Add all the ingredients to the chicken and mix well to combine. If the chicken mixture looks dry, add a few tablespoons of yogurt to adjust the texture. It should not be too dry.
Marinate the chicken for at least 30 minutes in the refrigerator. You can marinate for up to an hour.
Line the chicken on the air fryer tray. Do not crowd the tray. Make sure there is enough space for the hot air to rotate so the chicken cooks evenly inside the air fryer. Fry in batches as required.
Air fry at 200°Celsius / 400°Fahrenheit for 14-15 minutes. Turn the chicken pieces after 6-7 minutes so it cooks evenly on both sides. Continue to fry for another 6-7 minutes. The frying time will slightly vary depending on the size of the cut chicken piece. If the pieces are really small, it will take few minutes less.
After air frying, let the chicken rest for a few minutes so the masala sticks to the chicken.
Take a small tadka pan and roast some green chillies and curry leaves. Once the curry leaves crisp up, add the tempering to the chicken.
Serve hot.