Tandoori Chicken (59 of 150)

Tandoori chicken is one of my favorite meals to order at Indian restaurants. The vibrant flavor is one that feels comforting to me. Tandoori chicken is usually baked in a "tandoor" oven. A clay oven that's popular in Indian cooking. I've never actually seen one or have witnessed chicken being baked in it, but it feels like something I need to check out. 

The spices in tandoori chicken are warm and savory. The garam masala gives it the unique Indian flavor that's familiar to me and one of my favorites. 

This was an easy recipe and pulling the air fryer out was a treat. It's been awhile. You don't need the air fryer to make this. You could easily grill or bake this chicken as well. 

Tandoori Chicken

Recipe from The Air Fryer Cook Book

Serves 4

• 3 cloves garlic, minced
• 1 T grated fresh ginger
• 1 1/2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp vegetable oil
• Salt and Pepper
• 1/2 c plain whole yogurt
• 4 tsp lime juice
• 4 5 oz bone-in chicken thighs, trimmed

Combine garlic, ginger, garam masala, cumin, chili power, oil, salt and pepper in a large bowl and microwave until fragrant, about 30 seconds. Set aside to cool. Then stir in 1/4 c yogurt and 1 T lime juice. 

Pat chicken dry. Poke skin side of chicken 10-15 times. Add to bowl with yogurt and toss to coat. Let marinate for 10 minutes. While chicken marinades, combine remaining yogurt and remaining 1 tsp lime juice in a clean bowl; season with salt and pepper. 

Remove chicken from marinade, letting excess drip off, arrange chicken skin side up in air fryer basket. Place basket in air fryer and set temp to 400F. Cook until chicken is well browned and crispy  and registers 195F, 20-30 minutes, rotating halfway through. 

Transfer chicken to serving platter and let rest for 5 minutes. Serve with reserved yogurt / lime mixture.