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Tandoori Chicken

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Tandoori Chicken YOU DON’T NEED A TANDOOR OVEN TO MAKE

TANDOORI CHICKEN! (THANK GOODNESS). YOU CAN COOK IT IN YOUR

AIR FRYER OR JUST IN AN OVEN WITH A BROILER.

INGREDIENTS
3 Tbsp olive oil
2 teaspoon ground coriander
2 teaspoon ground cumin
2 teaspoon ground turmeric
1 teaspoon cayenne
2 Tbsp garam masala
2 Tbsp paprika
1 1/2 cup fat free plain yogurt
2 1/2 Tbsp lemon juice
6 minced garlic cloves
3 Tbsp minced fresh ginger
2 teaspoon salt
4-6whole chicken legs (drumsticks and thighs)


1.Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.


2.Whisk the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.


3.Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour Or the night before you are going to cook it.


4. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy.


Put the chicken pieces into air fryer for 20-22 min at 400, turn at the half way mark. Or if doing in oven it will be 40min at 400 and broil for 3-5 so it can get burnet marks on it.


5.Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.
Serve with Lime cilantro brown rice or whole wheat garlic naan.

 

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