Description
An easier and quicker version, learn how to make smokey & delicious air fryer tandoori chicken without a traditional tandoor.
Equipment
1 Air Fryer
Ingredients
Chicken marinade
4chicken whole legs, approx. 350 gms
1/3cupwhisked curds
1tablespoonginger garlic paste
1teaspoonspicy red chilli powder, can be adjusted to taste
2tablespoonkashmiri chilli powder, can be adjusted to taste
1/2teaspoongaram masala powder
1tablespoonroasted besan, roasted gram flour
1teaspoonsalt
2 1/2teaspoonroasted & crushed kasuri methi
4teaspoonslemon juice
2tablespoonsmustard oil
For brushing / greasing
1 – 2teaspoonscooking oil
For Dhungar / smoking
2-3incheslong charcoal
¼teaspoonoil or ghee
Instructions
Marinating chicken
- Take all ingredients for chicken marinade except chicken in a bowl & whisk them to combine all the ingredients. Add chicken legs, toss it well in the marinade till chicken gets coated well.
4 chicken whole legs, 1/3 cup whisked curds, 1 tablespoon ginger garlic paste, 1 teaspoon spicy red chilli powder, 2 tablespoon kashmiri chilli powder, 1/2 teaspoon garam masala powder, 1 teaspoon salt, 2 1/2 teaspoon roasted & crushed kasuri methi, 4 teaspoons lemon juice, 2 tablespoons mustard oil
Dhungar / smoking chicken
- Place charcoal on the gas flame and heat it for 5-6 minutes till it turns red.
2-3 inches long charcoal
- Place a small bowl or katori in the center of the marinated chicken and place the hot charcoal in it. Pour hot oil on it and immediately cover the larger bowl with a lid in a way that the smoke is trapped inside. Rest it for 3 minutes. Then discard the charcoal bowl and keep the marinated chicken resting for 30 mins – 1 hour.
¼ teaspoon oil or ghee
Air frying tandoori chicken
- Preheat airfryer to 180C. Brush the airfryer tray with oil.
1 – 2 teaspoons cooking oil
- Place the marinated chicken legs on the tray & air fry for 10 minutes at 180C & then for 2 minutes at 200C. Do not flip the chicken at any point of time.
- Take them out of the airfryer immediately and serve.
