Step-by-Step Instructions

1. 1.Prepare the Chicken

   Score the chicken leg pieces with a knife to allow the marinade to penetrate deeply.

2. 2.Prepare the Marinade

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

3. 3.Marinate the Chicken

   Add the scored chicken pieces to the marinade and coat them evenly, ensuring the marinade gets into the scores. Cover the bowl and marinate for at least 1 hour in the refrigerator.

4. 4.Prepare the Mint Chutney Base

   In a food processor, combine 1 cup mint leaves, 1/2 cup coriander leaves, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp cumin powder, 1/2 tsp chaat masala, and 1 tbsp yogurt. Blend until a coarse paste forms.

5. 5.Finish the Mint Chutney

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

6. 6.Combine Chutney with Yogurt

   In a separate bowl, whisk 1 cup of yogurt until smooth. Pour the blended mint chutney mixture into the whisked yogurt and mix well until fully combined.

7. 7.Air Fry the Chicken (First Half)

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

8. 8.Air Fry the Chicken (Second Half)

   Carefully open the air fryer, flip the chicken pieces, and air fry for another 15 minutes at 200°C until cooked through and lightly charred.

9. 9.Serve

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