Air Fryer Tandoori Chicken on Rice

Ingredients

• 4 tbsp Greek yogurt
• 0.5 Lemon (Juiced)
• Fresh coriander (Chopped; amount not stated)
• Ghee (Amount not stated)
• Tamarind paste (Use mint sauce instead if unavailable; amount not stated)
• Dried fenugreek (Amount not stated)
• 1 tbsp Tomato purée
• 8 Garlic (Fresh cloves)
• Fresh ginger (A good-sized piece or “nugget”; exact quantity not stated)
• 6 Chicken thighs (The source indicates the thighs are large; skin status is optional)
• Salt (To taste)
• Black pepper (To taste)
• 0.5 tbsp Turmeric
• 2 tsp Cumin powder
• 0.5 tbsp Coriander powder
• 0.5 tbsp Garam masala
• 1 tbsp Tandoori masala powder (The source gives a range of 1–1 1/4 tablespoons)
• 0.5 tbsp Kashmiri chilli powder
• 0.5 tbsp Onion powder
• 1 tbsp Tea (The transcript says “one tablespoon of tea”; this may be a transcription error, but no replacement ingredient is inferred)
• Cumin seeds (Whole spice; amount not stated)
• Cinnamon stick (Amount not stated)
• Cardamom pods (Amount not stated)
• Whole cloves (Amount not stated)
• Star anise (Optional; amount not stated)
• Extra-long-grain basmati rice (Amount not stated)
• Butter (Melted for glazing the cooked chicken; amount not stated)
• Salad (Made separately as an accompaniment; ingredients not stated)

Steps

1. 1

   Combine the Greek yogurt, juice of half a lemon, chopped fresh coriander, ghee, tamarind paste, dried fenugreek, and tomato purée in a bowl. If tamarind paste is unavailable, the source says mint sauce can be used instead.

2. 2

   Add the turmeric, cumin powder, coriander powder, garam masala, tandoori masala powder, Kashmiri chilli powder, and onion powder to the yogurt mixture.

3. 3

   Add the fresh garlic and ginger, then mix the marinade thoroughly.

4. 4

   Add the chicken thighs, season with salt and black pepper, and mix until the chicken is coated. Let the chicken chill or marinate; the source does not state a duration.

5. 5

   Prepare the rice with the whole spices: add the tea mentioned in the transcript, cumin seeds, cinnamon stick, cardamom pods, whole cloves, and optional star anise to the rice. The transcript does not clearly state the amount of rice or liquid.

6. 6

   Cook the basmati rice until it is gently simmering, then cover it with a lid and continue at a gentle simmer for about 15–17 minutes.

7. 7

   After cooking, let the rice rest for 10 minutes. It should be fluffy when opened and served.

8. 8

   Place the marinated chicken thighs in the air fryer top-side down. The source notes that the skin can be placed down if the thighs have skin; the thighs shown were skinless.

9. 9

   Air-fry the chicken at 190°C for about 17 minutes, turning it halfway through cooking.

10. 10

    Melt butter and brush or spoon it over the cooked chicken to give it a glaze.

11. 11

    Serve the glazed tandoori chicken with the fluffy basmati rice. The creator also made a salad to serve alongside it.

Notes

The transcript omits the quantities of rice, cooking liquid, whole spices, ghee, tamarind paste, fenugreek, ginger, salt, pepper, and butter. It also contains a likely transcription error: “one tablespoon of tea” appears in the rice section, but the source does not provide enough evidence to replace it with another ingredient. The source does not state a marinating duration or chicken internal temperature; verify that the chicken is fully cooked before serving.

Nutrition per serving

• main
• air-fried
• South Asian
• tandoori
• chicken
• rice
• gluten-free
• high-protein