Directions

1. In a bowl, mix the yogurt, ginger, garlic, cilantro, salt, cayenne, turmeric, garam masala, and paprika. Add the chicken tenders and mix. Marinate for 30 minutes.

2. Open the Bravo door. Place the Mesh Rack and place into position 3, grill on shelf rack position 1.Press ON/OFF to turn on the Bravo. Press PRESET then turn START/PAUSE dial to select Preset 64. Press START/PAUSE to begin the preheating AIR FRYING 350 ̊F.

3. Remove the chicken tenders from the marinade and place in a strainer to semi drip dry.
4. Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown, and beep once. Open the Bravo door pull out the Mesh Rack. Spray the Mesh Rack with nonstick cooking spray. Place the chicken tenders in a single layer onto the Mesh Rack. Insert the Probe into largest tender. Slide the Mesh Rack back into the Bravo. Close the Bravo door to begin AIR FRYING 350 ̊F to to Internal Probe Temperature 165 ̊F.
5. Several times open the Bravo door, pull out the Mesh Rack from the Bravo, and baste the tenders with the ghee. Turn all tenders and baste with ghee on the other sides. Slide back the Mesh Rack into the Bravo and close the Bravo door.
6. After the Bravo is finished AIR FRYING, it will beep 3 times and display “End”.
7. Remove the chicken. Place into a bowl and add lemon juice and cilantro. Toss. Place on a serving plate.