Tandoori Chicken
Tandoori Chicken
Ingredients
- 260 g chicken breast
- 30 g yogurt
- 1 tablespoon tandoori powder
- 1 teaspoon jeera powder
- 1/2 teaspoon turmeric
- 1 teaspoon black pepper
- as needed lemon juice
- 10-20 sprays 1kcal spray
- as needed mixed herbs
Instructions
- 1
Place the chicken breast on a cutting board. Cut slits into the chicken to allow the marinade to fully penetrate.
⏱️ 2 min
- 2
Transfer the chicken into a plastic pot or container. Add the yogurt, turmeric, jeera powder, black pepper, tandoori powder, and mixed herbs to the pot.
⏱️ 3 min
- 3
Place the lid on the plastic pot and shake it vigorously until the chicken is sufficiently covered with the marinade.
⏱️ 2 min
- 4
Place a frying pan on a gas stove and heat it until it is extremely hot to replicate a tandoor effect and achieve charring.
⏱️ 3 min
- 5
Once the pan is extremely hot, spray a bit of 1kcal spray onto the pan. Carefully place the marinated chicken onto the hot pan, making sure not to move it at all. Set a 1-minute timer. After one minute, flip the chicken for another minute to char both sides.
⏱️ 2 min
- 6
While the chicken is charring, add some lemon juice (or a splash of water) to the leftover marinade mixture in the plastic pot. Shake the pot to achieve a runny consistency.
⏱️ 1 min
- 7
After both sides of the chicken have charred in the pan, remove it and place it into the air fryer basket. Pour the runny leftover marinade over the chicken in the air fryer basket.
⏱️ 1 min
- 8
Place the air fryer basket into the air fryer. Set the air fryer to 200°C and cook for 10-12 minutes.
⏱️ 12 min•🌡️ 200
- 9
Use a digital thermometer to check the internal temperature of the chicken. Ensure it reaches above 75°C, or above 72°C and then let it rest for 2 minutes (as the inside continues cooking).
⏱️ 1 min
- 10
Serve the cooked tandoori chicken with your favorite carb source and some salad or vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Chicken
- 260 g chicken breast
- 30 g yogurt
- 1 tablespoon tandoori powder
- 1 teaspoon jeera powder
- 1/2 teaspoon turmeric
- 1 teaspoon black pepper
- as needed lemon juice
- 10-20 sprays 1kcal spray
- as needed mixed herbs
Instructions
- 1
Place the chicken breast on a cutting board. Cut slits into the chicken to allow the marinade to fully penetrate.
⏱️ 2 min - 2
Transfer the chicken into a plastic pot or container. Add the yogurt, turmeric, jeera powder, black pepper, tandoori powder, and mixed herbs to the pot.
⏱️ 3 min - 3
Place the lid on the plastic pot and shake it vigorously until the chicken is sufficiently covered with the marinade.
⏱️ 2 min - 4
Place a frying pan on a gas stove and heat it until it is extremely hot to replicate a tandoor effect and achieve charring.
⏱️ 3 min - 5
Once the pan is extremely hot, spray a bit of 1kcal spray onto the pan. Carefully place the marinated chicken onto the hot pan, making sure not to move it at all. Set a 1-minute timer. After one minute, flip the chicken for another minute to char both sides.
⏱️ 2 min - 6
While the chicken is charring, add some lemon juice (or a splash of water) to the leftover marinade mixture in the plastic pot. Shake the pot to achieve a runny consistency.
⏱️ 1 min - 7
After both sides of the chicken have charred in the pan, remove it and place it into the air fryer basket. Pour the runny leftover marinade over the chicken in the air fryer basket.
⏱️ 1 min - 8
Place the air fryer basket into the air fryer. Set the air fryer to 200°C and cook for 10-12 minutes.
⏱️ 12 min•🌡️ 200 - 9
Use a digital thermometer to check the internal temperature of the chicken. Ensure it reaches above 75°C, or above 72°C and then let it rest for 2 minutes (as the inside continues cooking).
⏱️ 1 min - 10
Serve the cooked tandoori chicken with your favorite carb source and some salad or vegetables.
⏱️ 1 min