Tandoori Chicken Recipe (in the style of Pritam da Dhamba):
1st Marinade: 30mins to 45 mins
Scored skinned chicken: 900g
Ginger garlic paste: 1tbsp , optinally add in one green chili
Juice of 1 lemon or 1tbsp vinegar
Massage & cover
2nd Marinade: 30 mins
Rock salt or black salt 1tsp
Cumin powder 1tsp
Garam masala 1tsp
Turmeric powder 1/2 tsp
Kashmiri red chili powder 1tsp
Coriander powder 1tsp
Roughly ground cardamon powder 1/2tsp
Kashmiri chili paste (made from rehydrated chilis) 1tbsp, can be substituted with food color
Mustard oil 1.5 tbsp, if mustard oild is not available use ghee instead
Massage, cover
3rd Marinade: 30 mins
4-5 tbps of hung curd
Massage, cover
Preheat the air fryer at 180c for 5 minutes, and cook the chicken pieces for about 10 minutes on each side, giving a brushing of ghee once per side after 5 minutes. Raise the temp to 200c for the last 2 minutes for extra charring.
For the garnish, squeeze some fresh lemon on the chicken, and sprinkle chat masala.