Tandoori-Chicken

Tandoori-Chicken

Author

SharkNinja Thailand

Prep Time

2 hours

Cook Time

15 minutes

Servings

4

Category

Ninja Double Stack XL 9.5L Air Fryer – SL400

Cuisine

Indian

Ingredients

• 4 (975-1250 grams) Chicken Legs
• ¾ cup (210 grams) Yogurt
• ½ tbsp (11 grams) Ginger Paste
• 1 tbsp (22 grams) Garlic Paste 
• 1 tbsp Lemon Juice
• 2 tbsp (20 grams) Kashmiri Chili Powder
• 1 tsp (2 grams) Turmeric Powder
• 1 ½ tsp Salt, to taste
• 3 tbsp Oil

Directions

1. Clean, wash, and pat dry the chicken legs. Make deep cuts into the chicken legs on both sides. Place them in a mixing bowl.
2. In the mixing bowl, add the yogurt, ginger paste, garlic paste, lemon juice, Kashmiri chili powder, turmeric powder, salt, and oil. Mix well to coat the chicken legs evenly, making sure the marinade gets into the cuts.
3. Cover the bowl with plastic wrap and set aside to marinate for at least 2 hours. For best results, marinate overnight to let the flavors fully develop.
4. Place the marinated chicken legs in the Ninja double stack. If needed, use the stacked meal rack to fit another chicken leg on top (if the chicken legs are too large).
5. Set the Ninja double stack to the bake function at 200°C and cook the chicken for 15 minutes, or until the chicken is fully cooked and has a nice golden color.
6. Serve the hot Tandoori Chicken with a side of onion-tomato salad, lemon wedges, and hot butter naans for a complete meal.