Step-by-Step Instructions

1. 1.Prepare Chicken

   Take 4 chicken leg pieces and score them deeply to allow the marinade to penetrate.

2. 2.Make Chicken Marinade

   In a bowl, combine ½ tsp cumin powder, 1 tsp garam masala, 1 tsp kasuri methi, ½ tsp coriander powder, 1 tsp red chilli powder, ½ tsp turmeric powder, 1 tbsp grated ginger, 1 tbsp grated garlic, ¼ cup yogurt, 1 tbsp lemon juice, and 1 tsp salt. Mix well until a smooth, thick paste forms.

3. 3.Marinate Chicken

   Add the scored chicken leg pieces to the marinade. Mix and coat the chicken evenly with the marinade, ensuring it gets into the scores. Cover the bowl with plastic wrap and marinate for at least 1 hour in the refrigerator.

4. 4.Prepare Mint Chutney Base

   In a food processor, add 1 cup mint leaves, ½ cup coriander leaves, 1 tsp sugar, ½ tsp salt, ½ tsp cumin powder, ½ tsp chaat masala powder, and 1 tablespoon of yogurt. Blend until the mixture is finely chopped.

5. 5.Add Aromatics to Chutney

   Add 2 cloves of garlic and 2 green chillies to the food processor with the chutney base. Blend again until the chutney is smooth.

6. 6.Prepare Yogurt for Chutney

   In a separate serving bowl, whisk 1 cup of yogurt until it is smooth and creamy.

7. 7.Combine Chutney

   Add the blended mint chutney into the whisked yogurt. Mix well until thoroughly combined.

8. 8.Preheat Air Fryer & Load Chicken

   Lightly spray cooking oil into the air fryer basket. Carefully place the marinated chicken pieces into the air fryer basket. Spray a little more oil over the chicken pieces to help with browning.

9. 9.Air Fry Chicken (First Half)

   Close the air fryer and air fry the chicken at 200°C for 15 minutes.

10. 10.Air Fry Chicken (Second Half)

    After 15 minutes, open the air fryer, flip the chicken pieces to the other side, and air fry for another 15 minutes at 200°C until cooked through, tender, and lightly charred on both sides.

11. 11.Serve Tandoori Chicken

    Transfer the hot air-fried tandoori chicken to a serving plate. Serve immediately with the prepared mint yogurt chutney and fresh sliced onions. Garnish with fresh coriander leaves.