Non-VegMain
Smoked Tandoori Chicken
Relish the classic taste of Tandoori Chicken without the need for a traditional tandoor! This recipe transforms tender chicken leg quarters into a smoky, juicy, and perfectly spiced delight with the help of an air fryer. Infused with rich spices, creamy yogurt, and a hint of smokiness from hot charcoal, this modern take ensures restaurant-quality flavors in the comfort of your kitchen. Perfectly charred and bursting with aroma, this Smoked Tandoori Chicken is an effortless showstopper for your next meal.
Also known asTandoori Chicken · Kesar Smoked Tandoori Chicken
Method
Before you start:
- N/A
- Marinate the Chicken:
- In a large bowl, combine lemon juice, yogurt, heavy cream, tandoori masala, chili powder, salt, chopped ginger, garlic, kasoori methi, orange food color (optional), and oil.
- Mix thoroughly, ensuring the chicken leg quarters are well coated.
- Allow the chicken to marinate for 20-30 minutes to absorb all the flavors.
- Smoke the Chicken:
- Heat a piece of charcoal until it is red hot.
- Place the hot charcoal in a small homemade aluminum foil cup.
- Drizzle 1 tbsp of oil or ghee over the charcoal to produce smoke.
- Cover the bowl of marinated chicken immediately and let it rest for 30 minutes. This step imparts a distinct smoky flavor to the chicken.
- Air Fry the Chicken:
- Preheat the air fryer to 350°F (180°C).
- Place the smoked, marinated chicken leg quarters in the air fryer basket.
- Cook for 20 minutes on one side, then flip the chicken and cook for another 20 minutes until golden brown and fully cooked.
- Serve:
- Garnish the chicken with thinly sliced onion rings tossed in lemon juice, coriander, and a sprinkle of chaat masala.
- Serve hot with mint chutney and naan or as a standalone appetizer.
