Recipes
non-veg
Air Fryer Chicken Tandoori and Tandoori Potatoes
By Shreya Shanbhag
⏳ Prep Time: 32 minute
19 Nov 2021
2021-11-19T03:44:22.000Z
4.74
Nutritional Overview
Calories
474.1 kcal
Protein
42.2 gm
Carbs
12.2 gm
Fats
28.5 gm
Ingredients
Chicken Leg Quarter -1
Baby Potato - 1 (~50 g)
Curd - 25g
Tandoori Masala
Lemon juice
Salt
Ginger Garlic Paste
Oil - 1-2 tsp
Method
Step 1
Make cuts on the chicken leg and cut the potatoes in fries or wedges style and soak in water.
Step 2
Rub salt and lemon juice on the chicken and keep for minutes.
Step 3
Meanwhile, add tandoori masala and ginger-garlic paste to the curd (try using hung curd or curd with very less water content) and mix well.
Step 4
Apply this marinade to the chicken, making sure to apply well within the cuts.
Step 5
Remove the potato wedges from water and use the leftover marinade masala and coat the potatoes.
Step 6
Let it rest for mins or overnight in the fridge.
Step 7
Preheat air fryer at C for mins.
Step 8
Place the chicken and potatoes in the fry basket together and cook for mins at C. You can open the airfryer midway to brush some oil over everything.
Step 9
After mins, open to check if chicken is cooked. If not, keep for more minutes.
Step 10
Serve hot and enjoy.
Download your free diet plan
Empower yourself with our expertly crafted diet plan.
