Tandoori Chicken Recipe

Ingredients

4 4 servings (approx. 113g chicken per serving)

1 pound (453.59 g) chicken tenders, each cut in half
¼ cup (50 g) Full-Fat Greek Yogurt
1 tablespoon (1 tablespoon) Minced Ginger
1 tablespoon (1 tablespoon) Minced Garlic
¼ cup (4 g) Cilantro, or sub parsley
1 teaspoon (1 teaspoon) Kosher Salt
½ teaspoon Cayenne Pepper
1 teaspoon (1 teaspoon) Turmeric
1 teaspoon (1 teaspoon) Garam Masala
1 teaspoon (1 teaspoon) Smoked Paprika, to add a smoky flavor to the chicken, and color
1 tablespoon (1 tablespoon) Oil, or ghee for basting
2 teaspoons (2 teaspoons) Lemon Juice, for finishing
2 tablespoons (2 tablespoons) chopped cilantro, for garnishing

In a glass bowl, mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro.
Marinate for 30 minutes.
Open up the air fryer and carefully lay the tandoori chicken in a single layer on either the rack or in the basket of your air fryer.
Using a silicone brush, baste the chicken with either oil or ghee on one side.
Cook at 350F for 10 minutes.
Remove and flip over the chicken, and baste on the other side,
Cook for another 5 minutes.
Using a meat thermometer, check to see if the internal temperature has reached 165F.
Do not skip this step.
Remove and place on a serving plate.
Add lemon juice and mix, and sprinkle with cilantro.

Per serving