Soak Chicken in Salt water for 30mins and then cut slits.
Grind 1/2cup Coriander, 1/4cup mint leaves, 6 Green chillies, 1tbsp Ginger Garlic Paste and 6 Ginger Cloves into a fine paste by adding water.
Drain the Salt water and add the paste to the Boneless Chicken along with 1tbsp each of Garam Masala, Chaat Masala, Coriander Powder, Cumin Powder, Salt and Kasuri Methi. Add 1/2 cup curd, mix well and marinate for 6hours minimum.
Pre heat Air fryer for 5mins at 200°C for 5minutes. Place the leg pieces for 20 minutes. If kebab, place for 10minutes
