Air-Fried Tandoori Chicken

Author

NuWave

Servings

2

Category

Main Dishes

Ingredients

• 1 lb chicken tenders, each cut in half
• ¼ c Greek yogurt
• 1 T minced ginger
• 1 T minced garlic
• ¼ c cilantro
• 1 t sea salt
• 1 t cayenne pepper
• 1 t turmeric
• 1 t garam masala
• 1 t sweet smoked paprika
• 1 T ghee, for basting
• 2 t lemon juice
• 2 T chopped cilantro (for garnish)

Directions

1. In a bowl, mix yogurt, ginger, garlic, cilantro, salt, cayenne, turmeric, garam masala, and paprika. Add chicken tenders and mix. Marinate for 30 minutes.
2. Preheat Bravo to 360°F. Set to “Air Fry” and set Cooking Rack in position 2.
3. Place tandoori chicken in Air Fry Basket in a single layer. Baste chicken with ghee on one side, turn over, and baste other side.
4. Insert Probe into largest tender. Set Probe to 165°F.
5. After first 10 minutes, baste tenders. Turn all and baste on other side. Adjust cooking temperature to 350°F and continue cooking until Probe reaches 165°F, approximately additional 10 min.
6. Remove. Place into a bowl and add lemon juice and cilantro. Toss. Place on a serving plate.