Tandoori
Tandoori food is defined not by a specific ingredient, but by a legendary piece of kitchen equipment: the Tandoor. This ancient, cylindrical clay oven - traditionally fuelled by charcoal or wood - transforms raw ingredients into smoky, charred, and incredibly tender masterpieces. While 'Tandoori Chicken' is the global ambassador, the tandoor is responsible for a vast array of breads, meats, cheeses, and vegetables that share a signature 'earthy' DNA.
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
Hung curd (thick strained yoghurt) prevents the marinade from becoming too watery and dripping off the chicken.
Basting with melted butter halfway through cooking ensures the chicken stays moist and develops an authentic charred, smoky exterior.
Oven roasting at 200°C for 25 to 30 minutes works well as an alternative to air-frying.
Prepare Yoghurt Marinade
In a large mixing bowl, combine the hung curd, ginger and garlic paste, ground turmeric, Kashmiri chilli powder, ground cumin, garam masala, ground cardamom, roasted and powdered kasuri methi, salt, lemon juice, optional red food colour, and vegetable oil. Whisk until smooth and thoroughly combined.
Marinate Chicken
Make 4 to 5 deep slits across each whole chicken leg quarter. Add the chicken to the bowl and thoroughly rub the marinade into the meat and slits. Cover and refrigerate for at least 3 hours.
Air-Fry Chicken
Brush the air fryer basket with 1 teaspoon of vegetable oil and arrange the marinated chicken legs in a single layer. Air-fry at 180°C for 10 minutes.
Baste and Finish
Pause the air fryer after 10 minutes, open the basket, and brush the top of the chicken legs liberally with melted butter. Return to the air fryer and cook for another 10 minutes at 180°C until browned, charred at the edges, and cooked through. Serve hot with lemon wedges and green chutney.
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Ingredients
| Whole Chicken Legs | 500g |
| Hung Curd | 4 tbsp |
| Ginger and Garlic Paste | 2 tsp |
| Turmeric | ⅛ tsp |
| Kashmiri Chilli Powder | 5 tsp |
| Ground Cumin | ½ tsp |
| Garam Masala | ¾ tsp |
| Ground Cardamom | ½ tsp |
| Kasuri Methi | ½ tsp |
| Salt | 1 tsp |
| Lemon Juice | 2 tsp |
| Red Food Colour | ⅛ tsp |
| Vegetable Oil | 3 tbsp |
| Vegetable Oil | 1 tsp |
| Melted Butter | 1 tbsp |
