Air Fryer Spicy Peanuts

1 1/2 cups shelled raw peanuts
1/4 cup sugar
1 Tbsp cayenne pepper
1 Tbsp unsalted butter
1/8 cup water

In a mixing bowl, combine peanuts, sugar and cayenne pepper.

In a small saucepan, melt butter then add water and stir together. Immediately pour over peanuts and stir to coat well.

Line the air fryer basket with perforated parchment to prevent sticking (optional). Spread peanuts evenly inside the basket. Air fry at 300°F for 5 minutes. Using a heat resistant spoon, stir the peanuts to ensure even cooking. Air fry for an additional 8 minutes at 350°F.

Air Fryer Tofu Salad

1 package extra-firm tofu. drained & cubed (about 8 oz)
1 Tbsp soy sauce
1 Tbsp vegetable oil
1/2 tsp sriracha or chili garlic sauce 1 tsp minced fresh ginger
1 tsp minced garlic

1/4 cup rice vinegar
1 Tbsp sugar
1 tsp salt
1 tsp black pepper
1/4 cup green onions
1 cup cucumber, thinly sliced 1 cup red onion, thinly sliced
1 cup carrots, thinly sliced
4 cups romaine lettuce, shredded

In a small bowl, whisk together the soy sauce, vegetable oil, sriracha, ginger and garlic. Add cubed tofu and mix gently. Let marinate at room temperature for 20 minutes. Place tofu in the air fryer basket in a single layer. Air fry at 400°F for 15 minutes, shaking halfway through.

In a separate bowl, whisk together vinegar, sugar, salt, pepper, and green onions in a large bowl.

Add cucumber, carrots, and onions and toss to combine. Set aside to marinate.

When the tofu is done, toss with marinated vegetables and shredded romaine lettuce and serve.

Air Fryer Orange Chicken

Orange zest, grated
1/2 Tbsp soy sauce
5 Tbsp white vinegar 5 Tbsp sugar
1/2 cup + 1 Tbsp cornstarch
1/4 cup water
1 egg
1 1/2 tsp salt
1 1/2 white pepper
1 Tbsp oil
1/4 cup flour
1 Tbsp ginger root, minced
1 tsp garlic, minced
1/4 cup green onions, chopped
1/2 tsp red pepper, crushed
1 Tbsp Shaoxing rice wine
1/2 tsp sesame oil
2 lbs. chicken breasts, boneless & skinless

In a medium mixing bowl, combine the orange zest, soy sauce, white vinegar and sugar, mix well. In a separate mixing bowl, combine the cornstarch and water until mixture is stirred together.

In another separate bowl, add in the egg, salt, pepper and oil and whisk until combined.

Add in the flour and cornstarch in another bowl and stir together.

Slice the chicken into small pieces. Dip each piece into the egg mixture, then the flour mixture until fully coated.

Line the air fryer basket with perforated parchment paper (optional) and place the chicken pieces in the air fryer. Air fry at 380°F for 4 minutes.

In a saucepan, heat 1 tablespoon of oil. Add in the ginger root, garlic, green onions, red pepper and rice wine. Stir in the orange sauce, bringing to a boil and mix well.

Add in the air fried chicken and then stir in the cornstarch mixture. Lastly, add in the sesame oil, stirring thoroughly, then serve.

Air Fryer Chicken 65

1.5 lbs boneless chicken thighs skinless

For the Marinade:
1/2 cup thick yogurt
7-8 curry leaves chopped
1 tablespoon ginger garlic paste
1 teaspoon cumin powder
2 tablespoons Kashmiri chili powder mild
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon oil avocado

Before air frying:
3 tablespoons rice flour

For coating the mesh tray (Air fryer):
1 teaspoon avocado oil

1 tablespoon avocado oil
7-8 curry leaves
3-4 Indian or Thai green chilies (Bird’s eye) cut lengthwise
4 garlic cloves, minced
1/2 teaspoon ground black pepper
1/2 teaspoon chaat masala

For serving:
3-4 lemon wedges
2 tablespoon finely chopped cilantro / coriander leaves for garnishing

Chop the chicken into 2-inch pieces.

Combine all the ingredients under the marinade section in a mixing bowl.

Add the chicken pieces to the marinade and coat them one at a time so that each piece is evenly marinated.

Let the chicken sit in the marinade for about 30 minutes.

After it has been marinated, add rice flour to the chicken marinade and coat it well.

Completely coat the air frying basket with oil before placing it over the trivet. Set the temperature to 400°F (200°C )and preheat the air fryer for 3 minutes.

Place the chicken pieces on the air frying basket in a single layer making sure not to overcrowd them – you’ll have to do it in two batches.

Allow the chicken pieces to cook for 7 minutes.

Once the cooking cycle is complete, Flip the chicken pieces and cook for another 7 minutes. Check the internal temperature to make sure it is over 165 degrees F.

Transfer the chicken to a plate and repeat the process with the next batch of chicken.

Finish the dish with tempering:

To temper, heat oil in a pan and once hot, add garlic, curry leaves, and green chilies. Saute it for about 10-20 seconds and then add the cooked chicken. Sprinkle pepper powder and chaat masala over the chicken. Mix well and take it off heat.

Garnish with finely chopped cilantro and serve immediately with a side of lemon wedges.

Use any oil with a high smoke point. I prefer avocado oil.

I prefer boneless chicken thighs for this recipe because the end result is moist and succulent. You can always use boneless chicken breasts.

Make sure to chop the chicken thighs into equal-sized pieces for even cooking.

Prep ahead instructions:

If you are planning to make chicken 65 for entertaining, marinate the chicken overnight but make the dish the day of the party for the best-tasting chicken. You can refrigerate them but they do tend to become dry.

Air Fryer Okra (Kurkuri Bhindi)

1/2 pound okra / bhindi
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1 tablespoon coriander powder
1 teaspoon red chili flakes
1/2 teaspoon mango powder
1 teaspoon salt
2 tablespoons chickpea flour / besan
1 tsp chaat masala
2 tbsp oil

Wash and towel-dry the okra completely before you use them.

Cut the okra length wise into sticks. Traditionally okra is de-seeded as it’s makes the frying easier however we don’t have to deseed the okra since we are using the air frier. It’s optional.

In a mixing bowl, toss in the okra and all the above ingredients and mix well coating the okra with the flour and spices.

Air Fryer Recipe:

Preheat the airfrier at 360 degrees F. Place the okra in the air frier mesh evenly without over crowding and cook for about 10 minutes. You can flip the okras after about 5 minutes so they can evenly cook.

Based on your air frier you could get different results but typically air fried okra should be ready in 10 minutes. if you like it even more crispy, you could slide the basket in for a minute or two more but keep a close eye after 10 minutes.

Serve it warm as a snack or side. Drizzle some freshly squeezed lemon juice to tantalize your taste buds.

Oven Recipe:

Pre-heat oven for 400 degrees.

Line the baking tray with parchment paper.

Evenly layer the okra sticks in a baking tray in a single layer.

Bake for 20 minutes

Air Fryer Crispy Bombay Potatoes

1 lb baby potatoes yukon gold or red
3 tbsp olive or avocado oil
3/4 tsp salt
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1 tsp kashmiri red chili powder (or 1 tsp paprika + ½ tsp cayenne) Adjust to spice level
1 tsp amchur (dry mango powder)
1 tsp chaat masala

1-2 tsp lemon juice (about 1/2 lemon), or lime
2 tbsp cilantro chopped

Air Fryer Bombay Potatoes (Total time = 25 mins):
(Note: If using pre-cooked/boiled potatoes, skip to step #3)

Prep & Cook: Wash and dry the baby potatoes. Cut them in half. Toss them with olive oil and salt. Place them cut side down in the fryer basket. Cook them in at 400°F for about 10-12 minutes.

Check for doneness: The potatoes should be about 80% done by then. Check with a knife, it should go through the potato with a little resistance. If potatoes aren’t there yet, put them back in for another 3-5 minutes.

Season: After that, remove them from the basket into a mixing bowl. Add a tablespoon of avocado or olive oil and toss to coat the potatoes. Then, toss them with all the spices. Mixing them in a bowl allows the seasoning to stick to the potatoes.

Crisp: Spread them out evenly in the fryer basket. Cook at 400°F for 5 minutes. Remove the basket and give it a good shake, put it back and cook for another 5 mins, or until potatoes form a golden crisp crust.

Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!
Alternatively, you can crisp them using the Mealthy Crisplid. Simply, season the cooked potatoes with oil and spices, spread them in a single layer in the fryer basket and crisp at 425°F for 8 minutes, or until golden crisp.

Oven Roasted Bombay Potatoes (Total time = 30 mins):
(Note: If using pre-cooked/boiled potatoes, skip to step #4)

Prep & Bake: Pre-heat oven at 400°F. Meanwhile, wash and dry the baby potatoes. Cut them in half. Toss them with avocado or olive oil and salt. Spread them out on a lined baking sheet and cook them in a pre-heated oven at 400°F for about 15 minutes.

Check for doneness: The potatoes should be about 80% done by then. Check them with a fork, else put them back in for another 5 minutes.

Season: Remove them from the oven and drizzle another tablespoon of olive oil and coat the potatoes. Then add coriander, cumin, kashmiri chili powder, amchur (dry mango powder), chaat masala and turmeric, and mix well. Coating them with oil helps the seasoning stick to the potatoes.
Roast: Spread them out evenly. Place the baking sheet back in the oven, at the bottom rack, for another 15-20 minutes, or until they form a golden crisp crust.

Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!

Air Fryer Chili Paneer

1 lb Cubed Paneer
3 tbsp Corn Starch
3 tbsp Rice Flour
1 tbsp Sriracha Sauce
1 tbsp Oil
1/2 tsp Salt
1/4 tsp Black Pepper Powder
1/4+cup Water more or less based on the thickness of the batter

1/2 cup Chopped Scallions keep chopped white part separate from chopped green part
1/2 cup Chopped Cilantro keep chopped stem separate from chopped leaves
1 Sliced Fresh Serrano Pepper preferred sliced long way
1 tbsp Grated Ginger
1 tbsp Grated Garlic
1 tbsp Sriracha Sauce
3 tbsp Tomato Ketchup
1 tbsp Rice Vinegar
2 tbsp Soy Sauce
3/4 cup Water
1 1/2 tbsp Corn Starch
1 cup Cubed Onions
1 cup Cubed Green Bell Peppers
3 tbsp Oil

Preheat air fryer or oven on 375°F.

Mix all ingredients except paneer and water in a bowl that is listed under Paneer above.

Use little water at a time to make a thick batter (like cake batter).

Coat each paneer cubes with the batter and place them in the air fryer or baking tray.

Spay some oil on the paneer cubes and air fry them for 7-8 minutes, sharing the tray in the middle. Or bake them for 15-18 minutes shacking the tray in the middle. Or Deep fry them if that is preferred. Keep the prepared paneer aside while we prepare the coating.

Prepare sauce. Heat 3 tbsp of oil in a shallow wide pan. Saute ginger, garlic, sliced serrano, chopped cilantro stems and chopped scallions (only the white part).

After sauteing for 2-3 minutes, add cubed onions and green bell peppers. Saute them on high flame until they are charred.

Once the onions and bell peppers are charred, add ½ cup of water and bring it to quick boil.

While waiting for the boil, quickly mix 1 1/2 tbsp of corn starch, 3 tbsp of tomato ketchup, 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tbsp of sriracha sauce and 1/4 cup of water. Mix it well so there are no lumps in it.

Once the water is boiling in the pan, add ¼ tsp of salt and pepper and slowly add corn starch mix while stirring continuously.

Keep cooking it until the chili coating gets thick and changes color to little dark brown.
cooked coating.

Add prepared paneer to the pan and coat all the paneer cubes evenly and carefully.
coated paneer.

Garnish chili paneer with chopped cilantro and scallions (the green part). Mix well and adjust salt pepper if needed.

Serve it hot, warm or room temperature as an appetizer!

Air Fryer Paneer Tikka

2 cups paneer (about 300 grams)
1 large pepper, any color (or use a mix)

For the Marinade
1 cup greek yogurt
1 tablespoon Kasoori Methi
1 teaspoon Red Chili Powder
1/2 teaspoon Turmeric Powder
2 tablespoon Tandoori Masala
1 tablespoon Chaat Masala
1/4 teaspoon Aamchur (dry mango) powder
3/4 teaspoon salt

To serve
Cilantro Chutney
Chaat Masala
Lime Juice
Sliced onions

Cut the paneer and onion into 1 inch cubes. Deseed and chop the peppers into 1 inch pieces too.
Take Greek yogurt in a bowl. Add red chili powder, turmeric powder, kasoori methi, tandoori masala, salt, chaat masala and aamchur.

Stir till smooth.

Add the paneer and vegetable pieces and coat them with the seasoned yogurt. Set aside for 30 minutes (or more).

Using skewers or toothpicks, skew the peppers, onions and paneer pieces ensuring the marinade goes with the pieces on to the skewers.

Preheat the Air Fryer at 400 F. Line the basket with some foil or parchment paper. Once the air fryer is hot, place the skewers in it ensuring there is space between them. Spray some oil on top.

Let the skewers cook for 7 minutes, flipping them once in about 4-5 minutes. The paneer, peppers and onions should have some brown spots by then.

Remove from the basket and serve with cilantro chutney. Top the skewers with chaat masala and lime juice.

Air Fryer Tandoori Potatoes

15 Red Baby Potatoes, quartered.
1-2 Tbsp Extra Virgin Olive Oil
1/2 tbsp Swad Tandoori Masala
1/2 tsp cajun seasoning
1 tsp garlic powder
2 tbsp fresh chopped chives
1 tbsp fresh chopped cilantro
1 tbsp butter
small squeeze lemon juice
1/4 cup or more Pecorino Romano (option garnish)

Preheat the air fryer to 390 degrees.

Toss the quartered potatoes with olive oil, tandoori seasoning, garlic powder, and cajun season. Potatoes should be well coated with olive oil but not in excess.

Place the potatoes in the air fryer basket and set timer for 10 minutes at 390 degrees.

Meanwhile, chop the chives, cilantro and melt the butter.

After 10 minutes, open the air fryer, stir and continue to cook for another 5 minutes.

Open the air fryer, potatoes should be fork tender, and crisp. Remove from the air fryer, toss into a large bowl along with the melted butter, chives, cilantro and squeeze of lime. Sprinkle with freshly grated pecorino romano cheese (optional).

Serve immediately. Taste for salt (especially if not adding the pecorino romano)

Air Fryer Tandoori Paneer Tikka

1 14 oz Package of paneer, cut into small cubes
1/2 cup yogurt
1 tbsp garlic, minced
3 tbsp besan flour
1 tsp cumin powder
1 tsp garam masala
1 tbsp Swad Tandoori Masala
1/2 tsp turmeric powder
1 tsp chat masaala
1 tsp ginger, grated
1/2 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
2 tbsp oil
1/4 cup chopped cilantro

For the Stir Fry:

1 tbsp oil
1/2 red bell pepper, cut into large squares
1/2 red onion, cut into large squares
1/2 green bell pepper, cut into large squares
1 tsp cumin
1 clove garlic, grated
1 tsp tandoori masala
pinch of salt

Preheat the air fryer to 360 degrees.

In a large bowl mix all of the paneer marinade ingredients minus the paneer. Once the mixture is well combined, add the paneer cubes and toss to coat well.

Line the inner basket of the air fryer with parchment paper and using tongs or a fork, place each cube of paneer one at a time to ensure each cube has plenty of space around it.

Set the air fryer to 9 minutes at 360 degrees.

Meanwhile, set a large skillet over high heat. Once the pan is very hot, add the bell peppers and onions (without any oil) to the pan and let them get charred. You can hold down a spatula over the peppers and onions to get a nice sear. Once you’ve achieved this, turn the heat off, remove the peppers and onions into a separate plate bowl.

In the same skillet, once it has cooled down to medium low heat, add oil and cumin seeds. Once the cumin seeds splutter, add the garlic, tandoori masala, salt and stir for a few minutes so the garlic doesn’t burn. Add in the charred peppers and onions, stir and turn off the heat.

Once the paneer is ready, open the air fryer basket, brush the paneer lightly with oil or cooking spray and cook for another 3-5 minutes- depending on how brown you like your paneer.

Combine the paneer with the onions and peppers and serve hot !!

Air Fryer Coconut Shrimp

1/2 pound uncooked large shrimp
1/2 cup sweetened shredded coconut
3 tablespoons panko bread crumbs
2 large egg whites
1/8 teaspoon salt
Dash pepper
Dash Louisiana-style hot sauce
3 tablespoons all-purpose flour

1/3 cup apricot preserves
1/2 teaspoon cider vinegar
Dash crushed red pepper flakes

Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on.

In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, salt, pepper and hot sauce. Place flour in a third shallow bowl.

Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere.

Place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes; turn shrimp and continue cooking until coconut is lightly browned and shrimp turn pink, another 4 minutes.

Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.

Shrimp with Coconut Milk

1 pound Shrimp shelled, deveined (about 26-30 count to the pound)
1 tablespoon Minced Ginger minced
1 tablespoon Garlic minced
1/2 teaspoon Turmeric
1 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
1 teaspoon Garam Masala
1/2 can Full-Fat Coconut Milk

Mix all ingredients together.

Put into a pan and cook over gentle heat until the shrimp are no longer pink, it should take about 6 to 8 minutes. Add a little extra coconut milk if you need it.

Eat with riced cauliflower, cucumber “noodles”, or shirataki noodles for low carb options, or over rice if carbs are not an issue.

In the inner liner of your Instant Pot, place 2 cups of water, and place a trivet on top.

Place the shrimp & coconut mixture in a pot that fits inside your Instant Pot, and cover with foil.

Set your Instant Pot at 4 minutes for low pressure, release pressure quickly and mix well. Add a little extra coconut milk if you need.

Please note: To get the shrimp to cook in the time specified, ensure that:
Your shrimp are between 21-25 per pound
They are fully submerged in the coconut milk before you cook
You use a stainless steel bowl to best conduct heat
You use a low trivet.
Otherwise just add 1-2 minutes to the cook time, or open, stir, and close the pot back up and let the shrimp cook in the residual heat of the coconut milk.

Air Fryer Korean Grilled Pork Dae Ji Bulgogi

1 lb Boneless Pork Shoulder cut into 1/2″ thick slices
1 Onion thinly sliced
2 tbsp gochujang (Korean red pepper paste)
1 tbsp Minced Ginger
1 tbsp Minced Garlic
1 tbsp Soy Sauce
1 tbsp rice wine
1 tbsp Sesame Oil
1 tsp Sugar Or Other Sweetener Equivalent
1/4-1 tsp Gochugaru or cayenne pepper
1 tbsp Sesame Seeds
1/4 cup Chopped Green Scallions

In a large bowl, mix together the pork with the onion, gochujang, ginger, garlic, soy sauce, rice wine, sesame oil, sugar, and cayenne and allow it to marinate for 30 minutes or up to 24 hours in the refrigerator.

Place the pork and onion slices into the air fryer basket, discarding the excess marinade.

Set your airfryer to 400ºF and cook for 15 minutes, flipping pork over half way through.

Test with a meat thermometer to ensure the pork has reached an internal temperature of 165ºF before serving.

Air Fryer Amchoor Potatoes

4 cups Baby New Potatoes cut into 4 pieces each
3 tbsp Vegetable Oil
1 tsp Turmeric
1 tsp Amchoor
1 tsp Kosher Salt
1/2 tsp Ground Cumin Coriander Blend
1/3 tsp Cayenne Pepper
1 tbsp fresh lime or lemon juice
1/4 cup Chopped Cilantro or Parsley chopped

In a large bowl, add potatoes, oil, turmeric, amchoor, salt, cumin coriander blend, and cayenne pepper. Mix well.

Place the seasoned potatoes in the air fryer basket and cook at 400F for 15 minutes. Check to ensure the potatoes are cooked through.

Sprinkle lemon juice and chopped cilantro onto the potatoes and serve.

Air Fryer Beef Satay

1 pound beef flank steak sliced thinly into long strips
2 tablespoons Oil
1 tablespoon Fish Sauce
1 tablespoon Soy Sauce
1 tablespoon Minced Ginger
1 tablespoon Minced Garlic
1 tablespoon Sugar Or Other Sweetener Equivalent
1 teaspoon Sriracha Sauce
1 teaspoon Ground Coriander
1/2 cup chopped cilantro divided
1/4 cup chopped roasted peanuts

Place beef strips into a large bowl or a ziplock bag.

Add oil, fish sauce, soy sauce, ginger, garlic, sugar, Sriracha, coriander, and 1/4 cup cilantro to the beef and mix well. Marinate for 30 minutes or up to 24 hours in the refrigerator.

Using a set of tongs, place the beef strips in the air fryer basket, laying them side by side and minimizing overlap.

Leave behind as much of the marinade as you can and discard this marinade.

Set your air fryer to 400F for 8 minutes, flipping once halfway.

Remove the meat to a serving tray, top with remaining 1/4 cup chopped cilantro and the chopped roasted peanuts.

Serve with Peanut Sauce.

Air Fryer Bun Thit Nuong (Vietnamese Crispy Pork Salad)

1/4 cup onions, chopped
2 tablespoons Oil
1 tablespoon splenda or 2 tablespoons sugar
2 teaspoons dark soy sauce
1 tablespoon Minced Garlic
1 tablespoon Fish Sauce
1 tablespoon minced lemongrass paste
1/2 teaspoon Ground Black Pepper
1 pound thinly sliced pork shoulder

1/4 cup crushed roasted peanuts
2 tablespoons chopped cilantro or parsley

In a bowl, whisk together the onions, sugar, soy sauce, oil, garlic, fish sauce, lemongrass, and pepper.

Thinly slice the pork shoulder into 1/2 in slices, and then cut crossways into 4-inch pieces.

Add the pork to the marinade and let it rest for 30 minutes or for up to 24 hours.

Remove the pork slices from the marinade, and place in single layer in the air fryer basket.

Set the air fryer to 400ºF and cook the pork for 10 minutes, flipping over halfway.

Test with a meat thermometer to ensure the pork has reached an internal temperature of 165ºF.

Remove pork to a serving tray, sprinkle with the roasted peanuts and cilantro or parsley, and serve.

Air Fryer Beef Bulgogi

1.5 pounds Sirloin Steak, or chuck steak, sliced thinly against the grain
3 Chopped Green Scallions, cut into 2-3 pieces each
1 cup shredded carrots
3 tablespoons Soy Sauce
2 tablespoons Brown Sugar, or 2 teaspoons Splenda for low carb
2 tablespoons Sesame Oil
2 tablespoons Sesame Seeds
2 teaspoons Minced Garlic
1/2 teaspoon Ground Black Pepper

Place sliced beef, carrots, and green onions into a plastic zip-top bag. Add, soy sauce, brown sugar, sesame oil, sesame seeds, garlic, and ground pepper. Squish the bag well to get the meat and sauce to incorporate well.

Allow the beef to marinate for 30 minutes or up to 24 hours in the refrigerator.

Place the meat and veggies into the air fryer basket, leaving behind as much of the marinade as you can. Set air fryer to 400°F for 12 minutes, shaking halfway through.

Serve with steamed rice, riced cauliflower, or over a mixed salad.

Air Fryer Korean Beef (Pork) Tacos

2 tablespoons Gochujang
1 tablespoon Dark Soy Sauce
2 teaspoons Minced Garlic
2 teaspoons Minced Ginger
2 teaspoons Sugar Or Other Sweetener Equivalent or 1 teaspoon Truvia
2 tablespoons Sesame Oil
2 tablespoons Sesame Seeds
1/2 teaspoon Kosher Salt

1.5 pounds sirloin beef thinly sliced (chuck, rib eye or sirloin)
1 cup Onion sliced

12 flour tortillas warmed OR
1 head Romaine Lettuce Leaves for low carb
1/2 cup Chopped Green Scallions cut into 2-inch pieces
1/2 cup Kimchi (optional)
1/4 cup Cilantro chopped

Place sliced beef, sliced onions, and green onions into a plastic zip-top bag. Add gochujang, soy sauce, ginger, garlic, sweetener, sesame oil, and sesame seeds. Squish the bag well to get the meat and sauce to incorporate well.

Allow the beef to marinate for 30 minutes or up to 24 hours in the refrigerator.

Place the meat and veggies into the air fryer basket. Set air fryer to 400°F for 12 minutes, shaking halfway through.

To serve, place a little meat in the tortillas, top with green onions, cilantro and kimchi if using, and serve with lots of napkins for this messy, but very satisfying meal.

You can use corn tortillas to make this a gluten-free dish.

You can opt to use lettuce leaves in place of tortillas to make this dish low carb.

You can also serve this with steamed rice (or cauliflower rice) and sautéed bok choy for a change.

This is a great recipe for meal planning! Just get the meat marinating and throw it in the fridge the night before and it will be ready to cook the next day.

You can also make this recipe with pork shoulder.

Chicken (or Paneer) Karahi

2 tablespoons (2 tablespoons) Oil
2 tablespoons (2 tablespoons) Ginger,minced
1 tablespoon (1 tablespoon) Jalapeño Peppers, or serrano pepper, minced
1.5 pounds (680.39 g) boneless skinless chicken thighs, cut into 4 pieces each
1 cup (149 g) tomatoes, chopped
2 teaspoons (2 teaspoons) Turmeric
1 teaspoon (1 teaspoon) Garam Masala
1/2-1 teaspoon (0.5 teaspoon) Cayenne Pepper or to taste

For Finishing
1/4 cup (4 g) Cilantro, chopped
2 tablespoons (2 tablespoons) Lemon Juice
1 teaspoon (1 teaspoon) Garam Masala

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

To the hot oil, add the ginger and jalapenos.

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

Add in tomatoes and stir well.

Add all the spices and stir.

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

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 have at it!