Air fryer series – Ep 1: Tandoori Chicken
Ingredients:
5 chicken leg quarters (with skin
removed, cleaned, and pat dry)
1 cup hung curd (thick yogurt)
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2 tbsp ginger-garlic paste
1 tbsp mustard oil
Juice of 1 lemon
2 tbsp Kashmiri red chili powder (for
color and mild heat)
Salt to taste
• 1 tsp cumin powder
2 tsp coriander powder
1 tbsp kasoori methi (dried fenugreek
leaves), crushed Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the hung curd, ginger-garlic paste, mustard oil, lemon juice, Kashmiri chili powder, salt, cumin powder, coriander powder, and kasoori methi.
2. Marinate the Chicken:
Make light slits on the chicken quarters for better absorption. Rub the marinade all over the chicken pieces, making sure they’re well coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
3. Air Fry the Chicken:
Preheat your air fryer to 180°C (350°F).
Place the marinated chicken pieces in the basket (do not overcrowd).
Air fry at 180°C for 12 minutes on each side (24 minutes total), or until the chicken is cooked through and lightly charred on the outside.
4. Serve:
Serve hot with mint-coriander chutney, onion rings, and a squeeze of lemon.
