Air-Fryer Tandoori Chicken Thighs
By America's Test KitchenPublished on January 6, 2020
Time
55 minutes (20 minutes cook time)
Yield
Serves 2
Ingredients
Before You Begin
We prefer this dish with whole-milk yogurt, but low-fat yogurt can be substituted.
Instructions
- Combine garlic, ginger, garam masala, cumin, chili powder, oil, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl and microwave until fragrant, about 30 seconds. Set aside to cool slightly, then stir in ¼ cup yogurt and 1 tablespoon lime juice.
- Pat chicken dry with paper towels. Using metal skewer, poke skin side of chicken 10 to 15 times. Add to bowl with yogurt-spice mixture and toss to coat; set aside to marinate for 10 minutes. Meanwhile, combine remaining ¼ cup yogurt and remaining 1 teaspoon lime juice in clean bowl; season with salt and pepper to taste and set aside.
- Remove chicken from marinade, letting excess drip off, and arrange skin side up in air-fryer basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until chicken is well browned and crisp and registers 195 degrees, 20 to 30 minutes, rotating chicken halfway through cooking (do not flip).
- Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Serve with reserved yogurt-lime sauce.
Time
55 minutes (20 minutes cook time)Yield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
Tandoori chicken typically features bone-in pieces marinated in yogurt and spices and cooked in a tandoor until tender and lightly charred. Most recipes using conventional ovens involve multiple cooking stages, but we found the air fryer worked well at producing great-tasting tandoori chicken in fewer steps. Bone-in chicken thighs gave us moist, rich meat. To create a nuanced flavor, we mixed up a spiced yogurt marinade that incorporated garlic, fresh ginger, garam marsala, cumin, and chili powder. Blooming the seasonings first in the microwave released their flavors and tamed the garlic's raw edge. Poking holes in the chicken skin allowed the marinade to penetrate more deeply and helped render fat, and keeping the thighs skin side up throughout cooking developed some nice charring. To complement the chicken, we combined more yogurt with lime juice for a simple, cooling sauce.
Before You Begin
We prefer this dish with whole-milk yogurt, but low-fat yogurt can be substituted.
Instructions
- Combine garlic, ginger, garam masala, cumin, chili powder, oil, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl and microwave until fragrant, about 30 seconds. Set aside to cool slightly, then stir in ¼ cup yogurt and 1 tablespoon lime juice.
- Pat chicken dry with paper towels. Using metal skewer, poke skin side of chicken 10 to 15 times. Add to bowl with yogurt-spice mixture and toss to coat; set aside to marinate for 10 minutes. Meanwhile, combine remaining ¼ cup yogurt and remaining 1 teaspoon lime juice in clean bowl; season with salt and pepper to taste and set aside.
- Remove chicken from marinade, letting excess drip off, and arrange skin side up in air-fryer basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until chicken is well browned and crisp and registers 195 degrees, 20 to 30 minutes, rotating chicken halfway through cooking (do not flip).
- Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Serve with reserved yogurt-lime sauce.
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