Tandoori Chicken
Rated 5.0 stars by 1 users
Category
Ninja Double Stack XL 9.5L Air Fryer – SL400
Cuisine
Indian
Servings
8
Prep Time
15 minutes
Cook Time
16 minutes
Ingredients
- 1.25 lbs boneless/skinless chicken thighs, scored see below
- 1/4 cup plain whole greek yogurt or coconut cream if dairy free
- 1 tbsp olive oil
- 1 tsp salt
- 1 tbsp fresh lime or lemon juice
- 1 tbsp Tandoori Seasoning, plus some for sprinkling at the end
- Optional: add a dash of cayenne pepper optional to make it spicier
- Lime & cilantro for garnishing or parsley if preferred
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Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- Clean and pat dry the chicken. Using a sharp knife, make 1.5cm deep cuts in the fleshy part of the chicken so it can absorb the marinade.
- In a large mixing bowl add the yogurt, olive oil, tandoori seasoning, lime or lemon juice, & salt. Add the chicken and coat evenly. Cover and refrigerate for at least 30 minutes for up to 24 hours.
- Lightly spray the Double Stack Air Fryer basket with cooking oil. Evenly space the chicken thighs and cook for a total of 13 minutes at 180°C turning halfway through and brush with reserved marinade or olive oil (to keep moist).
- Garnish with fresh lime juice, a dash of Tandoori Seasoning.
- Sprinkle cilantro if using and serve with a side of basmati rice, and/or naan bread.
Recipe Note
· For chicken legs cook for a total of 10 minutes flipping halfway through.
· For skinless chicken breasts, cook 7 minutes then flip and cook another 5 minutes.
· Optionally glaze the chicken halfway through with melted ghee or butter.
· Sprinkle Tandoori Seasoning at the end for added flavour.
* Use the stacked meal racks when you want to cook two layers of food in one drawer. For the best cooking results, we recommend using the Double Stack Pro function when cooking multi-layered food.
