Description
This flavorful Tandoori Chicken recipe offers versatile cooking methods including air frying, grilling, baking, and BBQ. Marinated in a rich blend of traditional Indian spices and natural yoghurt, the chicken becomes tender and infused with aromatic flavors, perfect for kebabs or as a main dish.
Ingredients
Chicken
- 650 g Chicken breast (Approx 4 breasts, diced)
Spices and Marinade
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 2 tsp Paprika
- 1/2 tsp Turmeric
- 1/2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Garlic granules
- 1/2 tsp Chilli powder (Optional)
- 1.5 tsp Salt
- 1/2 tsp Freshly ground black pepper
- Red food colouring (optional, see notes)
- 1 Lemon (juice only)
- 1 tbsp Tomato puree
- 50 g Natural yoghurt
Instructions
- Prepare Marinade: In a bowl, mix all the spices along with the natural yoghurt, lemon juice, tomato puree, and optional red food colouring to create the marinade. Stir well to combine.
- Marinate Chicken: Add the diced chicken breast to the marinade and ensure all pieces are thoroughly coated. Cover the bowl and refrigerate. Marinate from 1 hour up to overnight for best flavor.
- Skewer Chicken: Thread the marinated chicken chunks onto skewers evenly spaced.
- Cook Using Preferred Method: Choose one of the following cooking options based on your equipment:
- Air Fryer: Place the chicken skewers in the air fryer basket carefully. Lightly spray the tops with oil. Air fry at 220°C fan/240°C conventional/400°F/Gas Mark 9 for 15-20 minutes, turning halfway through. Use a meat thermometer to ensure internal temperature reaches 75°C (165°F).
- Oven: Preheat oven to 180°C fan/200°C conventional/350°F/Gas Mark 6. Place skewers on a grill rack over a baking tray for even cooking. Spray tops with a little oil and bake for 20-25 minutes, turning halfway. Verify doneness with a thermometer.
- BBQ: Place skewers directly onto the BBQ rack. Spray lightly with oil. Cook for 15-20 minutes, turning halfway, until chicken is cooked through with no pink inside and juices run clear. Check with a thermometer.
- Grill: Arrange skewers on a grill tray. Grill on high heat for 15-20 minutes, turning halfway through cooking, until fully cooked and juices run clear.
Notes
- Red food colouring is optional and traditionally used for the vibrant red color in tandoori chicken, but can be omitted for a natural appearance.
- Marinate chicken for at least 1 hour, though overnight marination will deepen flavors.
- Always check chicken doneness by ensuring an internal temperature of 75°C (165°F) to ensure safety.
- If using wooden skewers, soak them in water for 30 minutes prior to prevent burning during cooking.
- Prep Time: 10 minutes
- Cook Time: 15-25 minutes depending on chosen cooking method
- Category: Main Course
- Method: Air Frying
- Cuisine: Indian
