Step 1

Preparation: Mix the yogurt marinade in a bowl and let the chicken marinate for as long as you can up to 24 hours.

Step 2

Thread through wooden skewers and air fry at 400 F for 15 mins flipping halfway through (or until your desired doneness)

Step 3

For rice, heat a pan with oil and sauté onion till translucent then add minced garlic and sauté for 30 seconds till fragrant.

Step 4

Add parsley, all spice and turmeric (add a touch of water so the spices don’t burn).

Step 5

Next add the rinsed basmati rice, give a quick stir then add water. Add salt and chilli flake and let the water come to a boil then cook covered for 15 mins.

Step 6

After 15 minutes, wrap the lid with a kitchen towel to seal the pot. This will allow the rice to steam and cook to perfection, about 10-15 more minutes, then turn off the stove.

Step 7

Add the cooked and charred chicken skewers straight in the pot and serve with the garlic yogurt dip.

Step 8

*If serving a little later just add the chicken skewers and keep the lid with the cloth on.

Step 9

For the dip mix all the ingredients in a bowl and serve.