Airfryer Tandori chicken
Whole chicken (mine was 1.8 kg)
1/3 cup of plain Greek yogurt (85g)
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of garlic (minced)
2 tbsp fresh ginger (grated)
2 teaspoons of oil
2½ teaspoons of salt
2 teaspoons ground red Indian pepper (you can use cayenne or even Korean red chili)
1 tablespoon of paprika
2 teaspoons of ground coriander seeds
1 tablespoon of freshly ground cumin seeds
¾ teaspoon of turmeric
1 teaspoon of ground cloves
1/4 teaspoon of black pepper
1½ teaspoon garam masala
Mix all the ingredients for the marinade in a bowl until they combine well.
Usually the Tandoori chicken is prepared without the skin, but I left it because I love the crispy chicken skin. You can decide for yourself.
Place the chicken in a large dish. Spread the marinade all over the chicken and let it sit for at least 12 hours, but no longer than 2 days.
Be sure to remove the chicken from the refrigerator 3 to 4 hours before grilling to allow the chicken to reach room temperature - as if you were never grilling a cold steak.
Place the chicken breast down in the fryer basket, bake at 180C for 30 minutes, turn the chicken over and cook for 25-30 minutes or until the instant thermometer reaches 75C
Remove from fryer and set aside for 10 minutes before cutting.
The cooking time will vary depending on the size of the chicken, the power and volume of the fryer.