Step-by-Step Instructions

1. 1.Prepare Chicken

   Score 4 pieces of chicken leg deeply on both sides to allow the marinade to penetrate.

2. 2.Make Tandoori Marinade

   In a large bowl, combine ½ tsp cumin powder, 1 tsp garam masala, 1 tsp kasuri methi, ½ tsp coriander powder, 2 tbsp red chilli powder, ½ tsp turmeric powder, 1 tbsp grated ginger, 1 tbsp grated garlic, 1 tbsp cooking oil, ¼ cup yogurt, 1 tbsp lemon juice, and 1 tsp salt. Mix well until a smooth paste forms.

3. 3.Marinate Chicken

   Add the scored chicken leg pieces to the marinade. Mix and coat the chicken evenly with the marinade using your hands. Cover the bowl with cling wrap and marinate for at least 1 hour in the refrigerator.

4. 4.Prepare Mint Chutney

   In a food processor, combine 1 cup mint leaves, ½ cup coriander leaves, 1 tsp sugar, ½ tsp salt, ½ tsp cumin powder, ½ tsp chaat masala powder, 2 cloves garlic, 2 green chillies, and 1 spoon yogurt. Blend until a coarse paste forms.

5. 5.Finish Chutney

   In a separate bowl, whisk 1 cup of yogurt until smooth. Add the blended mint and coriander paste to the yogurt and mix well.

6. 6.Air Fry Chicken (First Round)

   Preheat your air fryer. Lightly spray the air fryer basket with oil. Place the marinated chicken pieces in the air fryer basket. Spray a little oil over the chicken. Air fry at 200°C for 15 minutes.

7. 7.Air Fry Chicken (Second Round)

   After 15 minutes, carefully remove the air fryer basket. Flip the chicken pieces to the other side. Return to the air fryer and air fry for another 15 minutes at 200°C, or until the chicken is cooked through and lightly charred.

8. 8.Serve

   Transfer the cooked Tandoori Chicken to a serving plate. Serve hot with the prepared mint chutney, sliced onions, and garnish with fresh coriander.