Tandoori Chicken Multiple Methods (Print Version)
# Ingredients:
→ Protein
01 -
650g chicken breast, diced into chunks (approximately 4 breasts)
→ Spice Mix
02 -
1 tsp ground coriander
03 -
1 tsp ground cumin
04 -
2 tsp paprika
05 -
1/2 tsp turmeric
06 -
1/2 tsp ground cinnamon
07 -
1 tsp ground ginger
08 -
1 tsp garlic granules
09 -
1/2 tsp chilli powder (optional)
10 -
1.5 tsp salt
11 -
1/2 tsp freshly ground black pepper
12 -
Red food coloring (optional)
→ Marinade
13 -
Juice of 1 lemon
14 -
1 tbsp tomato puree
15 -
50g natural yoghurt
# Instructions:
01 -
Combine all spice mix ingredients in a bowl. Add lemon juice, tomato puree, and natural yoghurt, then mix thoroughly.
02 -
Add diced chicken chunks to the marinade and coat well. Cover and refrigerate for at least 2 hours, preferably overnight.
03 -
Thread marinated chicken pieces onto skewers, leaving small gaps between pieces for even cooking.
04 -
Place skewers in air fryer basket, spray lightly with oil. Cook at 200°C for 15-20 minutes, turning halfway through. Chicken is done when internal temperature reaches 75°C.
05 -
Preheat oven to 180°C fan. Place skewers on a baking sheet with a grill rack (if available) for even cooking. Spray with oil and bake for 20-25 minutes until thoroughly cooked.
06 -
Place skewers directly on BBQ rack over medium heat. Spray with oil and cook for 15-20 minutes, turning halfway through. Ensure chicken is completely cooked with no pink remaining.
07 -
Place skewers on grill tray and cook under high heat for 15-20 minutes, turning halfway through. Ensure juices run clear when chicken is pierced.
# Notes:
01 -
For authentic color, add a few drops of red food coloring to the marinade.
02 -
Always verify doneness with a meat thermometer (75°C/165°F).
03 -
Marinating overnight delivers the best flavor penetration.