Tandoori Chicken and Butter Rice

Tandoori Chicken and Butter Rice

Author

Chef the pantry boy

Category

Ninja Double Stack XL 9.5L Air Fryer – SL400

Cuisine

Indian

Ingredients

• ⁠400g Chicken Thigh
• 80g Yoghurt
• 20g Ground Ginger
• 25g Ground Garlic
• 1 tbsp Garam Masala
• 1 tbsp Chili Powder
• 1 tsp Coriander Powder
• 1 tsp Coriander Powder
• ⁠Salt to taste
• ⁠1 cup Jasmine Rice (washed)
• ⁠1.5 cups Water
• ⁠20g Butter
• 1 tsp Cumin
• Salt to taste
• 1 Onion
• 200g Tomato

Directions

1. Mix the marinade into the chicken and let it sit overnight in the fridge.
2. Combine rice ingredients in an oven-safe dish and cover with foil.
3. Choose bake mode at 180°C for 25 mins, placing the rice and onions in the same basket.
4. Choose max crispy mode and cook marinated chicken at 240°C, 10mins
5. Activate the air fryer’s double stack sync function and press start.
6. Once the air fryer beeps, it’s ready to serve hot and fresh!