Air Fryer Tandoori Chicken | Restaurant Style Tandoori Chicken in Air Fryer | Air Fryer Chicken | Tandoori Chicken | Tandoori Chicken in Air Fryer | Chicken Tandoori | How to Make Tandoori Chicken
Ingredients for Air Fryer Tandoori Chicken:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Whole Chicken Legs - 3 (approx. 500 gms)
Marinade:
- Hung Curd/Yoghurt- 4 tbsp
- Kashmiri Chilli Powder- 5 tsp
- Turmeric Powder- pinch (1/8 tsp)
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Cardamom Powder- 1/2 tsp
- Salt- 1 tsp
- Ginger Garlic Paste- 2 tsp
- Roasted & powdered Kasuri Methi ( dried Fenugreek leaves)- 1/2 tsp
- Red Food Colour (optional)- pinch
- Lemon Juice- 2 tsp
- Oil-3
Other Ingredients:
- Butter -1 tbsp
Preparation:
- Wash and pat dry the chicken piece
- Now make slits on them, 2 on the thigh portion and 2 on the legs as shown in the video.
- To make the Hung Curd, add around 300 ml of curd or plain yogurt in a strainer kept on a bowl and allow the water to drain completely. This should take around 1 hr.
Marination:
- To make the marinade, take a bowl and add all the ingredients as shown in the video. Whisk it well to make a uniform and smooth marinade.
- Now add the chicken legs & thighs to the marinade and mix it well, making sure the marinade coats the chicken completely and massaged well inside the slits made earlier.
- Now cover the bowl and keep in the refrigerator for around 2 hrs or if you want, overnight
Process:
- Take out the basket from the Air fryer and brush it with 1 tsp oil.
- Now place the marinated chicken pieces side by side in the basket making sure not to put too much marinade. (The marinade could burn if too much)
- Put the basket back into the Air fryer and set temperature at 180°C and time at 20 mins.
- Pause the air fryer after 10 mins. Remove the basket and baste the chicken with 1 tbsp butter.
- Put the basket back and cook for the rest of 10 mins at 180°C
- Remove and check if the chicken is cooked. Otherwise you may cook for 2-3 mins more at 180°C
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