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Tandoori Chicken
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High ProteinGluten-FreeIndian
Chicken

Tandoori Chicken

4.7(4)
20 min
Time
400°F
Temp
270 cal
Cal
4
Serves

Ingredients

Marinade
1 cup plain yogurt
2 tbsp lemon juice
2 tbsp tandoori spice blend (or: 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp turmeric, 1/4 tsp cayenne)
3 cloves garlic, minced
1 tbsp grated ginger
1 tsp salt
Chicken
2 lbs chicken drumsticks and thighs, skin-on
Cooking spray
Serving
Naan bread
Basmati rice
Cucumber raita
Fresh cilantro
Lemon wedges

Equipment

  • Instant-Read Meat Thermometer
  • Air Fryer Parchment Liners

Steps

  1. 1

    Score chicken pieces 2-3 times to let the marinade penetrate. Pat dry first.

  2. 2

    Mix all marinade ingredients. Coat chicken thoroughly. Marinate 2 hours minimum (overnight is best).

  3. 3

    Shake off excess marinade. Air fry at 400°F for 18-22 minutes, flipping halfway, until charred and 175°F internal.

  4. 4

    Squeeze lemon juice over the chicken.

  5. 5

    Serve with naan, rice, raita, and cilantro.

💡

Tip: The yogurt marinade tenderizes the meat — longer is better, overnight is ideal. Score the chicken so the marinade reaches deep inside. Dark meat handles the high heat better than breast. The char is flavor, not burning.

🎉

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