I made a lot of Black Bean Soup yesterday, so today I made up some Tandori Chicken in my Air Fryer.
Ingredients:
- 1 pound thawed chicken (if breasts, cut into 1.5" chunks)
- 1/2 cup plain yogurt (I used Greek yogurt)
- 1 teaspoon dried ginger (or 1/2 tablespoon grated ginger)
- 1 teaspoon garlic powder (or 1/2 tablespoon minced garlic)
- 1 tablespoon mild red chili powder
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 tablespoon olive oil
- lemon or lime slices + cilantro for garnish
Instructions:
- As needed, defrost chicken for 1 minute on high in pressure cooker on a rack with 1 cup water, then quick release.
- In a large bowl, mix together yogurt, spices, and oil.
- Apply marinade all over the chicken. Allow the chicken to marinate for at least 1 hour in the refrigerator.(Stir every 30 minutes or so. The marinade is very thick if you use the Greek yogurt.)
- Preheat Air Fryer to 350 degrees for 5 minutes.
- Lay the chicken in the air fryer basket in a single layer without too much crowding, using a rack a lightly greased rack for a second layer.
- Lightly spray chicken pieces in each layer with cooking spray.
- Cook for ~8 minutes in Air Fryer. (Cook for 10 minutes if using bone-in pieces)
- Check temperature with thermometer.
- Flip pieces, spray with cooking spray, and cook 4 or so minutes more at 400 degrees to roast a bit.
(Cook for 5 - 7 more minutes if using bone-in pieces) - Verify temperature reaches 165F - then serve!
- (Sprinkle with lime or lemon juices and cilantro.)
Carole's Notes:
We liked this! The flavors were nice, and the chicken was a bit crispy on the outside, but soft in the inside. I will try next time with fresh ginger and fresh garlic,
It went nicely with the leftover Black Bean Soup and naan.
The recipe is lightly adapted from https://ministryofcurry.com/tandoori-chicken-instant-pot/ and https://twosleevers.com/tandoori-chicken-recipe/
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