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Restaurant-Style Air-Fryer Tandoori Chicken

Restaurant-Style Air-Fryer Tandoori Chicken

Recipe by Aaloo🥔 @callmeaalooo · Instagram

Imported by K Kampani on SeeMeCook

Large chicken pieces are marinated in curd, lemon juice, aromatic spices, crushed herbs, and spiced mustard oil, then air-fried until cooked and charred. Serve with green chutney and laccha pyaaz.

4 servings192 minSouth Asian

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Ingredients

  • Large tandoori chicken pieces (Make straight cuts in the pieces; quantity not specified)
  • Curd (Quantity not specified)
  • Ginger-garlic paste (Quantity not specified)
  • Lemon juice (Quantity not specified)
  • Salt (Quantity not specified)
  • Red chili powder (Quantity not specified)
  • Turmeric powder (Quantity not specified)
  • Coriander powder (Quantity not specified)
  • Roasted cumin powder (Roasted jeera powder; quantity not specified)
  • Black pepper powder (Quantity not specified)
  • Ajwain (Crushed; quantity not specified)
  • Kasuri methi (Crushed; quantity not specified)
  • Red food color (Optional; quantity not specified)
  • Mustard oil (Heat before adding Kashmiri red chili powder; quantity not specified)
  • Kashmiri red chili powder (Add to the heated mustard oil; quantity not specified)
  • Chaat masala (Quantity not specified)
  • Green chutney (For serving; quantity not specified)
  • Laccha pyaaz (Laccha onion, for serving; quantity not specified)

Steps

  1. 1

    Take the large tandoori chicken pieces and make straight cuts in them.

  2. 2

    Heat the mustard oil and add the Kashmiri red chili powder.

  3. 3

    Combine the curd, ginger-garlic paste, lemon juice, salt, red chili powder, turmeric powder, coriander powder, roasted cumin powder, black pepper powder, crushed ajwain, crushed kasuri methi, optional red food color, the spiced mustard oil, and chaat masala.

  4. 4

    Add the cut chicken pieces to the marinade and mix everything together so the chicken is coated.

  5. 5

    Let the chicken marinate overnight, or for at least 2–3 hours.

  6. 6

    Place the marinated chicken pieces in an air fryer and cook at 200 degrees for 15 minutes on one side.

  7. 7

    Turn the chicken pieces over and cook again at 200 degrees for 12–13 minutes.

  8. 8

    Serve the tandoori chicken with green chutney and laccha pyaaz.

Notes

The source does not provide quantities for the chicken, marinade ingredients, or accompaniments. The temperature is stated only as 200 degrees; the source does not specify a unit, though this style of recipe commonly uses Celsius.

Nutrition per serving

0Calories
0gProtein
0gCarbs
0gFat
0gFiber
  • main
  • South Asian
  • Indian
  • air-fried
  • chicken
  • high-protein
  • spicy
  • make-ahead

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