Tandoori Chicken {Air Fryer, Grill, Oven & BBQ}
This Tandoori Chicken recipe is honestly SO good. Delicious, tender chicken in a mouthwatering marinade, make this in the air fryer, oven, grill or BBQ in less than 30 minutes.
Servings: 4
Ingredients
- 650 g Chicken breast Approx x4 breasts | Diced
For the spice mix:
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 2 tsp Paprika
- 1/2 tsp Turmeric
- 1/2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Garlic granules
- 1/2 tsp Chilli powder Optional
- 1.5 tsp Salt
- 1/2 tsp Freshly ground black pepper
- Red food colouring See notes
To marinate:
- 1 Lemon Juice only
- 1 tbsp Tomato puree
- 50 g Natural yoghurt
Instructions
- Make the marinade by mixing the spices and yoghurt mix in a bowl, then add your chicken chunks and coat well.
- Leave to marinate covered in the fridge until it’s time to cook (see notes).
- Thread the chicken chunks onto your skewers.
To cook in the Air Fryer:
- Carefully add the chicken kebab skewers in to the air fryer basket.
- Spray the tops with a little oil.
- Air Fry at 200c/400F for 15-20 minutes (the timings will depend on how thick the chicken pieces are, always check with a thermometer to be sure). You may want to turn halfway through cooking.
To cook in the Oven:
- Preheat the oven to 180c/350F fan.
- Put the chicken kebab skewers on to a baking sheet or tray (if you can - rest a grill rack on your tray and put the skewers on this, it helps to cook all sides evenly).
- Spray the tops with a little oil.
- Bake for 20-25 minutes until the chicken is cooked through (again check with a thermometer to be sure).
To cook on the BBQ:
- Put the chicken kebab skewers directly on to the BBQ rack.
- Spray the tops with a little oil.
- BBQ for 15-20 minutes until the chicken is cooked through, these cooking times will vary depending on the heat of your bbq - there should be no pink left in the centre of the meat and any juices should run clear - check with a thermometer to be sure.
- Turn halfway through cooking.
To cook on the Grill:
- Put the chicken kebab skewers on to the grill tray.
- Grill under a HIGH heat for 15-20 minutes.
- Turn halfway through cooking.
Notes
Cooking time: Whichever way you choose to cook these, check the cooking times as they do vary, also the larger the chicken chunks the longer the cook time will be, always make sure there’s no pink meat in the middle before serving and check with a thermometer to be absolutely sure.
Marinating: Traditionally tandoori chicken is left to marinate as it helps to tenderise the meat, so if you have time to leave it even for a little while, then do (2 hours would be ideal). That said, don’t worry if you can’t, just cook immediately
Skewers: You can use bamboo skewers but be sure to soak them in water for at least an hour before using them or they could burn or use metal skewers.
Nutrition
Calories: 208kcal | Carbohydrates: 4g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 106mg | Sodium: 1074mg | Potassium: 710mg | Fiber: 1g | Sugar: 1g | Vitamin A: 659IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg