Скачать или смотреть The Best Air Fryer Tandoori Chicken (Easy Recipe)

Learn how to make the best Air Fryer Tandoori Chicken with this easy recipe that's perfect for Indian cuisine lovers! Using chicken leg quarters and a blend of aromatic spices, including pickling spices and homemade masala, this tangy chicken dish is a game-changer. You can achieve the same flavor and texture as traditional oven-baked chicken, but with much less oil and effort. Chef Nehal Karkera shares his secrets to making mouth-watering Aachari Tandoori Chicken in the air fryer, which is perfect for a quick and delicious meal. Whether you're a fan of tandoori chicken tikka or looking for easy chicken recipes to try in your air fryer, this video is for you. Get ready to elevate your cooking skills and impress your family and friends with this simple yet flavorful recipe!

Aachari Tandoori Chicken Recipe

Ingredients

For the Aachari Masala:
5-6 Kashmiri dried chillies
1 tbsp coriander seeds
1 tsp nigella (kalonji) seeds
2 tbsp fennel seeds
1 tbsp yellow mustard seeds
1 tsp black mustard seeds
5-6 fenugreek seeds
1/2 tsp turmeric powder
1/4 tsp hing (asafoetida)
2 tsp aamchur (dry mango) powder

For the Bhuna Besan:
4-5 tbsp mustard oil
1 bay leaf
1 small cinnamon stick
1/2 cup besan (chickpea flour)

For the Chicken Marination:
1/2 cup hung curd
1 tbsp chaat masala
2 tsp black pepper powder
3 tbsp Aachari masala
2 tbsp crushed ginger, garlic & green chillies (7-8 garlic cloves, 2-inch ginger, 3 green chillies)
1 tsp mango pickle masala (optional)
2 1/2 tbsp mustard oil
3 tbsp bhuna besan
3-6 chicken leg quarters (scored)
Coal, ghee, and whole spices for smoking
Melted butter for brushing

To Finish:
Sprinkle with chaat masala

To Serve:
Green chutney
Sliced onions

Method

1. Aachari Masala:
1. Dry roast the chillies, coriander, nigella, fennel, yellow mustard, black mustard, and fenugreek seeds until fragrant.
2. Cool, then mix in turmeric, hing, and aamchur powder. Grind into a fine powder.

2. Bhuna Besan:
1. Heat mustard oil in a pan, add bay leaf and cinnamon.
2. Add besan and fry on low heat for 3-4 minutes until the rawness is gone. Cool.

3. Marinating the Chicken:
1. Mix hung curd, chaat masala, black pepper, Aachari masala, crushed ginger, garlic & green chillies, mango pickle masala (if using), mustard oil, and bhuna besan in a bowl.
2. Add chicken and coat well. Refrigerate for 5-6 hours or overnight.

4. Smoking the Chicken:
1. Place the chicken in a bowl. Heat a piece of coal until red hot, place it in a small metal bowl or foil cup in the center of the chicken bowl.
2. Drizzle ghee over the coal, add whole spices, and cover immediately to trap the smoke for 10 minutes. Remove the coal.

5. Cooking the Chicken:
Air Fryer Method:
1. Preheat the air fryer to 190°C. Cook the chicken at 190°C for 10 minutes.
2. Increase to 210°C and cook for another 5-6 minutes until charred.
Oven Method:
1. Preheat the oven to 180C. Place the chicken on a baking tray lined with parchment paper.
2. Bake for 10 minutes. Increase to 220°C and bake for another 5-6 minutes until charred.

6. Finishing the Chicken:
1. Brush with melted butter and sprinkle with chaat masala.

7. Serving:
1. Serve hot with green chutney and sliced onions.