Tandoori Chicken

Tandoori Chicken

Author

SharkNinja Thailand

Prep Time

15 minutes

Cook Time

16 minutes

Servings

8

Category

Ninja Double Stack XL 9.5L Air Fryer – SL400

Cuisine

Indian

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
• Ninja Double Stack XL 9.5L Air Fryer – SL400

Directions

1. 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.
2. 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.
3. 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).
4. Garnish with fresh lime juice, a dash of Tandoori Seasoning.
5. Sprinkle cilantro if using and serve with a side of basmati rice, and/or naan bread.