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Using a silicone brush , baste the chicken with either oil or ghee on one side. Tandoori Chicken made in the Air Fryer, a flavor packed spicy dish from the Indian subcontinent popular all over the world. Chicken is marinated in yogurt, ginger, garlic, spices and lemon juice, then grilled in the air fryer or oven.
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Ingredients for Tandoori Chicken (Air Fryer & Pan fried):
- Get 1 kg (200 grams) - chicken
- Require 2 pcs for chicken leg
- Provide 2 tbsp turmeric powder
- You need 1 tbsp of cumin powder
- Take 1 tbsp of coriander powder
- You need 2 tbsp - red chilli powder
- Prepare 1 tbsp - kashmiri red chilli powder
- Require 1 tbsp for tandoori masala powder
- Need 1 tbsp garam masala powder
- Need 2 tbsp - ginger & garlic paste
- Make ready 3 tbsp of roasted chickpea flour or roasted besan
- Give to taste - salt
- Make ready 1 - lemon
- Give 3 tbsp for hung yoghurt (curd)
- Take 5-6 tbsp - butter
- Need 50 gms of mustard oil
The yogurt helps slowly tenderize the meat making it soft and well… tender! Additionally, the Air fryer lightly chars the chicken without overcooking any of it. Air Fryer, Tandoori Chicken This was a great and easy meal. With an easy marinade, which is a take on the classic dish Tandoori Masala, it is a great yogurt-based sauce.
Tandoori Chicken (Air Fryer & Pan fried) process:
- Air fryer: - At first, cut long slits on the chicken body with a knife, half inches’ depth, four in the front and four on the back. - Mix all the dry powder ingredients with hung yogurt, mustard oil, ginger paste, garlic paste, lemon juice and make a thick paste on a plate.
- Apply the masala paste on the chicken inside and outside of the body and also apply inside the slits. - Wrap the chicken with a non-toxic cling wrapper (optional). Marinate overnight, and keep in the refrigerator. After take out from the refrigerator on the next day morning, leave for half an hour before putting in the air fryer.
- Put in the air fryer, and set temperature at 200° Celsius for 15 mins for one side. - After 15mins, take out the tray and turn over the chicken to the other side and apply the rest of the masala. Also apply butter on the chicken, which will make the chicken soft, but it is optional if you would prefer to make it healthy.
- Take out after 15mins, fire a charcoal, keep a bowl near to the chicken, put the burning charcoal in the bowl, put some butter on the burning charcoal, smoke will come out, cover with a lid. - After 5-10min, air fryer fried tandoori chicken is ready to serve.
- Pan Fried: - Cut two long slits on each leg pieces with a knife, half inches’ depth. - Mix all the dry powder ingredients with hung yogurt, mustard oil, ginger paste, garlic paste, lemon juice and make a thick paste on a plate.
- Apply the masala paste on the chicken pieces and also apply in the slits. - Wrap the chicken with a non-toxic cling wrapper (optional). - Marinate overnight, and keep in the refrigerator. After take out from the refrigerator on the next day morning,leave for half an hour before fry on a pan.
- Put a pan on gas stove, add some mustard oil on the pan, heat the oil, put the chicken pieces, cook it for 10min on medium gas flame. - After 10mins, turn over to other side, cover it and cook again for 10mins.
- Keep the pan aside, fire a charcoal, keep a bowl near to the chicken pieces, put the burning charcoal in the bowl, put some butter on the burning charcoal, smoke will come out, cover with a lid. - After 5-10mins, pan-fried tandoori chicken is ready to serve.
Place the marinated chicken legs in the fryer basket, keeping a little distance between each piece. Pull out the basket, flip the chicken and brush it with oil (avocado or olive). To make the above air fried tandoori chicken tikka you will first need to marinate your chicken. The mix of yogurt, lemon, salt and oil will help tenderize the chicken, and let the flavors penetrate. Place chicken and yogurt mixture in a large resealable plastic bag; seal and shake bag.
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