Description
Delightful Airfryer Tandoori Chicken Skewers paired with fragrant basmati rice, perfect for autumn evenings.
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt (or Greek yogurt)
- 3 tablespoons tandoori masala
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- Salt, to taste
- Skewers (wooden or metal, soaked in water if wooden)
- 1 cup basmati rice
- 2 cups water or chicken broth
- 1 teaspoon cumin seeds
- 1 bay leaf
- Fresh cilantro, for garnish
Instructions
- Combine the yogurt, tandoori masala, ginger-garlic paste, lemon juice, and salt to create a uniform marinade.
- Add chicken pieces to the marinade, coat well, and marinate for at least 1 hour, preferably overnight.
- Preheat the air fryer to 400°F (200°C).
- Thread the marinated chicken onto skewers, leaving space between pieces.
- Place the skewers in the air fryer basket, ensuring they are not overcrowded.
- Cook for 12-15 minutes, turning halfway through, until fully cooked and charred.
- Rinse basmati rice under cold water until clear to remove excess starch.
- In a medium saucepan, heat oil and add cumin seeds, cooking for about 30 seconds.
- Add the bay leaf and rinsed rice, stirring for a minute to lightly toast.
- Pour in water or broth, season with salt, bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.
- Fluff the rice with a fork and let sit covered for a few minutes.
- Serve the skewers alongside the rice, garnished with fresh cilantro.
Notes
Marination is key for flavor; preheat the air fryer for even cooking.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Indian