Authentic TANDOORI CHICKEN In Air Fryer
Welcome to our Tandoori Chicken Recipe! Get ready to tantalize your taste buds with this flavorful and aromatic dish that originates from the vibrant cuisine of India. Tandoori chicken, marinated in a blend of yogurt and spices, is known for its succulent texture, smoky flavor, and vibrant red hue. Whether you choose to air fry, oven roast, or grill it, this recipe will guide you through the steps to achieve mouthwatering results. With a side of fragrant Basmati rice, fresh Chutney, and warm naan bread, you'll create a complete and satisfying meal. Let's dive into the world of tandoori spices and savor the magic of this classic Indian dish.
Tandoori chicken gets its name from the traditional Indian clay oven called a tandoor. The chicken is marinated in a blend of yogurt and spices, then cooked at high temperatures in the tandoor, resulting in a flavorful and slightly charred dish.
The vibrant red color often associated with tandoori chicken is traditionally achieved by using a natural red food coloring called Kashmiri chili powder. This chili powder is made from dried red peppers and gives the chicken its signature appearance. However, the use of red food coloring is optional, and the dish can still be delicious without it.
FAQs
Q: Can I use chicken breasts instead of chicken leg quarters?
A: Yes, you can use chicken breasts instead of leg quarters. Keep in mind that chicken breasts tend to cook faster than leg quarters, so adjust the cooking time accordingly to ensure they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Q: Is there a substitute for yogurt in the marinade?
A: If you're looking for a dairy-free option, you can use coconut milk or a non-dairy yogurt alternative. The yogurt helps tenderize the chicken and adds flavor, so choose a substitute with a similar creamy consistency.
Q: Can I skip the red food coloring?
A: Yes, you can omit the red food coloring if you prefer. The red food coloring is traditionally used to give tandoori chicken its vibrant red color, but it is not essential for the flavor or cooking process. The chicken will still be delicious without it.
Q: How long should I marinate the chicken if I don't have overnight?
A: Marinating the chicken overnight allows the flavors to develop and the chicken to become more tender. However, if you're short on time, marinate the chicken for at least 2-3 hours in the refrigerator before cooking. This will still infuse the chicken with some flavor.
Q: Can I grill the tandoori chicken instead of using an air fryer or oven?
A: Absolutely! Grilling the tandoori chicken will give it a smoky and charred flavor. Preheat your grill to medium-high heat and grill the chicken until it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), flipping it occasionally for even cooking.
Q: How long does the Chutney last in the refrigerator?
A: The Chutney can be kept in an airtight container in the refrigerator for up to one week. Make sure to check for any signs of spoilage before using it.
Q: Can I use a different type of rice instead of Basmati rice?
A: Basmati rice is traditionally used for its aromatic flavor and fluffy texture, but you can use other types of rice if preferred. Keep in mind that cooking times and water ratios may vary depending on the rice variety you choose.
Q: Can I freeze the tandoori chicken?
A: Yes, you can freeze the cooked tandoori chicken. Allow it to cool completely, then store it in a freezer-safe container or zip-top bag. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating or consuming.
Make it
Tandoori Chicken Recipe
Ingredients:
- 4 chicken leg quarters
- 1 ½ cups of full-fat plain yogurt
- 1 teaspoon of freshly grated ginger
- 6 cloves of minced garlic
- 2 tablespoons of smoked paprika
- 2 tablespoons of Kashmiri chili powder
- 2 teaspoons of ground coriander
- 1 ½ teaspoons of garam masala
- 1 ½ teaspoons of ground cumin
- ½ cup of vegetable oil
- Juice of half a lemon
- ½ teaspoon of red food coloring
- 2 teaspoons of kosher salt
- Freshly ground black pepper to taste
For the Chutney:
- 1 bunch of fresh cilantro
- 1 cup of mint leaves
- 2 serrano peppers, seeds removed (adjust for spiciness)
- 2 tablespoons of roasted peanuts
- 3 cloves of garlic
- 1-inch piece of fresh ginger
- Pinch of kosher salt
- Juice of half a lime
- Water (as needed)
For the Basmati Rice:
- 2 cups of Basmati rice
- Pinch of salt
Instructions:
1. In a large mixing bowl, combine the full-fat plain yogurt, freshly grated ginger, minced garlic, smoked paprika, Kashmiri chili powder, ground coriander, garam masala, ground cumin, vegetable oil, lemon juice, red food coloring, kosher salt, and black pepper. Mix well to combine, creating the marinade.
2. Prepare the chicken leg quarters by removing any excess fat and pulling the skin off. Clean up the chicken by pulling off the remaining skin and excess fat.
3. Transfer the cleaned chicken leg quarters to the marinade, ensuring they are evenly coated. Use clean hands to mix and coat the chicken thoroughly. For the best flavor, cover the bowl and refrigerate overnight.
4. If using an air fryer, preheat it to 400 degrees Fahrenheit (200 degrees Celsius) and set the cooking time to 30 minutes. Once the air fryer basket has preheated, place the chicken in the basket, skin side down (even though there is no skin). If cooking four pieces, cook two at a time.
5. Air fry the chicken at 400 degrees Fahrenheit (200 degrees Celsius) for 30 minutes, flipping the chicken halfway through the cooking time. After flipping, continue air frying for the remaining time. Ensure the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) before serving.
6. If you don't have an air fryer, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the chicken leg quarters in a roasting pan, preferably with a wire rack for even cooking. Roast the chicken for about 55 minutes to one hour, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
7. While the chicken is cooking, prepare the Chutney. In a blender, add fresh cilantro, mint leaves, serrano peppers, roasted peanuts, garlic, ginger, kosher salt, and lime juice. Add a little water to get things going, then blend until you achieve a smooth consistency. Taste and adjust salt as needed. Transfer the Chutney to an airtight container and store it in the refrigerator until needed.
8. For the Basmati Rice, rinse 2 cups of rice under cold water and add it to a rice cooker. Fill up with water to the number two mark (two cups of water). Add a pinch of salt, then transfer the rice to the rice cooker and cook according to the manufacturer's instructions.
9. Once everything is ready, serve the tandoori chicken with a side of Basmati rice, a couple of wedges of lemon, naan bread, and the green Chutney.
Enjoy your delicious tandoori chicken meal!
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