Why this fits a family on a budget
Bone-in chicken thighs are one of the most budget-friendly cuts of chicken, keeping the total well under $3 per serving including the rice and vegetables. The air fryer delivers a crispy tandoori-style crust in under 25 minutes without any marinating overnight or special equipment.
• 4 pieces bone-in skin-on chicken thighs
• 1.5 cups basmati rice
• 3 tbsp vegetable oil
• 2 tbsp lemon juice
• 1 whole lemon
• 1 tsp garlic powder
• 1 tsp ground ginger
• 2 tsp paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 0.5 tsp ground turmeric
• 0.25 tsp cayenne pepper
• 1.5 tsp salt
• 1 cup frozen peas
• 0.5 medium yellow onion
1. Pat the chicken thighs completely dry with paper towels — this is important for getting a crispy exterior in the air fryer.
2. In a large bowl, combine the vegetable oil, lemon juice, garlic powder, ground ginger, paprika, 1 teaspoon of cumin, coriander, garam masala, turmeric, cayenne, and 1 teaspoon of salt. Stir into a thick paste.
3. Add the chicken thighs to the bowl and use your hands or a spoon to coat every surface thoroughly with the spice paste. Let the chicken sit and marinate at room temperature while you start the rice, at least 10 minutes.
4. Rinse the basmati rice under cold water until the water runs mostly clear. Dice the half onion into small pieces.
5. Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the remaining 1 teaspoon of cumin and stir for 30 seconds.
6. Add the rinsed rice to the saucepan and stir to coat in the oil and spices for about 1 minute. Pour in 2.25 cups of water and the remaining 0.5 teaspoon of salt. Bring to a boil over high heat.
7. Once boiling, reduce heat to low, cover tightly, and cook for 15 minutes. Do not lift the lid during this time.
8. While the rice cooks, preheat your air fryer to 400°F for 3 minutes. Place the marinated chicken thighs skin-side up in the air fryer basket in a single layer — do not stack them.
9. Air fry at 400°F for 22 to 25 minutes until the skin is deeply browned and crispy and the internal temperature reaches 165°F when checked at the thickest part of the thigh. The skin should look dark reddish-brown from the spices.
10. When the rice has 3 minutes of cook time remaining, stir the frozen peas into the pot without re-covering, allowing them to steam through.
11. Squeeze the remaining lemon half over the finished chicken thighs. Serve each thigh over a generous scoop of the cumin pea rice.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.