Tandoori Chicken

Ingredients

• 4 cloves garlic
• 30 g ginger
• 2 tbsp ghee (15 g; clarified butter)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 tbsp Garam Masala
• 1 tbsp sweet paprika
• 0.5 tsp cayenne pepper
• 250 g yogurt (3.5% fat)
• 2 tbsp lemon juice
• salt to taste
• 8 chicken drumsticks
• 1 tsp Rapeseed oil
• black pepper to taste

Instructions

1. 1.

   For the marination, peel and finely dice garlic and ginger. In a pan heat ghee, add spices and roast on low heat for 1–2 minutes until fragrant. Mix in garlic and ginger, cook while stirring for 3 minutes, then set aside and cool for 5 minutes.

2. 2.

   Combine mixture with yogurt, lemon juice, and 2 tsp salt. Pat drumsticks dry and make several shallow cuts on the thickest part. Place chicken pieces with marination in a shallow dish, mix well, and refrigerate uncovered for 3–4 hours.

3. 3.

   Coat air fryer basket with oil. Remove chicken from marination, arrange side by side in the basket, and cook at 200 °C for about 8 minutes. Then remove basket, flip drumsticks, and cook at 165 °C for another 8–10 minutes until done. Season with salt and pepper.