Скачать или смотреть That Tandoori Chicken Recipe You Were Looking For!! |Hariyali Tandoori Chicken

If You Love Tandoori Chicken

This is the third recipe in the series, featuring the iconic Hariyali masala for marination. I genuinely believe this one is the best yet—it tasted absolutely epic, and I hope you guys enjoy it too.

I've pinned the detailed written recipe in the comments for you to try. For a longer, more detailed video, check out my YouTube page; the link is shared in my bio. 👍🏽
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Hariyali Tandoori Chicken Recipe

Ingredients:
Chicken:
• 3-5 chicken legs, scored
For the Bhuna Besan:
• 4-5 tbsp vegetable oil
• 3 tbsp besan (gram flour)
For the Green Masala:
• 1/4 cup mint leaves
• 1/2 cup coriander leaves with stems
• 3 green chilies (halved)
• 7-8 garlic cloves
• 1-2 inch pieces of peeled ginger
• 3 tbsp water
For the Marinade:
• 1/2 cup hung curd (yogurt)
• Green masala (from above)
• 2 tsp black pepper powder
• 2 tsp cumin powder
• 1 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 2 tbsp roasted kasuri methi
• 1 tbsp chaat masala
• Salt to taste
• 3-4 tbsp Bhuna besan (from above)
• 3 tbsp mustard oil
For the smoking
• A few Whoile spices (cloves, cinnamon,cardamom)
• 1 tbsp ghee
• Hot coal
To Finish:

• Chaat masala
• Melted butter
• Squeeze of lemon juice

Method:

1. Prepare Bhuna Besan:
• Heat vegetable oil in a pan over medium heat.
• Add besan and roast it until it turns golden brown and gives off a nutty aroma.
• Remove from heat and set aside to cool.
2. Prepare Green Masala:
• In a blender, combine mint leaves, coriander leaves with stems, green chilies, garlic cloves, ginger, and water.
• Blend to a smooth paste. Set aside.
3. Marinate the Chicken:
• In a large bowl, mix hung curd, green masala, black pepper powder, cumin powder, garam masala, turmeric powder, roasted kasuri methi, chaat masala, salt, Bhuna besan, and mustard oil.
• Add the scored chicken legs and coat them thoroughly with the marinade, ensuring the marinade gets into the cuts.
• Cover and refrigerate for 5-6 hours or overnight for best results.
4. Cook in Air Fryer:
• Preheat the air fryer to 180°C.
• Place the marinated chicken legs in the air fryer basket, making sure they are not overcrowded.
• Air fry at 180°C for 10 minutes.
• Remove the chicken from the air fryer and brush with melted butter.
• Increase the temperature to 220°C and air fry for another 4-5 minutes, checking frequently to prevent burning.
• If the chicken is not fully cooked, reduce the temperature to 150°C and air fry for an additional 3-4 minutes.
5. Baste and Finish:
• Once cooked, baste the chicken legs with melted butter.
• Sprinkle with chaat masala and a squeeze of lemon juice for added flavor.
6. Serve:
• Serve hot with your favorite dipping sauce or accompaniments.




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