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Air Fryer Chicken Tandoori and Tandoori Potatoes
• By Shreya Shanbhag
Nutritional Value Of This Recipe
Calories
474 kcal
Protein
42 gm
Carbs
12 gm
Fats
28 gm
:32 Minutes 474 kcal
Ingredients for Air Fryer Chicken Tandoori and Tandoori Potatoes
- › Chicken Leg Quarter -1
- › Baby Potato - 1 (~50 g)
- › Curd - 25g
- › Tandoori Masala
- › Lemon juice
- › Salt
- › Ginger Garlic Paste
- › Oil - 1-2 tsp
Method
1. Make cuts on the chicken leg and cut the potatoes in fries or wedges style and soak in water.
2. Rub salt and lemon juice on the chicken and keep for 5 minutes.
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.
4. Apply this marinade to the chicken, making sure to apply well within the cuts.
5. Remove the potato wedges from water and use the leftover marinade masala and coat the potatoes.
6. Let it rest for 15 mins or overnight in the fridge.
7. Preheat air fryer at 200C for 5 mins.
8. Place the chicken and potatoes in the fry basket together and cook for 12 mins at 200C. You can open the airfryer midway to brush some oil over everything.
9. After 12 mins, open to check if chicken is cooked. If not, keep for 5 more minutes.
10. Serve hot and enjoy.