Most humans visit a close-by hotel or a Dhaba in the event that they crave for the tandoori chicken. But what if I advised you that you may make tasty, succulent tandoori chicken at home and that too with minimal oil? All you want is an Airfryer or an oven that’s a blessing to all modern families who care about healthy eating.
- Chicken leg (With Thigh) – 4
- Ginger paste – 3 tsp
- Garlic paste – 3 tsp
- Lemon juice – 3 tbsp
- Tandoori masala powder – 2 tbsp
- Roasted cumin powder – 1 tsp
- Garam masala powder – 1 tsp
- Red chili powder – 2 tsp
- Turmeric powder – 1 tsp
- Hung curd – 4 tbsp
- Kasuri Methi – 2 tsp
- Black pepper powder – 1 tsp
- Coriander powder – 2 tsp
- Ghee to baste 3 Tbsp
- Salt to taste
Wash the chicken legs and make slits in them using a sharp knife.
Add chicken in a bowl along with Ginger and garlic paste, lemon juice and some salt.
Mix well and keep aside for 15 minutes.
Mix the ingredients for the second marinade, that is, Tandoori masala powder, roasted cumin powder, garam masala powder, red chili powder, turmeric powder, hung curd, Kasoori methi, black pepper powder, coriander powder, and some salt and pour it all over the chicken. Rub the chicken well with the marinade and allow it to rest for at least 2 hours. If you wish to cook the next day, freeze the chicken with this marinade.
Preheat the Airfryer or a traditional Oven to 180degrees C.
Place the chicken in the Airfryer basket and baste with ghee using a brush.
After about 5 minutes, turn the chicken and baste it again. Do this about three times. Air fry for about 18-20 minutes until the chicken is slightly charred and browned.
Serve this delicious tandoori chicken hot with yogurt-mint chutney and tomato onion rings as a starter. If you want to make a quick meal out of it, pair the tandoori chicken with dal, roti, and rice.