Air Fryer Tandoori Chicken

Ingredients

• 4 boneless, skinless chicken thighs
• 150 g natural yoghurt (For the marinade)
• 3 cloves garlic (Minced)
• 1 piece ginger (Small piece, peeled and minced)
• 1 tbsp tandoori spice mix
• 1 tsp beet powder
• 1 tbsp lime juice (For the marinade)
• 1 tsp salt (For the marinade)
• 100 g cherry tomatoes (Halved)
• 0.5 cucumber (Ribboned)
• 2 baby gem lettuce (Leaves torn; romaine lettuce may be used instead)
• 1 tbsp avocado or olive oil (For the salad dressing; choose either avocado oil or olive oil)
• 1 tsp lemon juice (For the salad dressing; the method also mentions lemon/lime juice)
• 50 g natural yoghurt (For the sauce)
• 1 tbsp fresh mint (For the sauce)
• 1 tbsp coriander leaves (For the sauce)
• 1 green chilli (For the sauce)
• 1 lime lime juice (Juiced, for the sauce)
• 0.5 tsp salt (For the sauce)
• red onions (Thinly sliced, or use quick-pickled red onions; quantity not specified)

Steps

1. 1

   If using bone-in, skin-on chicken thighs, remove the skin and cut away the bone. Place the thighs in a bowl. The recipe calls for four boneless, skinless thighs.

2. 2

   Add the marinade ingredients—150 g natural yoghurt, minced garlic, peeled and minced ginger, tandoori spice mix, beet powder, lime juice, and salt—to the chicken. Mix thoroughly by hand, cover the bowl, and refrigerate for at least 30 minutes; overnight is better.

3. 3

   When ready to cook, arrange the thighs in the air fryer and cook for 8–10 minutes at 190°C.

4. 4

   Turn the thighs over and cook for another 8–10 minutes at 180°C.

5. 5

   While the chicken cooks, tear the baby gem lettuce leaves and place them in a salad bowl. Romaine lettuce may be used instead.

6. 6

   Halve the cherry tomatoes and add them to the bowl.

7. 7

   Ribbon the cucumber and add the ribbons to the bowl. Set the salad aside until serving; add the dressing then.

8. 8

   Blend the sauce ingredients together: natural yoghurt, fresh mint, coriander leaves, green chilli, lime juice, and salt.

9. 9

   At serving time, toss the salad with the avocado or olive oil and lemon juice. The method also refers to lemon/lime juice.

10. 10

    Arrange the salad on plates and top with the tandoori chicken.

11. 11

    Drizzle the yoghurt sauce generously over the chicken and salad, then finish with thinly sliced or quick-pickled red onions.

12. 12

    Serve with homemade flatbread, naan, or rice if desired.

Notes

The author recommends serving with salad, or optionally in a brioche bun with Indian slaw, spiced mayo, and mango chutney. Flatbread, naan, or rice are also suggested. Salad dressing lists lemon juice, while the method says lemon/lime juice. No specific quantity for the red onion garnish is given.

Nutrition per serving

• main
• South Asian
• air fryer
• chicken
• gluten-free
• high-protein
• salad
• weeknight