Tandoori Chicken
A short home-style guide to Tandoori Chicken, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Chicken (Murghi)No chicken? Use mutton or beef (cook longer), or soya chunks.
- Yogurt (Dahi)No yogurt? Use milk with 1 tsp lemon juice, rested 10 minutes.
On the grill
- Marinate chicken in yogurt, tandoori masala and lemon overnight, then roast or grill until charred and cooked through.
In the air fryer (about 60 min)
- Marinate chicken pieces in yogurt, tandoori masala and lemon overnight.
- Air fry at 190°C for 22 to 25 minutes, turning halfway, until charred and cooked through.
Air fryer tip: Use pieces, not a whole chicken, so the hot air reaches every side.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.