Category
Main Dishes
Servings
2
Ingredients
-
1 lb chicken tenders, each cut in half
-
1⁄4c Greek yogurt
- 1T minced ginger
- 1T minced garlic
- 1⁄4c cilantro
- 1t sea salt
- 1t cayenne pepper
- 1t turmeric
- 1t garam masala
- 1t sweet smoked paprika
-
1T ghee (for basting)
-
2t lemon juice
- 2T chopped cilantro (for garnish)
Directions
- In a bowl, mix yogurt, ginger, garlic, cilantro, salt, cayenne, turmeric, garam masala, and paprika. Add chicken tenders and mix. Marinate for 30 min.
- Preheat Bravo to 360°F. Set to “Air Fry” and set Cooking Rack in slot 2. Cook 11-13 min.
Place tandoori chicken in Air Fry Basket in a single layer. Baste chicken with ghee on one side, turn over, and baste other sides.
After first 10 minutes, baste tenders. Turn all and baste other sides. Adjust cooking temperature to 350°F.
After cooking 11 minutes, using a handheld meat thermometer, check to see that an internal temperature of 165°F has been reached. If not, continue cooking until 165°F is reached.
- When done, remove chicken. Place into a bowl and add lemon juice and cilantro. Toss. Place on a serving plate.
