt-based condiment with mint that helps balance the spice.

How Long Does It Last?

Chicken Karahi lasts for about 3 to 4 days when stored properly in an airtight container in the refrigerator. The flavors continue to develop as it sits, often tasting even better the next day.

To reheat, warm it gently on the stovetop over low heat or in the microwave, adding a splash of water if the sauce has thickened.

Can You Freeze It?

For longer storage, you can freeze it for up to 3 months, just let it cool completely before freezing.

When you’re ready to enjoy it, thaw it overnight in the fridge and reheat your chicken until piping hot for the best flavor and texture.

Try These Other Great Indian Recipes

Make restaurant-quality Instant Pot Butter Chicken from “The Butter Chicken Lady” (that’s me) in under 30 minutes! Join the thousands who have made this very popular recipe !
Make an authentic Chicken Vindaloo in your Instant Pot or Pressure Cooker in less than an hour! Check out this authentic Chicken Vindaloo Recipe made from scratch with no spice pastes.
This Indian Kheema Recipe is an easy family-friendly keto dish that’s gluten-free, keto, paleo and done in under 30 minutes!

I absolutely implore you to make this Chicken Karahi recipe , even if you’ve said you don’t like curry in the past, as this recipe just might change your mind! Make sure to share it with your friends on Facebook and Pinterest so they can try it as well!